Day-Shift Executive Chef | Nursing Center Dining

IntegriNurse; Holyoke (MA); Hybrid; USD 42,000 - 52,000; Full time

Job summary

Day Brook Nursing Center in Holyoke, MA seeks an Executive Chef - Day Hours to assist the Director of Food & Nutrition Services in planning, organizing, developing, and directing the dining/nutrition operation. Lead production and kitchen staff, ensure quality and safety, and maintain compliance with guidelines and policies.

You will supervise, train, and evaluate staff, coordinate recipes, and ensure proper food handling, temperatures, and garnishes.

Qualifications

• Associates Degree in Food Service Management or 10 years’ experience as a Food Service Director in a long-term care setting.
• Minimum 2 years as a cook or manager in a hotel, hospital, school, long-term care or restaurant setting.
• Ability to read, write and speak English.

Responsibilities

• Assure high-quality foods with proper temperatures and sanitary procedures.
• Coordinate overall food preparation using standardized recipes.
• Orient, motivate, supervise, and evaluate production/kitchen staff.
• Implement safety and sanitation procedures per public health guidelines.
• Assist in planning, monitoring, and controlling food purchases and storage.
• Prepare meals for residents, staff and visitors as needed.
• Develop and standardize recipes for cycle menus.
• Oversee department in the Director's absence.
• Oversee receiving and quality of food deliveries.

Skills

Leadership

Supervisory experience

English proficiency

Education

Associates Degree in Food Service Management

10 years' experience as Food Service Director (long-term care)

Job description

Day Brook Nursing Center in Holyoke, MA seeks an Executive Chef - Day Hours to assist the Director of Food & Nutrition Services in planning, organizing, developing, and directing the dining/nutrition operation. Lead production and kitchen staff, ensure quality and safety, and maintain compliance with guidelines and policies.

You will supervise, train, and evaluate staff, coordinate recipes, and ensure proper food handling, temperatures, and garnishes.