EXECUTIVE CHEF

Integritus Healthcare; Holyoke (MA); On-site; USD 85,000 - 110,000; Full time

Job summary

Integritus Healthcare in Holyoke, MA seeks an Executive Chef (Day Hours) to assist the Director of Food and Nutrition Services in planning, organizing, developing and directing the dining/nutrition operation. This role ensures quality food service, trains staff, and upholds Right of Residents standards while aligning with Integritus mission.

The person will supervise production and kitchen personnel, enforce sanitation, coordinate standardized recipes, manage purchases and menus, and stand in

Qualifications

• Associates Degree in Food Service Management or 10 years' experience in a long-term care food service setting.
• Minimum 2 years as a cook or manager in hotel, hospital, school, long-term care or restaurant; supervisory experience.
• Serve Safe & Allergen Training.
• Ability to read, write and speak English.

Responsibilities

• Assures foods produced are of the highest quality with proper temperatures and garnishes and served with proper sanitary procedures.
• Coordinates and directs the overall preparation of food using standardized recipes.
• Orients, motivates, supervises and evaluates production and kitchen staff to assure efficiency.
• Implements safety and sanitation procedures per Department of Public Health guidelines.
• Assists in planning, monitoring and controlling purchasing, storage and utilization of foods and sundry items.
• Prepares meals for residents, staff and visitors as necessary.
• Develops and standardizes recipes for cycle menus.
• Functions in the absence of the Director of Food & Nutritional Services.
• Oversees receiving of food deliveries and checks quality and completeness.

Skills

Safety training

English proficiency

Education

Associates Degree in Food Service Management

Job description

Executive Chef - Day Hours

Reports to: Director of Food and Nutrition Services

The primary function of the Executive Chef is to assist the Director of Food & Nutrition in planning, organizing, developing and directing the comprehensive operation of the Dining/Nutritional department. Following current local, state and federal guidelines and regulations, as well as, established policies and procedures the department assures quality food service is provided at all times. Responsible for training and supervising all production and kitchen personnel. Has knowledge of patient/resident Bill of Rights and all responsibilities will be conducted in a manner that is consistent with the Integritus mission, vision, core values.

Essential Job Functions

• Assures that all foods produced are of the highest quality with proper temperatures and garnishes and served with proper sanitary procedures.
• Coordinates and directs the overall preparation of food as determined by needs, utilizing standardized recipes.
• Orients, motivates, supervises, and evaluates employees of production and kitchen component according to established standards and procedures to assure an efficient, effective department.
• Implement safety and sanitation procedures in accordance with Department of Public Health guidelines.
• Assists in planning, monitoring, and controlling the purchase, storage, and utilization of all foods and sundry items.
• Prepares meals for residents, staff and visitors as necessary.
• Responsible for the development and standardization of recipes as pertaining to cycle menu.
• Responsible for the functioning of the department in the absence of the Director of Food & Nutritional Services.
• Oversees the receiving of food deliveries, checks for quality and completeness of orders.

Qualifications

• Associates Degree in Food Service Management or 10 years' experience working as a Food Service Director in a long term care setting required.
• Minimum 2 years as a cook, or manager in a hotel, hospital, school, long-term are or restaurant is preferred. Minimum- 2 years working in a supervisory capacity.
• Serve Safe & Allergen Training
• Must demonstrate the ability to read, write and speak English.