Executive Chef/Supervisor

Hudson Regional Health; Bayonne (NJ); On-site; USD 100,000 - 125,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401k Retirement Plan

Generous paid time off

Paid holidays

Tuition reimbursement

Advancement and career development

Job summary

Hudson Regional Health is seeking an Executive Chef to lead the food and nutrition team in a hospital setting in Bayonne, NJ. You will oversee culinary operations, ensure high standards for production, presentation, and service, and apply advanced culinary techniques to food preparation and final presentation.

The role requires a culinary degree and at least five years of supervisory experience in hospital food and nutrition, with strong leadership, budgeting, and cross-functional collaboration

Qualifications

• Culinary degree required.
• Minimum five years’ supervisory experience in hospital food and nutrition required.

Responsibilities

• Oversee the food and nutrition team and develop culinary solutions for patient and customer needs.
• Manage culinary operations to meet production, presentation and service standards.
• Train and manage culinary staff to use best practices and ensure food quality and safety.
• Monitor food cost, margins and labor targets; communicate regional trends.

Skills

Supervisory experience

Culinary expertise

Interpersonal skills

Customer service

Analytical skills

Education

Culinary degree

Tools

Microsoft Office

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

BAY Exempt Executives Service Bayonne, NJ, US

Salary Range: $100,000.00 To $125,000.00 Annually

What You’ll Be Doing

As the Executive Chef you will oversee the food and nutrition team, responsible for developing and executing culinary solutions to meet patient and customer needs. Offers a wide variety of culinary solutions. Oversees and manages culinary operations to meet production, presentation, and service standards. Apply culinary techniques to food preparation and manage the final presentation and service of food.

• Ensures culinary production appropriately connects to the Executional Framework
• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
• Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food
• Train and manage culinary and kitchen employees to use best practice food production techniques
• Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
• Reward and recognize employees
• Plan and execute team meetings and daily huddles
• Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
• Develop and maintain effective client and guest rapport for mutually beneficial business relationships
• Interact directly with guests daily
• Aggregate and communicate regional culinary and ingredient trends
• Responsible for delivering food and labor targets
• Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends
• Ensure efficient execution and delivery of all culinary products in line with the daily menu
• Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items
• Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards
• Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used
• Full knowledge and implementation of the Food Framework
• Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase
• Ensure proper equipment operation and maintenance
• Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
• Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
• Performs other duties as assigned.

What We’re Looking For

Required

• Culinary degree required.
• Minimum five years’ supervisory experience in hospital food and nutrition required.

Preferred

• Ability to analyze and interpret financial and other data
• Excellent interpersonal skills
• High customer service and quality demeanor
• Ability to work under pressure and meet established criteria
• Ability to apply a participative approach to leading staff, to coordinate and prioritize tasks, and to develop budgets with a complete understanding of facility needs and requirements
• Experience in working with labor unions and contract compliance
• Excellent stress management skills, administrative and organizational, and follow-through skills required
• Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint and Outlook
• Health system or hospital background
• Strong analytical and compliance-oriented mindset
• Excellent documentation and organizational skills
• Ability to work cross-functionally with multiple departments
• High level of integrity, discretion, and attention to detail
• Effective written and verbal communication skills

Working Conditions

• Hospital or health system food service
• May require periodic on-site audits, meetings, or training sessions

What We Offer

• Competitive compensation based on experience and qualifications: When determining the compensation, several factors may be considered including, years of relevant experience, credentials, union contracts, education, and internal equity.
• Medical, dental, and vision insurance
• 401k Retirement Plan
• Generous paid time off
• Paid Holidays
• Tuition Reimbursement
• Advancement and career development opportunities

Influenza Vaccinations is a requirement for employment at Hudson Regional Health. If you are not currently vaccinated, you will be required to receive the vaccination annually and prior to hire date if you are offered employment unless you request and receive an approved medical exemption from Hudson Regional Health.

Hudson Regional Health is an Equal Opportunity Employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regard to race, color, national origin, gender, age, religion, disability, sexual orientation, veteran status, marital status, or any other characteristic protected by law.