Lead Chef Supervisor - Retail Kitchens & Catering

Valley Health System (New Jersey); Paramus (NJ); On-site; USD 36,671 - 45,832; Full time

Benefits offered by this job

Medical, Dental & Vision

Life Insurance & AD&D

Flexible Spending Accounts

Retirement Plan

Tuition Assistance

EAP

Fitness Center Discount

Day Care Discounts

Job summary

The Valley Hospital-Paramus is seeking a Chef Supervisor for offsite locations. You will oversee daily production and sanitation, assist the Executive Sous Chef in staff training, and help execute VIP functions and employee events.

You will ensure food quality, proper portioning, and adherence to recipes and health codes. Ideal candidates have a minimum of three years in a supervisory culinary role, strong English communication, and the ability to work flexible hours including weekends and

Qualifications

• High school diploma or equivalent required; culinary education preferred.
• ServSafe Certification must be completed within six months of hire.
• Minimum three years’ supervisory food service experience.

Responsibilities

• Supervises daily production and sanitation with the Executive Sous Chef.
• Trains and develops staff; assists in VIP catering and employee events.
• Maintains quality, sanitation, portion control, and adherence to standardized recipes.
• Orders food supplies daily and manages on-site operations as needed.
• Covers supervisory duties on off days and in the supervisor's absence.

Skills

English communication

Attention to detail

Time management

Flexibility

Education

High school diploma or equivalent

Culinary education preferred

Tools

Microsoft Word

Excel

Outlook

Teams

Scheduling

PowerPoint

Job description

The Valley Hospital-Paramus is seeking a Chef Supervisor for offsite locations. You will oversee daily production and sanitation, assist the Executive Sous Chef in staff training, and help execute VIP functions and employee events.

You will ensure food quality, proper portioning, and adherence to recipes and health codes. Ideal candidates have a minimum of three years in a supervisory culinary role, strong English communication, and the ability to work flexible hours including weekends and