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|This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.|
|Applicants to this position must reside within a 90 mile radius of the property.|
|Position Description:||Northern New Jersey-based hospital is seeking a Certified Executive Chef to manage the daily activities of all hot/cold food production for the facility. |
Successful candidate will be responsible for departmental purchasing, evaluating/training/scheduling staff, quality control, and ensuring regulatory guidelines for patients, staff, visitors and satellite locations are met. In addition, you will review inventory control procedures, audits, budgets, planning, preparation and delivery of all meals, as well as maintain records, develop standardized recipes, implement process improvements, and handle other related functions as necessary.
To qualify, you must have 3+ years of occupational specific education, advanced technical training, and several years of progressively responsible experience within a large organization or healthcare institution. Strong problem-solving, analytical, leadership, organizational and oral/written communication skills will also be expected, as will the ability to handle multiple tasks simultaneously and motivate/direct staff. The ability to control budgets, evaluate vendors and implement new standards for food handling and equipment operation essential. American Culinary Federation Certification desired.
We offer a highly competitive salary and a comprehensive benefits package. For immediate confidential consideration, please e-mail your resume with salary history and requirements to: firstname.lastname@example.org. EOE
|Job Profile: |
|Position: ||Executive Chef|
|Start Date: ||Immediate|
|Job Category: ||Other|
|Job Type: ||Full-time|
|Compensation: ||Commensurate with Experience|
|Experience: ||3 years|
|Job Location(s): ||New Jersey|
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