Chef

Overview

St. John's Riverside Hospital is a leader in providing the highest quality, compassionate health care utilizing the latest, state-of-the-art medical technology. Serving the Westchester community from Yonkers to the river town communities of Hastings-on-Hudson, Ardsley, Dobbs Ferry and Irvington, St. John's Riverside has been and continues to be a unique and comprehensive network of medical professionals dedicated to a tradition of service that spans generations.

St. John’s has been an integral part of the community since the 1890's and its’ commitment to provide the community with the most advanced medical services available continues to be the hospitals’ vision, mission and value. St. John's Riverside Hospital built itself around an early foundation of nursing and community service. In 1894, the Cochran School of Nursing, the oldest hospital-based school of nursing in the metropolitan area, was founded, thus making the St. John's Nursing Staff more than just the backbone of the hospital, but the heart and soul. St. John’s dedicated nurses give superior attention to those who need it most with a strong emphasis on patient and family-focused nursing care.   

St. John’s Riverside Hospital staff is committed to making life better for all patients. The hospital continues to elevate the services provided with the goal of increasing the quality of  life for all who entrust St. John's Riverside Hospital to their care.

Personalized care together with advanced technology is what it means to be Community Strong

Responsibilities

This position requires a hands-on individual responsible for direct food preparation, cooking, production, catering and supervision of all staff. The Kitchen Operations and Production Manager is responsible for overseeing all aspects of food production as they relate to patient feeding, retail venues, catering functions and satellite meal distribution for all sites within the Riverside Health Care System. These duties include, but are not limited to: cooking, food preparation, menu development, recipe development, production sheet preparation, performance improvement, food storage, purchasing, receiving, cost containment processes, operational efficiency, employee supervision, performance evaluation, corrective action, education/training, development of SOP, waste management, adherence and enforcement of NYS-DOH standards, HIPPA, HACCP guidelines, and Joint Commission regulations. Ensures optimal patient and customer satisfaction. Improves Press Ganey results.

Qualifications

- Minimum BS in Culinary Arts or related field. Preferred Formal Culinary degree.- 10 years of progressive kitchen management experience in a healthcare Food Service- Department, or in a contract food service setting or in the hospitality industry.- Experience managing a bargaining unit environment.

- SERV Safe certification required with working knowledge of HACCP.

- Hands on Chef/cooking experience on a large-scale basis. - Customer service skills.