Job Description:

The Chef Manager's primary responsibilities include overseeing the long-term care hospital's meal production and the Meals on Wheels program. He/she will support the meal provided in the Café, retail, and the Catering services. Provides leadership to culinary staff following department’s practices and standards. It is responsible for planning, coordinating, and supporting menu development, food production, and quality assurance. Demonstrates a strong commitment to the cultural beliefs, goals, and mission of Hebrew Senior Life. Strives to make every encounter with a customer, client, or patient a positive and meaningful experience, while providing safe, efficient, and high-quality care.

I.Core Competencies:

• Advanced culinary skills including food preparation, flavor pairings, and other cooking best practices
• Ability to develop a unique recipe that fits with the patient, client, and retail customer’s diet requirements
• In-depth knowledge of federal, state, and local food handling regulations
• Comfortable in training, directing, and supervising culinary team
• Exceptional leadership skills, including motivation and goal-setting, as well as possessing excellent communication and interpersonal skills

II.Position Responsibilities:

• Operations Management:
  • Oversee culinary operation, labor, and food cost management of Long-Term Care Hospital and Meal on Wheels (MOW) operations
  • Provide operational support to the Café, retail, and catering food productions
  • Manages and coordinates purchasing, costing, and billing for all contracted meal programs, catering, and retail
  • Develop and maintain rotating MOW menus and recipes following the program’s nutritional requirements
  • Provide support to the Purchasing Manager on vendor selection, food purchasing, supplies procurement, invoices, and inventory control
  • In the absence of the Purchasing Manager, Chef Manager will oversee and manage the Purchasing and Receiving, including: ordering, invoice processing, billing, and inventory
  • Collaborate with Executive Sous Chef, Jr. Sous Chef, and Country Kitchen Supervisor to ensure all aspects of the operation run smoothly
• Team Development:
  • Develop and implement an onboarding program for newly hired chefs, cooks, and retail attendants
  • Oversee the development, training, and coaching of managers, supervisors, and staff to ensure consistent application of rules, standard protocols, and regulations are followed at the facility
  • Advocate and sponsor a safe workplace that drives culture, engagement, diversity, and inclusion across the department
  • Organize and execute employee engagement events and provide employee recognition to staff through employee recognition programs
  • Work directly with the HR department to ensure proper staffing levels and maintain updated employee rosters and reviews
• Regulatory Oversight:
  • Apply the organization’s safety standards and promote safety implementation according to OSHA protocols
  • Collaborate with the Director of Engineering and other vendors to plan, direct, and manage the safe kitchen equipment operation, support, and maintenance
  • Organize and maintain comprehensive sanitation practices and food safety programs at the Hebrew Rehabilitation Center to ensure compliance with local Department of Public Health (DPH) officials and infection control guidelines
  • Establish, coach, and maintain the implementation and training of the ServSafe Manager and ServSafe Food Handler certification program provided to all managers, supervisors, and staff
  • Establish and maintain a monthly educational in-service program in sanitation and safe food service practice per HSL policies and protocols
• Inter-Departmental Relationship:
  • Provide Culinary Operations support to other HSL campuses as needed
  • Participate in HSL’s management staff activities, representing HRC operations and discussions.
  • Develop and maintain a high level of employee engagement by consistently gathering staff feedback and ideas, and consistently following up with staff and managers.
  • Other duties and responsibilities as assigned.

Preferred Candidate Qualifications:

• Must have an Associate degree with a minimum of five years of experience in culinary management
• Excellent communication skills
• Strong leadership and team development skills
• Knowledge of HACCP and food safety standards
• Must be motivated to learn and flexible to change.
• Proficient in budgeting, inventory, and Microsoft Office
• Must be ServSafe manager certified or complete within the first three months

IV.Physical Requirements:

• Must be able to lift, pull, and push 50 (fifty) pounds.
• See Physical Requirements sheet in OH

Remote Type

On-site

Hebrew SeniorLife is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.