Chef

Supervises purchasing and production activities to ensure efficient, sanitary and high quality food service, and compliance with Kashruth law

At MJHS, we are more than a workplace; we are a supportive community committed to excellence, respect, and providing high-quality, personalized health care services. We foster collaboration, celebrate achievements, and promote fairness for all. Our contributions are recognized with comprehensive compensation and benefits, career development, and the opportunity for a healthy work-life balance, advancement within our organization and the fulfillment of having a lasting impact on the communities we serve.

Benefits include:

• Tuition Reimbursement for all full and part-time staff
• Generous paid time off, including your birthday!
• Affordable and comprehensive medical, dental and vision coverage for employee and family members
• Two retirement plans! 403(b) AND Employer Paid Pension
• Flexible spending
• And MORE!

MJHS companies are qualified employers under the Federal Government’s Paid Student Loan Forgiveness Program (PSLF)

• →Supervises all Food Service department production personnel in the preparation of hot food for patient service, the cafeteria and catering services; ensures that all staff follow procedures for safe and sanitary production, handling and storage of food in the kitchen
• →Communicates food production changes and purchasing needs to vendors and other service providers for the timely delivery of food supplies
• →Evaluates all raw and prepared food products for quality and economical utilization during production and service
• →Collaborates with the Director in menu planning for patient service, cafeteria and catering functions; works closely with department staff and staff of other departments as required to meet needs of patients and staff
• →Monitors production levels for excesses/shortages of items on a daily basis.  Adjusts daily production levels as required to minimize food waste
• →Manages performance of direct and indirect reports.  Provides orientation, coaching, training and development
• →Utilizes corporate services resources such as Human Resources, Compliance, Legal, Finance, Information Services, Marketing, etc., as appropriate
• →Ensures appropriate staffing and resources to support department/agency services.  Monitors productivity throughout the year and participates in annual budget preparation

• A degree in institutional food service management (or closely related field) is required
• Five years of large volume Healthcare related cooking and supervisory experience required