Upcoming EventsIt is the responsibility of the Executive Chef to assist in the creation, planning, and costing out of all menus, as well as direction and oversight of all aspects of Food Production for the patients and employees of Montefiore Nyack Hospital. The Executive Chef will oversee the purchase, receiving, preparation and presentation of all patient and retail food and will also be responsible for aligning food production to patient census and retail sales projections. The Executive Chef also is responsible for aspects of Human Resource management for those direct report employees. Manages, coaches and provides service to the organization with a strong sense of emotional intelligence, customer service, a patient experience and employee engagement focus, exhibits servant leadership qualities and fosters a culture of support and mentorship.
3+ years of Food Service Supervision experience
Culinary Certification preferred, ServSafe Certification highly preferred
Good communication and interpersonal skills, strong team work approach to management.