Executive Chef

The Executive Chef coordinates, supervises, and directs all aspects of the facility's food production, improving the quality, diversity, cost, and value of food in the campus dining programs.

Requirements

• Bachelor's Degree in Culinary Arts or similar field or equivalent combination of education and related experience.
• Food Manager's Certificate (current or obtained within 6 months of hire)
• Minimum of 5 years of management experience in a fast-paced food production, cooking, or catering environment.
• Minimum of 3 high volume, complex food service operations experience
• Knowledge of federal, state, and local codes and regulations pertaining to long term care food service.
• Comprehensive knowledge of food and trends focusing on quality, production, sanitation, food cost controls, and presentation.
• Knowledge of resident nutritional requirements.
• Knowledge and application of Part 14 NYS Sanitary Code
• Strong leadership, customer service, and communication skills
• Proficiency with Windows computers and software, including Microsoft Office Suite
• Ability to meet travel requirements associated with this position.
• Ability to meet acceptable background check standards.
• Ability to work flexible hours, including evenings and weekends, as appropriate.

Benefits

• NYSHIP health insurance
• Dental & Vision Insurance
• Paid holidays, Sick and Personal days
• 15 vacation days to start
• Retirement Plan
• Tuition reimbursement
• Employee assistance program
• Flexible spending account