Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $61,463.13 - $73,755.75
Work Schedule
Flexible
Benefits
Tuition Reimbursement
Paid Time Off
Medical insurance
Dental Insurance
Vision Insurance
retirement plans
flexible spending
Job Description
MJHS is a renowned healthcare organization dedicated to providing high-quality, personalized health care services with a strong commitment to excellence, respect, and community support. As a supportive community, MJHS fosters collaboration among staff, celebrates achievements, and promotes fairness for all employees. The organization values the contributions of its team members and offers comprehensive compensation and benefits, career development opportunities, and a healthy work-life balance. Employees have the chance to advance within the organization and make a lasting impact on the communities served by MJHS. The work environment is nurturing, supportive, and designed to encourage professional growth and personal fulfillment.
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Job Requirements
- A degree in institutional food service management or a closely related field
- five years of large volume healthcare related cooking and supervisory experience
- knowledge of Kashruth law
- ability to communicate effectively with vendors and staff
- capability to manage and supervise food service personnel
- proficiency in regulatory compliance and sanitation standards
Job Qualifications
- A degree in institutional food service management or a closely related field
- five years of large volume healthcare related cooking and supervisory experience
- strong leadership and interpersonal skills
- knowledge of Kashruth law and food safety regulations
- experience in menu planning and food cost control
- ability to manage multiple priorities effectively
- excellent communication and organizational skills
Job Duties
- 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 and adjusts daily production levels as required to minimize food waste
- manages performance of direct and indirect reports by providing orientation, coaching, training and development
- utilizes corporate services resources such as Human Resources, Compliance, Legal, Finance, Information Services, Marketing as appropriate
- ensures appropriate staffing and resources to support department/agency services
- monitors productivity throughout the year and participates in annual budget preparation
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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