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Department: Food & Nutrition Services
Schedule: Full Time Permanent
Shift: Days - Shift 1
Hours: 9am-5pm, 6am-2pm, 11am-7pm, As needed
Salary: Based on experience
Req #: 2973
Facility Information: Phelps Memorial Hospital Center is a 238-bed not-for-profit acute care hospital situated on a scenic Hudson River campus in beautiful Sleepy Hollow, NY, just 35 miles north of New York City. We are dedicated to providing excellence in patient care with a staff of highly skilled experts, state of the art equipment and a supportive management team. Employees find a challenging and fulfilling professional experience in an atmosphere of team spirit. With over 1,600 employees, we are one of the largest employers in Westchester County. We value our employees and support them with an individualized orientation and one of the industry's best and most comprehensive flexible benefits package.
Job Details:
  • Job Summary: In collaboration with and under the supervision of the Assistant Director, Food & Nutrition, the Executive Chef is responsible for directing and supervising the preparation and cooking of food for patients, cafeteria customers, meals-on-wheels, child day care center and special functions. Responsibilities include recipe and menu development, product ordering, proper receipt and storage of food and supplies. The Executive Chef ensures that all infection control, NYS and local Department of Health (DOH) and other regulatory guidelines are strictly adhered to. Provides support to the Director and Assistant Director, abides by hospital and departmental mission statements, policies and procedures and provides for optimal customer satisfaction.

    Job Requirement: AA/AS in Culinary Arts or related field of study required. BA/BS in Culinary Arts or related field of study preferred. Certified Dietary Manager (CDM) Preferred. Excellent verbal / written communication skills, organizational skills and the ability to plan and meet deadlines. Computer proficiency and knowledge of MS Office software (Word / Excel / Outlook). Ability to read, write and communicate in English required. Seven (7) years of experience in institutional food service (At least One (1) year in Hotel/High Volume Restaurant Service), including five (5) years of experience in a supervisory role. Experience with Room Service Software preferred. Serve Safe Certification preferred; must be enrolled in course within eighteen (18) months after date of hire. Current/valid driver’s license required.

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