Job Title

Supervises purchasing and production activities to ensure efficient, sanitary and high quality food service, and compliance with Kashruth lawAt 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 Reimbursementfor all full and part-time staffGenerous paid time off, including your birthday!Affordable and comprehensivemedical, dental and vision coverage for employee and family membersTwo retirement plans! 403(b) AND Employer Paid PensionFlexible spendingAnd 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 kitchenCommunicates food production changes and purchasing needs to vendors and other service providers for the timely delivery of food suppliesEvaluates all raw and prepared food products for quality and economical utilization during production and serviceCollaborates 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 staffMonitors production levels for excesses/shortages of items on a daily basis. Adjusts daily production levels as required to minimize food wasteManages 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 preparationA degree in institutional food service management (or closely related field) is required Five years of large volume Healthcare related cooking and supervisory experience requiredUSD $85,000.00/Yr.USD $95,000.00/Yr.