Chef de Cuisine, Retail - Main Campus

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Chef de cuisine

Exciting Opportunity at MSK We are seeking a Chef de cuisine to Manage, plan, organize and control all special functions and retail production in Food and Nutrition Services. These activities include menu planning, recipe development, prepare daily catering and retail production sheets, organizing and maintaining schedules and checklists; maintenance of systems and tools to monitor ingredient control and production levels for excesses and shortages.

Role Overview:

Provides direction and on-the-job training to new and current staff, assigns trainees to workstations considering what skills need developing; explains and demonstrates use of equipment and supplies as well as proper sequencing of activities.
• Monitors staff compliance with department and Center standards, policies, and procedures.
• Manages the production of the hospitality service menus (hot and cold production) to ensure quality, consistency, timelines, and attractive presentations.
• Orders and/or requisitions food for Food Production according to forecast and menu demands; monitors and control monthly food cost for Food Production.
• Checks equipment for proper operation and reports any mechanical and equipment malfunction immediately to the Food & Nutrition Buyer.
• Prepares documentation to respond to outside agency's monthly sanitation report, to include action steps to address any deficiencies in the report.
• Communicates and ensures compliance with institutional/departmental policies and procedures, quality standards and improvement initiatives, safety standards, and external regulations.
• Ensures that all foods are prepared in compliance with institutional policies and regulatory (JCAHO &NYSDOH and HACCP) requirements.
• Participates in the Department's Quality Improvement programs; manages the collection of necessary data and analyze data to determine whether criteria have been met.
• Develops standardized menus and recipes for Retail and Hospitality Services; ensures that standardized recipes/menus meet budgetary, therapeutic, and nutritional guidelines.
• Forecast production requirements for hospitality services daily; utilizes tally information, historical data, and leftover records; analyzes data to determine whether criteria have been met.
• Assist in quantity food production in the absence of cooks or as needed to meet production deadlines.

Key Qualifications:

• 2-4 years of related exp

Core Skills:

• Excellent leadership with the ability to prioritize and delegate tasks in a dynamic fast-paced environment.
• Experience managing a team, including hiring, training, and performance management.
• Ability to mentor others
• Excellent communications and interpersonal skills.

• Promotes positive work relationships within the kitchen and in other departments.

Additional Information:

• Location: 1275 York Avenue, NY
• Reporting to Regional Executive Chef * Food and Nutrition Services
• Schedule: Fully onsite

Pay Range: $90,700 - $145,300

Helpful links:

• MSK's Compensation Philosophy
• Review our great benefits offerings

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