Holy Name is New Jersey's last remaining independent, Catholic health system, comprising a comprehensive 361-bed acute care medical center, a cancer center, medical fitness center, residential hospice, nursing school, and physician network. The system has a national reputation for providing culturally sensitive care to a diverse population, drawing patients from across the New York City region to its specialty centers and renowned doctors. Holy Name's mission to provide technologically advanced, compassionate and personalized care extends across a continuum that encompasses education, prevention, diagnosis, treatment, rehabilitation and wellness maintenance. The system is known as a high-quality, low-cost provider of extraordinary clinical care given by compassionate, highly trained physicians and staff.


A Brief Overview

Senior-most culinary leader who directs the culinary program. Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks. Develops menus for patient and non-patient areas including all and catered events. Creates recipes that are uniquely designed to incorporate healthy eating and high quality. Implements and trains culinary staff in HACCP; coordinates and oversees purchases; establishes production schedules and inventory controls; manages/controls food costs and provides solutions toward purchasing economically. Works with the Administrative Director on pricing of menu items.


What you will do

• Directs daily operations of food production including menu planning, purchasing, ordering, inventory food preparation, and record keeping.
• Control and direct the food preparation process and any other relative activities.
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Ensure culinary staff has appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines.
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
• Establishes operating standards, implements and maintains patient and non-patient quality standards and Villa Marie Claire facility standards.
• Responsible for expediting orders to maintain a steady flow of dishes.
• Oversees the development of unique and cuisine-appropriate menu items that are cycled on a seasonal basis.
• Creates quality improvement initiatives, meal and food tests, and communicates to staff.
• Ensures compliance with all federal, state and local regulations as well as Villa
• Marie Claire policies and procedures.(e.g. HACCP, QAPI, safety, sanitary food handling and cooking methodologies, quality enhancing preparation and production techniques, recipe adherence, and Serve Safe standards.
• Trains other chefs on culinary skills through daily on site training and additional formal in-service training and technical support.
• Trains chefs on proper use and care/cleanliness of all kitchen production equipment.
• Maintains periodic cleaning schedule of kitchen equipment and verifies compliance.
• Works with Administrative Director on contractor quarterly Preventive Maintenance for kitchen equipment and monthly service for hoods and ducts.
• Performs additional responsibilities as needed to support various team functions.

Knowledge, Skills, and Abilities

• Directs daily operations of food production including menu planning, purchasing,
• ordering, inventory food preparation, and record keeping.
• Control and direct the food preparation process and any other relative activities.
• Construct menus with new or existing culinary creations ensuring the variety and
• quality of the servings.
• Ensure culinary staff has appropriate equipment, inventory, and resources to
• perform their jobs and meet goals and deadlines.
• Assisting and directing kitchen staff in meal preparation, creation, plating and
• delivery.
• Establishes operating standards, implements and maintains patient and
• non-patient quality standards and Villa Marie Claire facility standards.
• Responsible for expediting orders to maintain a steady flow of dishes.
• Oversees the development of unique and cuisine-appropriate menu items that are
• cycled on a seasonal basis.
• Creates quality improvement initiatives, meal and food tests, and communicates
• to staff.
• Ensures compliance with all federal, state and local regulations as well as Villa
• Marie Claire policies and procedures.(e.g. HACCP, QAPI, safety, sanitary food
• handling and cooking methodologies, quality enhancing preparation and
• production techniques, recipe adherence, and Serve Safe standards.
• Trains other chefs on culinary skills through daily on site training and additional
• formal in-service training and technical support.
• Trains chefs on proper use and care/cleanliness of all kitchen production
• equipment.
• Maintains periodic cleaning schedule of kitchen equipment and verifies
• compliance.
• Works with Administrative Director on contractor quarterly Preventive
• Maintenance for kitchen equipment and monthly service for hoods and ducts.
• Performs additional responsibilities as needed to support various team functions.

Licenses and Certifications

• Servsafe Manager Cert Upon Hire Required

Holy Name is a mission-driven facility whose quality standards and philosophy are rooted in the principles of its founders, the Sisters of St. Joseph of Peace. Those principles are exercised daily by the Medical Center's dedicated and talented team of physicians, nurses, allied health employees, and a wide variety of non-clinical administrative and operational staff members. Holy Name is an Equal Opportunity Employer.

Education Qualifications

• High School Diploma Preferred
• Culinary Degree Preferred

Experience Qualifications

• 1-3 years 3 years of cooking experience as a sous chef or related culinary position Preferred
• Cook Chill Experience Preferred
• Servsafe Manager Certificate Required