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The Executive Chef is accountable for directing and supervising the Chef Managers and Production Staff

across campuses in all phases of hot and cold food production for patients, Faculity Dining Room, Food

Pavilion/Cafeterias, Kiosks and all catered events to assure a high standard of quality and selection of foods,

while remaining within the guidelines of cost effectiveness. The Executive Chef innovates and orchestrates

the creation, testing, cost effectiveness, standardization and implementing of foods that are palatable and

visually appealing, while adhering to the dietary restrictions and cost limitations inherent in a hospital situation.


Compentencies & Skills

Production and Processing - Knowledge of raw materials, production processes, quality control, costs and

other techniques for maximizing the effective manufacture and distribution of goods.

Administration and Management Knowledge of business and management principles involved in strategic

planning, resource allocation, leadership technique, production methods and coordination of people and


Customer and Personal Service - Knowledge of principles and processes for providing customer and personal

services. This includes customer needs assessment, meeting quality standards for services, and evaluation of

customer satisfaction.

Food production - Knowledge of techniques and equipment for planting, growing, and harvesting food

products (both plant and animal) for consumption, including storageihandling techniques.

Education and Training - Knowledge of principles and methods for curriculum and training design, teaching

and instruction for individuals and groups, and the measurement of training effects

Monitoring - Monitoring/Assessing performance of yourself, other individuals or organizations to make

improvements or take corrective action.

Management of Personnel Resources - Motivating, developing, and directing people as they work.

Inspecting Equipment, Structures or Material - Inspecting equipment, structures or materials to identify the

cause of errors or other problems or defects.

Resolving Conflicts and Negotiating with Others - Handling complaints, settling disputes, and resolving

grievances and conflicts, otherwise negotiating with others.

Culinary Degree required.


Department: Nutrition Bargaining Unit: Non Union Campus: WAKEFIELD  Employment Status: Regular Full-Time Address: 111 East 210th Street, Bronx
Shift: Day Scheduled Hours: 6 AM-2:30 PM Req ID: 148849 


Montefiore is an equal employment opportunity employer. Montefiore will recruit, hire, train, transfer, promote, layoff and discharge associates in all job classifications without regard to their race, color, religion, creed, national origin, alienage or citizenship status, age, gender, actual or presumed disability, history of disability, sexual orientation, gender identity, gender expression, genetic predisposition or carrier status, pregnancy, military status, marital status, or partnership status, or any other characteristic protected by law. 



To heal, to teach, to discover and to advance the health of the communities we serve.

To be a premier academic medical center that transforms health and enriches lives.

Define our philosophy of care, they shape our actions and motivate and inspire us to pursue excellence and achieve the goals we have set forth for the future. Our values include:

  • Humanity
  • Innovation
  • Teamwork
  • Diversity
  • Equity