Head Chef

Bishop Center is hiring a Head Chef in Syracuse, NY.

Head Chef

Reports To:

Food Service Director (FSD)

Schedule:

Varies based on departmental and operational needs

Position Summary

The Head Chef is responsible for overseeing daily food production and ensuring meals are prepared safely, accurately, on time, and according to established menus, recipes, and resident dietary requirements. The Head Chef serves as the lead member of the cook team and provides day‑to‑day direction and support to kitchen staff.

Key Responsibilities

• Lead and coordinate daily food production for breakfast, lunch, and dinner.

• Prepare and cook meals according to menus, standardized recipes, portion requirements, and production sheets.

• Provide direction and support to cooks and food production staff during daily operations.

• Ensure therapeutic diets, texture‑modified diets, allergies, and special dietary requirements are followed accurately.

• Monitor food quality, taste, appearance, temperatures, and portion control.

• Assist with production planning and ensure adequate food is prepared for each meal service.

• Coordinate with the Food Service Director regarding staffing, production needs, shortages, and operational concerns.

• Organize workflow and assign production responsibilities as needed.

• Ensure food is properly labeled, dated, stored, rotated, and handled according to food‑safety standards.

• Monitor kitchen cleanliness, sanitation, and proper use of equipment.

• Assist with inventory control and communicate product or supply needs.

• Train and support cooks and other kitchen employees on proper production procedures.

• Troubleshoot production issues and ensure meal service remains on schedule.

• Provide coverage for cook positions as operational needs require.

• Report equipment problems, food‑quality concerns, and safety issues to management.

• Maintain compliance with facility policies and applicable health and food‑safety regulations.

• Perform other duties as assigned by the Food Service Director or management.

Minimum Qualifications

• Minimum of five (5) years of food service experience in a senior living, long‑term care, or comparable healthcare setting, including experience in a leadership role.

• Current ServSafe certification required.

• Strong knowledge of food safety, sanitation, proper food handling, and temperature control.

• Knowledge of therapeutic diets, texture‑modified diets, allergies, and special dietary requirements.

• Demonstrated ability to lead, train, and provide direction to kitchen and production staff.

• Ability to work effectively in a fast‑paced food‑service environment.

Schedule & Operational Flexibility

The Head Chef's schedule will vary based on departmental needs and may include days, evenings, weekends, and holidays . Schedule, duties, assignments, and work areas are subject to change based on staffing needs, operational requirements, emergencies, or other circumstances requiring coverage or support.

Supervisory Role

The Head Chef functions as the lead cook and provides operational direction to cooks and production staff during assigned shifts. The Head Chef reports directly to the Food Service Director (FSD) and works closely with dietary management to maintain consistent food quality, efficient production, regulatory compliance, and reliable meal service.