As Mount Sinai grows, so does our legacy in high-quality health care.

Since 1949, Mount Sinai Medical Center has remained committed to providing access to its diverse community. In delivering an unmatched level of clinical expertise, our medical center is committed to recruiting and training top healthcare workers from across the country. We offer the latest in advanced medicine, technology, and comfort in 12 facilities across Miami-Dade (including our 674-bed main campus facility) and Monroe Counties, with 38 medical services, including cancer care, 24/7 emergency care, orthopedics, cardiovascular care, and more. Mount Sinai takes pride in being South Florida's largest private independent not-for-profit hospital, dedicated to continuing the training of the next generation of medical pioneers.

Culture of Caring: The Sinai Way

Our hardworking, tight-knit community of more than 4,000 dedicated employees fosters an environment of care and compassion. Each member plays a vital role in our collective mission to deliver excellent healthcare through innovation, education, and research. At Mount Sinai, we take pride in our achievements, aiming to be a beacon of quality healthcare in South Florida. We welcome all healthcare professionals to join our thriving community and contribute to our pursuit for clinical excellence.

Position Responsibilities:

• Working with the Clinical Nutrition Manager and the Director, responsible for the development, revision and initiation of all patient menu cycles, including seasonal, holiday and special events.
• Working with the Senior Retail Manager and the Director, responsible for the development, revision and initiation of all patient retail cycles, including seasonal, holiday and special events.
• Responsible for the development, revision and initiation of all recipes following nutritional guidelines for diet restrictions for patient meal service, HACCP and budgetary standards.
• Responsible for the development, revision and initiation of all recipes for retail meal service that meet pricing guidelines, nutritional guidelines, HACCP and budgetary standards.
• Responsible for development, revision and initiation of production sheets for each day of patient and retail menu cycles and ensuring their accurate usage by all production personnel.
• Responsible for development, revision and initiation of production policies, procedures and guidelines to ensure food safety and quality.
• Working with the Purchasing Manager, responsible for development, revision and initiation of par levels for all purchased items.
• Tracks waste and develops and initiates action plan to minimize.
• Responsible for overseeing all food production, storage, service and sanitation in accordance with USDA Food Code.
• Maintains daily and monthly records of all cooking, serving and storage temperatures, sanitation documentation, and any other required operating documentation.
• Ensure proper care and handling of all equipment. Promptly reports repair needs, coordinates preventative maintenance program and tracks repairs done.
• Coordinates staffing schedule to ensure proper staffing coverage consistent with the approved department FTE levels and overtime targets.
• Responsible for training and development of all assigned personnel.
• Demonstrates knowledge of compliance through correct application of laws and regulations in accomplishing job duties.
• Engages in honest and ethical conduct and complies with Medical Center policies.
• Conducts research for new products that would have benefit for the cost centers and works to increase revenue opportunities.

• Health benefits.
• Life insurance.
• Long-term disability coverage.
• Healthcare spending accounts.
• Retirement plan.
• Paid time off.
• Tuition reimbursement.
• Employee assistance program.
• Wellness program.
• On-site housing for select positions.

• Current ServSafe Certification required.
• Culinary Arts Degree or applicable experience.
• 3 to 5 years culinary experience in institutional food service.
• 1 to 3 years of supervisory experience.