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Executive Sous Chef

Eppr Fa Us2 Oraclecloud Com CX 2 · New Hyde Park, Queens, United States; Long Island Jewish Medical Ctr, New Hyde Park, NY, US · Active · Oracle Recruiting Cloud / Fusion HCM

Job facts

FieldValue
CompanyEppr Fa Us2 Oraclecloud Com CX 2
TitleExecutive Sous Chef
Normalized title-
Department / teamCulinary and Food Services
LocationNew Hyde Park, United States
Work model-
Employment typeFull Time
Salary-
Statusactive
ATS providerOracle Recruiting Cloud / Fusion HCM
Posted / first seen2026-06-11 / 2026-06-12
Changed / last seen2026-06-19 / 2026-06-19

Related slices

PageWhat it containsOpen
Company jobsActive postings from Eppr Fa Us2 Oraclecloud Com CX 2.Open
Company breakdownsRole, location, ATS, and work model facets for this company.Open
ATS provider jobsActive postings observed through Oracle Recruiting Cloud / Fusion HCM.Open
Provider filtered searchThe same provider as a filtered job collection.Open
City jobsActive postings in New Hyde Park.Open
Department jobsActive postings in Culinary and Food Services.Open
Lifecycle eventsOpen, update, close, and reopen events for this posting.Open
Original postingCanonical source or apply URL captured from the ATS.Open

Linked records

CompanyEppr Fa Us2 Oraclecloud Com CX 2
Sourceb7251a21-72e1-459d-967a-2deb27e5f8ec
ATS providerOracle Recruiting Cloud / Fusion HCM

Description

Description Job Description Supervises the culinary team in meal preparation. Prepares all food items appropriate for each meal period. Plans the menu and is responsible for food production sheets. Job Responsibility Promotes Culinary department goals by selecting, motivating, and training capable team members. Leads the activities of assigned Culinary team members by communicating and providing guidance toward achieving department objectives. Supervises, hires, trains, disciplines and evaluates the performance of staff. Provides training and in-services regarding cooking techniques, safety and sanitation regulations, operating policies and procedures, etc. Ensures performance appraisals are completed in a timely manner. Prioritizes, schedules, assigns and monitors work to optimize preparation of foods to meet the menu requirements; develops, selects and standardizes production recipes; establishes presentation techniques and quality standards (i.e. food taste, temperature, appearance, volume, etc.). Plans all menus in collaboration with professional dietary staff, department standards, costs and recipe information; develops recipes and plans menus for patients, cafeteria and catering functions. Assists management in menu planning for patients, cafeteria and catering functions; generates and posts daily food production sheets based on estimated food consumption. Prepares all food items appropriate for each meal period including entrées, side dishes, convenience items, desserts, etc. May adjust staff work flow to ensure timely output of meals. Removes food items from refrigerators/freezers/storage areas according to amounts required for each meal service; prepares food items according to established recipes and menus; utilizes various kitchen utensils and equipment in safe and efficient manner; provides guidance in appropriate use of equipment, utensils, cooking techniques and sanitary practices. Places food items in appropriate cooking pans and cooks according to menu requests; portions food products according to established portion control guidelines; places panned food on meal tray assembly line and/or serves food according to menu requests. Removes unused food and wraps, dates, labels and stores accordingly; discards food not meeting time and temperature guidelines; complies with all applicable sanitation, safety and fire regulations; cleans respective work area, equipment and utensils. Informs Executive Chef of inventory overages or shortages, as needed; reports any malfunctioning equipment or utensils to Executive Chef; addresses and resolves customer questions and/or complaints; escalates issues to Executive Chef, as required. Performs related duties as required. All responsibilities noted here are considered essential functions of the job under the Americans with Disabilities Act. Duties not mentioned here, but considered related are not essential functions. Job Qualification Associate's Degree required, or equivalent combination of education and related experience. 4-6 years of relevant experience and 0-2 years of leadership / management experience, required. *Additional Salary Detail The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future.When determining a team member's base salary and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).

Full job record

Job ID5e4d5a9f6c1a146947b03e5674659aa2d12c99e3
Org IDe8b712fb-8d92-42f1-9ad7-a9f05ce78140
Source IDb7251a21-72e1-459d-967a-2deb27e5f8ec
Board IDb7251a21-72e1-459d-967a-2deb27e5f8ec
Provideroracle_hcm
Provider Job Key188661
TitleExecutive Sous Chef
Normalized Title
Statusactive
Activeyes
Location TextNew Hyde Park, Queens, United States; Long Island Jewish Medical Ctr, New Hyde Park, NY, US
DepartmentCulinary and Food Services
Team
Employment Typefull_time
Workplace Type
Remote Policy
CountryUnited States
Region
CityNew Hyde Park
Salary RawDescription Job Description Supervises the culinary team in meal preparation. Prepares all food items appropriate for each meal period. Plans the menu and is responsible for food production sheets. Job Responsibility Promotes Culinary department goals by selecting, motivating, and training capable team members. Leads the activities of assigned Culinary team members by communicating and providing guidance toward achieving department objectives. Supervises, hires, trains, disciplines and evaluates the performance of staff. Provides training and in-services regarding cooking techniques, safety and sanitation regulations, operating policies and procedures, etc. Ensures performance appraisals are completed in a timely manner. Prioritizes, schedules, assigns and monitors work to optimize preparation of foods to meet the menu requirements; develops, selects and standardizes production recipes; establishes presentation techniques and quality standards (i.e. food taste, temperature, appearance, volume, etc.). Plans all menus in collaboration with professional dietary staff, department standards, costs and recipe information; develops recipes and plans menus for patients, cafeteria and catering functions. Assists management in menu planning for patients, cafeteria and catering functions; generates and posts daily food production sheets based on estimated food consumption. Prepares all food items appropriate for each meal period including entrées, side dishes, convenience items, desserts, etc. May adjust staff work flow to ensure timely output of meals. Removes food items from refrigerators/freezers/storage areas according to amounts required for each meal service; prepares food items according to established recipes and menus; utilizes various kitchen utensils and equipment in safe and efficient manner; provides guidance in appropriate use of equipment, utensils, cooking techniques and sanitary practices. Places food items in appropriate cooking pans and cooks according to menu requests; portions food products according to established portion control guidelines; places panned food on meal tray assembly line and/or serves food according to menu requests. Removes unused food and wraps, dates, labels and stores accordingly; discards food not meeting time and temperature guidelines; complies with all applicable sanitation, safety and fire regulations; cleans respective work area, equipment and utensils. Informs Executive Chef of inventory overages or shortages, as needed; reports any malfunctioning equipment or utensils to Executive Chef; addresses and resolves customer questions and/or complaints; escalates issues to Executive Chef, as required. Performs related duties as required. All responsibilities noted here are considered essential functions of the job under the Americans with Disabilities Act. Duties not mentioned here, but considered related are not essential functions. Job Qualification Associate's Degree required, or equivalent combination of education and related experience. 4-6 years of relevant experience and 0-2 years of leadership / management experience, required. *Additional Salary Detail The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future.When determining a team member's base salary and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).
Salary Min
Salary Max
Salary Currency
Salary Periodhour
Source URLhttps://eppr.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_2/job/188661
Apply URLhttps://eppr.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_2/job/188661
First Seen At2026-06-12 11:51:48Z
Last Seen At2026-06-19 12:02:13Z
Last Checked At2026-06-19 12:02:13Z
Last Changed At2026-06-19 12:02:13Z
Inactive At
Source Posted At2026-06-11 16:47:43Z
Source Updated At
Raw Payload Uris3://job-postings-prod-raw-590183727216/raw/provider=oracle_hcm/board=eppr.fa.us2.oraclecloud.com|CX_2/date=2026-06-19/2026-06-19T12-00-47-482Z-3a4a88d586fce9eaa6f8c88554016a51f4183e9ce7ba4c98ab03fc3f78d8d5e0.json
Event Fields
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  "last_changed_at": "2026-06-19T12:02:13.296Z",
  "active_status": "active"
}
Parsed Structured
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  "inferred_at": "2026-06-19T12:02:12.618Z",
  "launch_scope": {
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  },
  "remote_policy": null,
  "salary_period": "hour",
  "workplace_type": null,
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}
Extensions
{}
Native Structured
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