Overview
Production Chef – Institutional Food Service Jobs in Syosset at Dhall Hospitality Group
About Us
Dhall Hospitality Group is a vertically integrated institutional food infrastructure platform operating across NY & NJ. We run high-volume meal production with zero subcontractors. We do volume, consistency, and contract-grade QC.
The Role
We’re hiring a Production Chef to own daily output from our Syosset production kitchen. This isn’t a creative role. It’s an execution role. You’ll run high-volume meal production, hold the line on quality and food safety, and make sure every tray that leaves the building meets spec, every day.
What You’ll Do
- Run daily production for institutional accounts
- Execute against fixed recipes, portion specs, and CN-creditable nutrition standards
- Manage HACCP compliance, temperature logs, and end-to-end food safety documentation
- Lead a team of cooks, prep staff, and packout — hold them to the standard
- Coordinate with logistics on packout timing, ovenable tray specs, and route-ready handoff
- Own quality checks: portion weight, plating consistency, temp, package integrity
- Partner with ops on yield, food cost, and waste tracking
What You Need
- 5+ years in high-volume institutional, contract, airline, or commissary food service
- Proven track record producing thousands of meals per day
- ServSafe Manager certification (current)
- Working knowledge of HACCP, NSLP/CACFP standards, and CN labeling
- Comfortable with cook-chill, blast chilling, and ovenable tray production
- Bilingual English/Spanish strongly preferred
Compensation
$72,000–$80000 base, depending on experience.
Job Type: Full-time
Pay: $1,350.00 – $1,500.00 per week
Work Location: In person
Title: Production Chef – Institutional Food Service
Company: Dhall Hospitality Group
Location: Syosset
