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Culinary
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Culinary

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Careers Well Cared For

Our recipe calls for a healthier tomorrow

We believe innovation is the key ingredient in promoting wellness and is essential to transforming the healthcare culinary experience for our patients and our team members. From the way we prepare our foods to the way we prepare our team members for a successful career, including tuition reimbursement, our appetite for care grows stronger with each serving as we redefine “hospital food” and what it means to set the table for better health in the future.

Blog image

Bring culinary excellence and nutrition to the health care table

With award-winning, Michelin-trained chefs such as Bruno Tison and Andrew Cain.

Read more about Chef Bruno Tison

Featured jobs

Dining Assistant
Hospitality
Lead Food Service Worker
Hospitality
Executive Chef
Hospitality
Dietary Aide
Hospitality
Executive Chef
Hospitality
Kitchen Worker (NW)
Hospitality

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Food for thought

When you become part of our culinary services, you’ll discover professional and personal advantages you simply won’t find anywhere else.

 

Join New York State’s largest private employer

Learn from Michelin Star award-winning chefs

Use food to enhance the healing process

Experience excellent work-life balance and growth potential

Enjoy competitive compensation and outstanding benefits

 
PreviousNext

Join New York State’s largest private employer

Learn from Michelin award-winning chefs

Use food to enhance the healing process

Experience excellent work-life balance and growth potential

Enjoy competitive compensation and outstanding benefits

 
PreviousNext

Join New York State’s largest private employer

Learn from Michelin Star award-winning chefs

Use food to enhance the healing process

Experience excellent work-life balance and growth potential

Enjoy competitive compensation and outstanding benefits

Redefining culinary excellence

Throughout our entire health system, we’re committed to advancing every aspect of food preparation and delivery. Take a look at some of the many ingredients that go into this integrated approach.

Food Sourcing

Food Sourcing

To bring the highest quality, most nutritious food to our patients and staff, we make sure we begin with only the finest ingredients. This includes:

  • Fresh, never frozen, hormone- and antibiotic-free chicken raised on completely vegetarian diet
  • Fresh, never frozen, hormone & antibiotic free ground beef and burgers
  • Fresh, never frozen, sustainably and regionally harvested, long-line caught fish, and organic salmon
  • Hormone free, locally-raised milk
  • Only pasteurized shell and liquid eggs
  • Artisanal breads with no preservatives and low in sodium from some of the best local New York bakeries, as well healthy bagels from New Yorkers Bagels, some of the best bagels New York has to offer
  • Fresh brewed coffee, including Rainforest Alliance Certified beans
  • Artisanal, plant-based (vegan) and heart-healthy desserts that meet our heart-healthy Northwell Healthy Choice nutrition criteria
  • Fresh baked muffins that meet our heart-healthy Northwell Healthy Choice nutrition criteria

We also create our own stocks and soups in most of our hospitals, and work closely with our food partners to develop healthier, non-GMO, natural desserts. In addition, we’re developing healthier “never fried fries” and other innovative vegetable concepts.

Teaching Kitchens

Teaching Kitchens

As part of our commitment to elevating health and wellness, we developed the concept of teaching kitchens. Last year alone, we introduced over 153 teaching kitchens. These kitchens represent a partnership between our chefs and registered dietitians to share Northwell Healthy Choice recipes, basic culinary skills, and nutrition education with team members, patients and visitors. More than that, many of our teaching kitchens reach beyond the walls of our hospitals to form strong community partnerships with senior centers, schools, community centers, and more. Our teaching kitchens are also used internally to support team building opportunities.

Northwell Hospital Gardens

Northwell Hospital Gardens

The delivery of exceptional food begins with our on-site hospital gardens. We currently maintain nine different gardens across Northwell Health, including an urban rooftop garden and LIJ Valley Stream’s hydroponic garden. Our gardens generate a harvest of hundreds of pounds of fresh herbs and vegetables each season. This produce is used for our patient and cafeteria menus as well as onsite farmer’s markets. The gardens are integrated with our teaching kitchens to deliver an innovative experiential immersion in farm-to-table cooking. Employee volunteers tend the gardens while patients are able to enjoy the serenity afforded by our garden. At Northern Westchester Hospital, our Kids Dig Dirt program even involves nursery and daycare children in planting and harvesting fresh vegetables.

Labor & Delivery/Maternity Culinary Initiative

Labor & Delivery/Maternity Culinary Initiative

Because we want babies and new parents to get off to a great start, we’re focused on enhancing the culinary experience for the special patients. We’ve introduced in-room dining and new upscale menus for patients and families at Lenox Hill Hospital, Northern Westchester Hospital and Phelps Hospital. This includes:

  • Fresh bakes lactation cookies made in-house at Northern Westchester Hospital
  • Candlelight dinner for new parents at Phelps Hospital
  • VIP and Signatures Services at Lenox Hill Hospital
In Room Dining

In Room Dining

We have expanded and enhanced our in-room dining experience with a hospitality-focused model that gives patients greater control over what they eat and when they eat it by offering in-room dining to patients. In addition, Lenox Hill Hospital’s Signature Services include an upscale menu, china, and linen table service.

Wellness

Wellness

We have developed an innovative approach to the food we offer our 100,000+ team members in support of their health and well-being. In partnership with our registered dieticians and chefs, we have elevated our foods standards and refreshed our cafe offerings using our Northwell Healthy Choice heart-healthy nutrition criteria.

Knowing that small shifts in food mindset result in long term health benefits, we are removing fryers and freezers and replacing them with restaurant caliber, fresher foods. Offering employees an expanded selection of healthy offerings is just one of the reasons we’ve been recognized as a Best Place to Work in Health Care. Recent highlights include:

  • Partnerships with three local farms (Natural Earth Organic, Sang Lee, Hudson Valley) to enable team members to participate in a Community Supported Agriculture (CSA) program.
  • Northern Westchester Hospital opening a New Center for Healthy Living in 2019.
  • Our registered dietitians providing wellness education for the community, employees and local/national publications.

Food Sourcing

To bring the highest quality, most nutritious food to our patients and staff, we make sure we begin with only the finest ingredients.

This includes:

  • Fresh, never frozen, hormone- and antibiotic-free chicken raised on completely vegetarian diet
  • Fresh, never frozen, hormone & antibiotic free ground beef and burgers
  • Fresh, never frozen, sustainably and regionally harvested, long-line caught fish, and organic salmon
  • Hormone free, locally-raised milk
  • Only pasteurized shell and liquid eggs
  • Artisanal breads with no preservatives and low in sodium from some of the best local New York bakeries, as well healthy bagels from New Yorkers Bagels, some of the best bagels New York has to offer
  • Fresh brewed coffee, including Rainforest Alliance Certified beans
  • Artisanal, plant-based (vegan) and heart-healthy desserts that meet our heart-healthy Northwell Healthy Choice nutrition criteria
  • Fresh baked muffins that meet our heart-healthy Northwell Healthy Choice nutrition criteria

We also create our own stocks and soups in most of our hospitals, and work closely with our food partners to develop healthier, non-GMO, natural desserts. In addition, we’re developing healthier “never fried fries” and other innovative vegetable concepts.

Teaching Kitchens

As part of our commitment to elevating health and wellness, we developed the concept of teaching kitchens. Last year alone, we introduced over 153 teaching kitchens. These kitchens represent a partnership between our chefs and registered dietitians to share Northwell Healthy Choice recipes, basic culinary skills, and nutrition education with team members, patients and visitors. More than that, many of our teaching kitchens reach beyond the walls of our hospitals to form strong community partnerships with senior centers, schools, community centers, and more. Our teaching kitchens are also used internally to support team building opportunities.

Northwell Hospital Gardens

The delivery of exceptional food begins with our on-site hospital gardens. We currently maintain nine different gardens across Northwell Health, including an urban rooftop garden and LIJ Valley Stream’s hydroponic garden. Our gardens generate a harvest of hundreds of pounds of fresh herbs and vegetables each season. This produce is used for our patient and cafeteria menus as well as onsite farmer’s markets. The gardens are integrated with our teaching kitchens to deliver an innovative experiential immersion in farm-to-table cooking. Employee volunteers tend the gardens while patients are able to enjoy the serenity afforded by our garden. At Northern Westchester Hospital, our Kids Dig Dirt program even involves nursery and daycare children in planting and harvesting fresh vegetables.

Labor & Delivery/Maternity Culinary Initiative

Because we want babies and new parents to get off to a great start, we’re focused on enhancing the culinary experience for the special patients. We’ve introduced in-room dining and new upscale menus for patients and families at Lenox Hill Hospital, Northern Westchester Hospital and Phelps Hospital. This includes:

  • Fresh baked lactation cookies made in-house at Northern Westchester Hospital
  • Candlelight dinner for new parents at Phelps Hospital
  • VIP and Signatures Services at Lenox Hill Hospital

In Room Dining

We have expanded and enhanced our in-room dining experience with a hospitality-focused model that gives patients greater control over what they eat and when they eat it by offering in-room dining to patients. In addition, Lenox Hill Hospital’s Signature Services include an upscale menu, china, and linen table service.

Wellness

We have developed an innovative approach to the food we offer our 100,000+ team members in support of their health and well-being. In partnership with our registered dietitians and chefs, we have elevated our foods standards and refreshed our cafe offerings using our Northwell Healthy Choice heart-healthy nutrition criteria.

Knowing that small shifts in food mindset result in long term health benefits, we are removing fryers and freezers and replacing them with restaurant caliber, fresher foods. Offering employees an expanded selection of healthy offerings is just one of the reasons we’ve been recognized as a Best Place to Work in Health Care. Recent highlights include:

  • Partnerships with three local farms (Natural Earth Organic, Sang Lee, Hudson Valley) to enable team members to participate in a Community Supported Agriculture (CSA) program.
  • Northern Westchester Hospital opening a New Center for Healthy Living in 2019.
  • Our registered dietitians providing wellness education for the community, employees and local/national publications.

Meet our culinary team members

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Culinary Spotlight: Jenny Chin, Northern Westchester Hospital

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    Culinary Spotlight: Jenny Chin, Northern Westchester Hospital Culinary Spotlight: Jenny Chin, Northern Westchester Hospital
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Culinary Careers

  • Robert Tompkins
  • Michael Abeleda
  • Miles Farrell
  • Frank Imbrosciano
  • Michael Estrada
 

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Robert Tompkins

Robert Tompkins

Cook,
Northern Westchester
Hospital

Joined Northwell: 1979

Favorite thing about being a chef at Northwell: My favorite thing about cooking for our patients is being able to cook healthy meals with our fresh produce that comes in daily. I love knowing I can make a patient feel better with the dishes I take pride in making.
Favorite meal at the hospital: If I had to choose, it would be our amazing carrot ginger salmon or our roasted chicken. Our food looks and tastes amazing on our new china, prepared with fresh locally grown produce.
Robert is our most senior cook at Northern Westchester Hospital. His passion and focus on quality has helped this team to achieve high patient experience scores. Robert is always willing to go above and beyond for our patients, coworkers and visitors to ensure each receives high quality service.
– Chris Counts, Executive Sous Chef, Northern Westchester Hospital

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Michael Abeleda

Michael Abeleda

Chef de Partie,
Phelps Hospital

Joined Northwell: 2013

Favorite thing about being a chef at Northwell: I like to help people by providing healthy choices when it comes to eating. I like the fact that I can make someone feel better by eating good food that is made from scratch. Helping patients get well with food is something that is really motivating and satisfying.
Favorite meal: Chicken and pork adobo which is a Filipino dish.
Mike has been a key player in keeping the kitchen functioning through so many changes, and he’s the fundamental glue holding this team together. I know I can’t do anything without his support and view point. I value his expertise and knowledge, and he’s definitely a great asset for the future of this culinary growth.

background frame

Miles Farrell

2nd Cook,
Southside Hospital

Joined Northwell: 2019

Favorite thing about being a chef at Northwell: Working in an environment that allows me to utilize my skills while expanding upon them, and growing in areas of weakness.
Favorite healthy ingredients to cook with: Broccoli and Quinoa
Favorite meal at the hospital: Chicken parm, it was the first dish I was able to make from scratch with confidence.
Miles is hard-working, smart, skilled, assertive and quick with his work. He has worked every station in the kitchen and is my All-Star substitute cook. He asks questions and does whatever it takes to get the job done. If I need something done ASAP he is my first call and I know the job will get done the way in which I need it to be. I wish I had ten more like him.
– Brian Sauer, Executive Chef, Food and Nutritional Services

background frame

Frank Imbrosciano

Frank Imbrosciano

Chef de Partie,
Huntington Hospital

Joined Northwell: 2014
Culinary School: NYIT

First job in culinary: My first job was a pot washer. It always amazed me what the chefs were able to create and the respect the received. I was always thrilled when they asked me to do the simplest tasks. This early exposure coupled with my love for food and the arts, led me to becoming a Chef.
Favorite thing about being a chef at Northwell: The ability to create a positive for a patient through the art of food. I am honored to be able to share my craft with patients, in hopes of brightening their day.
Favorite meal at the hospital: Our Marinated Airline Chicken Breast with a Rosemary Chicken Demi. The flavors and presentation make this dish a standout for me.
Frank is our First Cook here at Huntington Hospital and has been instrumental in the success of our room service program and high Press Ganey Scores. His culinary training is a formal education and then Hotels and Restaurants. His background, experience and goals is a great example of the culinary expectations and rewards of a career here at Northwell.
– William Dougherty, Executive Chef Huntington

background frame

Michael Estrada

Michael Estrada

Executive Sous Chef,
North Shore University
Hospital

Joined Northwell: 1999

Michael’s passion for using his culinary abilities to help others comes from his family. He believes that food is comfort and should give you a feeling like your grandmother made it. Michael is dedicated to giving back to the community, including co-hosting “Mike and Mike’s Lemonade Stand” to raise money for the Ronald McDonald House. He also volunteers at the Ronald McDonald House and many Northwell events.
Michael Estrada has dedicated 19 years of service here at North Shore University Hospital. He started as a part-time food service worker and through talent and hard work has grown to his current role as Sous Chef. During his time here, he has been consistently recognized for his strong work ethic, determination, skill and culinary passion. In 2015, Michael was recognized by the Association of Healthcare Food Service Administrators for Outstanding Service.
– Lyndon Espiritu, Director, Food & Nutrition Services, North Shore University Hospital
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Robert Tompkins

Cook, Northern Westchester Hospital
Joined Northwell: 1979

Favorite thing about being a chef at Northwell: My favorite thing about cooking for our patients is being able to cook healthy meals with our fresh produce that comes in daily. I love knowing I can make a patient feel better with the dishes I take pride in making.
Favorite meal at the hospital: If I had to choose, it would be our amazing carrot ginger salmon or our roasted chicken. Our food looks and tastes amazing on our new china, prepared with fresh locally grown produce.
Robert is our most senior cook at Northern Westchester Hospital. His passion and focus on quality has helped this team to achieve high patient experience scores. Robert is always willing to go above and beyond for our patients, coworkers and visitors to ensure each receives high quality service.
– Chris Counts, Manager Chef, Northern Westchester Hospital

Michael Abeleda

Chef de Partie, Phelps Hospital
Joined Northwell: 2013

Favorite thing about being a chef at Northwell: I like to help people by providing healthy choices when it comes to eating. I like the fact that I can make someone feel better by eating good food that is made from scratch. Helping patients get well with food is something that is really motivating and satisfying.
Favorite meal: Chicken and pork adobo which is a Filipino dish.
Mike has been a key player in keeping the kitchen functioning through so many changes, and he’s the fundamental glue holding this team together. I know I can’t do anything without his support and view point. I value his expertise and knowledge, and he’s definitely a great asset for the future of this culinary growth.
– Chef Karina De La Rosa, Manager, Food and Nutrition

Miles Farrell

2nd Cook, Southside Hospital
Joined Northwell: 1999

Favorite thing about being a chef at Northwell: Working in an environment that allows me to utilize my skills while expanding upon them, and growing in areas of weakness.
Favorite healthy ingredients to cook with: Broccoli and Quinoa
Favorite meal at the hospital: Chicken parm, it was the first dish I was able to make from scratch with confidence.
Miles is hard-working, smart, skilled, assertive and quick with his work. He has worked every station in the kitchen and is my All-Star substitute cook. He asks questions and does whatever it takes to get the job done. If I need something done ASAP he is my first call and I know the job will get done the way in which I need it to be. I wish I had ten more like him.
– Brian Suer, Executive Chef, Food and Nutritional Services

Frank Imbrosciano

Senior Chef, Huntington Hospital
Joined Northwell: 2014
Culinary School: NYIT

First job in culinary: My first job was a pot washer. It always amazed me what the chefs were able to create and the respect they received. I was always thrilled when they asked me to do the simplest tasks. This early exposure coupled with my love for food and the arts, led me to becoming a Chef.
Favorite thing about being a chef at Northwell: The ability to create a positive experience for a patient through the art of food. I am honored to be able to share my craft with patients, in hopes of brightening their day.
Favorite meal at the hospital: Our Marinated Airline Chicken Breast with a Rosemary Chicken Demi. The flavors and presentation make this dish a standout for me.
Frank is our First Cook at Huntington Hospital and has been instrumental in the success of our room service program and high Press Ganey scores. His training includes a formal culinary education as well as experience in hotels and restaurants. His success is a great example of the rewards of a culinary career here at Northwell.
– William Dougherty, Executive Chef, Huntington Hospital

Michael Estrada

Sous Chef, North Shore University Hospital
Joined Northwell: 1999

Michael’s passion for using his culinary abilities to help others comes from his family. He believes that food is comfort and should give you a feeling like your grandmother made it. Michael is dedicated to giving back to the community, including co-hosting “Mike and Mike’s Lemonade Stand” to raise money for the Ronald McDonald House. He also volunteers at the Ronald McDonald House and many Northwell events.
Michael Estrada has dedicated 19 years of service here at North Shore University Hospital. He started as a part-time food service worker and through talent and hard work has grown to his current role as Sous Chef. During his time here, he has been consistently recognized for his strong work ethic, determination, skill and culinary passion. In 2015, Michael was recognized by the Association of Healthcare Food Service Administrators for Outstanding Service.
– Lyndon Espiritu, Executive Chef, North Shore University Hospital

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Apr 27, 2023
Read our blog to learn more about how you can take your first step toward a career in hospitality at Northwell Health.
https://northwell.site.findly.com/wp-content/uploads/sites/2970/2023/04/Featured-Take-the-first-steps-toward-a-new-career-in-hospitality-at-Northwell-Health-5.png 350 470 ezumbach https://cdn-static.findly.com/wp-content/uploads/sites/1464/2021/02/logo.png ezumbach2023-04-27 09:22:262023-11-28 04:29:05Take your first step toward a career in hospitality at Northwell Health
Career Paths, Culinary and Hospitality

Food Service Careers at Northwell Health, Raise Your Career Expectations

Oct 27, 2022
Read our blog to learn more about the many ways you can grow your career as a food service assistant at Northwell.
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Culinary and Hospitality

Redefining food in healthcare – Northwell Health’s 2022 Chefs Challenge sparks culinary innovation

Jul 06, 2022
Each year at Northwell Health, we host the Chefs Challenge which sparks innovative dishes where our culinary teams compete to create healthy and delicious meals for our patients. Read our blog to find out who the celebrity judge was and which hospital had the winning dish. Learn more about our culinary careers and see how Northwell is redefining food in healthcare.
https://northwell.site.findly.com/wp-content/uploads/sites/2970/2022/07/External-Blog-Featured-Image-1.png 350 470 kkeane2 https://cdn-static.findly.com/wp-content/uploads/sites/1464/2021/02/logo.png kkeane22022-07-06 18:42:432022-07-06 18:42:43Redefining food in healthcare – Northwell Health’s 2022 Chefs Challenge sparks culinary innovation
Culinary and Hospitality, Featured Articles, Patient and Customer Experience, Students and Internships

Think Hospitality. Think Healthcare. Getting students ready with our Hospitality in Healthcare Internship at Northwell Health

Dec 03, 2021
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