Head Chef (Food and Nutrition-East Side)

GODDARD RIVERSIDE COMMUNITY CENTER • New York, NY

119d • $58,500 - $65,000

About The Position

The Goddard Riverside Community Center and the Stanley M. Isaacs Neighborhood Center are well-established Manhattan community-based agencies that support services to approximately 30,000 New Yorkers. We are two of New York City’s leading human services organizations meeting the needs of children, youth and families, homeless individuals, and older adults throughout Manhattan and New York City. We work every day for a fair and just society where all people have the opportunity to make choices that lead to better lives for themselves and their families. The Isaacs Center focuses primarily on the needs of children and low-income families, out-of-school and out-of-work youth, and aging New Yorkers. We operate at community centers located in the neighborhoods of East Harlem and Yorkville, and seek to deliver programs that are impactful, innovative, and intergenerational. We are seeking an experienced and qualified Head Chef to lead and organize the kitchen’s operations. Working under the supervision of the Senior Food Service Manager, the Head Chef is responsible for the preparation and service of meals and snacks based on a pre-established menu that aligns with nutritional guidelines. In addition to culinary responsibilities, the Head Chef plays a key leadership role in maintaining a clean, safe, and efficient kitchen environment. This includes oversight of kitchen facilities, equipment, and inventory management. The Head Chef will also serve as a mentor and trainer for student interns who are exploring careers in the culinary arts, offering hands-on guidance and professional development.

Requirements

• A High School Diploma or GED and 2 years of relevant experience as a Chef
• Possession of a current Food Protection Certificate as issued by the NYC Department of Health and Mental Hygiene
• Exceptional proven ability in kitchen management
• Ability to divide responsibilities and monitor progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Proficient use of computer programs (MS Office and NYC Simple Serving Database)
• Experience preparing and cooking 2000+ meals
• Experience in cooking to satisfy specific nutrition guidelines
• CPR certified and AED/First Aid Certified or be willing to attend both trainings
• Able to lift 50 lbs or more and stand for long hours as needed
• Ability to multi-task and work independently with minimal supervision
• Ability to work some flexible hours (e.g., evenings and weekends)
• Able to work on Thanksgiving and Christmas Day

Nice To Haves

• Bilingual, English/Spanish or English/Chinese highly preferred
• Bicultural skills are desirable, but not required

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Comply with nutrition and sanitation regulations and safety standards
• Plan orders of equipment or ingredients according to identified shortages
• Schedule equipment repairs and follow up as needed
• Provide adaptable solutions for any issues that arise
• Oversee the work of subordinates to meet expected outcomes efficiently while fostering a climate of cooperation and respect among coworkers
• Assume full responsibility for ensuring cooking deadlines are met in accordance to pre-planned menu, daily documentation, and logs completion while maintaining task supervision of kitchen staff, volunteers, and interns
• Assist in the inventory record, and control; and proper maintenance of all food storage areas; comply with first-in, first-out (FIFO) practices
• Assist with deliveries in timely manner, ensuring proper temp control is maintained; dating and labeling as received; proper stocking and rotation of food and disposables
• Assist in the maintenance, cleanliness and sanitization of all refrigeration/freezer units and other kitchen equipment
• Co-ordinate, instruct, and facilitate on-going coaching and training of interns interested in careers in the culinary arts

Benefits

• Medical/Dental/Vision
• Life Insurance
• Commuter benefits
• Employee Assistance Program (EAP)
• Flexible Spending Accounts
• 403B Thrift Retirement Plan
• 12 Annual Sick Days
• 12 Agency Holidays
• 20 Days or 4 Weeks of Paid Time off and an additional week (5) days after 5 years of employment
• Total of more than 6 weeks (a month and half) of paid time off

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED
• Number of Employees: 501-1,000 employees