Head Chef (Food and Nutrition-East Side)

GODDARD RIVERSIDE COMMUNITY CENTER•New York, NY

5d•Onsite

About The Position

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
In assistance to the Food Service Manager, oversee the work of subordinates to meet expected outcomes efficiently while fostering a climate of cooperation and respect among coworkers
In absence of the Food Service Manager, assumes 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
Assists in the inventory record, and control; and proper maintenance of all food storage areas; comply with first-in, first-out (FIFO) practices
Assists with deliveries in timely manner, ensuring proper temp control is maintained; dating and labeling as received; proper stocking and rotation of food and disposables.
Assists in the maintenance, cleanliness and sanitization of all refrigeration/freezer units (free standing and walk-ins), and other kitchen equipment such as steam tables, beverage dispensers, cooking range and ovens, shelves/racks, work surfaces, dishes, utensils, appliances and storage areas.
Co-ordinates, instructs, and facilitates on-going coaching and training of interns interested in careers in the culinary arts.
Understand that the above description does not cover all aspects of the role and further duties can be required as needed.

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

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