Head Chef, Commissary Kitchen (No Nights/Weekends), NYC

Red Rabbit•New York, NY

1d•$55,000 - $60,000•Onsite

About The Position

The Head Chef position is an exciting opportunity for a talented and seasoned chef looking to transition to meaningful, impactful work. The Head Chef leads the day to day operations of a 7-12 person commissary kitchen team, overseeing the preparation and production of high quality meals for hundreds of children each day. The ideal candidate has strong culinary skills, is comfortable with office-work, and enjoys interacting with customers. A strong emphasis will be placed on candidates’ ability to train and motivate their team. Must share our passion for creating equity in the school cafeteria.

Requirements

3+ years professional culinary experience in a fast paced, high volume kitchen
1+ years supervisory/management experience
Demonstrated knowledge of proper food safety and sanitation practices
Must be comfortable using software/apps/spreadsheets to track and report data
Must have excellent communication skills and be extremely well organized
Must share our passion for improving nutrition and health in schools

Nice To Haves

Bachelor degree in culinary arts a plus
Familiarity with NSLP compliance requirements a plus
Bilingual (English and Spanish) a plus

Responsibilities

Train and coach kitchen team members to enhance their skills and performance
Develop team members through ongoing mentoring and support.
Create a positive and cohesive team environment that promotes retention and high performance.
Oversee daily culinary operations to ensure consistent and high-quality food preparation.
Maintain a food-safe kitchen at all times by adhering to health and safety standards.
Perform quality control checks on all menu items to ensure consistency and integrity.
Optimize food costs through efficient inventory management and creative menu planning.
Follow production schedules to ensure timely meal preparation and service.
Track and submit consumption numbers and daily compliance reports accurately.
Manage facility maintenance projects to ensure a safe and functional kitchen environment.
Build and maintain strong relationships with the school community, including teachers, administrators, and parents.
Attend school meetings to stay informed and engaged with the school community.
Educate the school community about culinary and nutrition topics through presentations in the cafeteria.