Head Cook

HANAC, Inc.•New York, NY

75d•Onsite

About The Position

The HANAC Angelo Petromelis Senior Center, a leading Community-Based organization in the College Point area of Queens, is seeking a Head Cook. The successful candidate will perform their responsibilities under the Program Director, which will include the overall operations of the kitchen including preparing, cooking, and serving meals to senior participants, and staff as required.

Requirements

Possession of a valid Food Protection Certificate as issued by the NYC Department of Health and Mental Hygiene.
High school graduate, or Equivalent Life Experience
At least 2 years of experience in group meal preparation, preferably in a community center setting
Knowledge of Microsoft Office, Excel, and Outlook
CPR certified and AED/First Aid Certified or be willing to attend both trainings.
Ability to multi-task and work independently with minimal supervision.
Ability to read, write or speak English
Covid-19 Vaccination (required)
Kitchen environment and Office Setting Ability to remain on feet for extended periods of time
Physical ability to lift and carry heavy items
Knowledge of techniques and methods of quantity food preparation and storage
Knowledge of nutritional values in food preparation
Skill to estimate food quantities required for menus
Skill to plan the preparation of meals for serving at specified meal times
Skill to prepare large quantity meals with a minimum of waste
Knowledge of and ability to train others in sanitary methods of food handling, food preparation, and cooking techniques
Skill to monitor inventory levels
Dependable, Reliable and On-time
Knowledge of mathematics and computer skills
Excellent interpersonal skills in order to establish and maintain cooperative working relationships with a wide variety of individuals internally and externally
Ability to multitask
Willing to attend training and apply for all necessary certifications

Nice To Haves

Experience working with Senior Citizens preferred.
In-depth knowledge of various cooking techniques
Working knowledge of food safety and hygiene protocols
Strong team spirit
Attention to detail

Responsibilities

Prepares monthly menu, with knowledge of Simple Servings Online Program and DFTA Standards requirements, following recommendations from client surveys and nutrition committee input.
Provide approximately 100-150 meals for lunch, and 30-50 meals for breakfast.
Ensure meals are prepared fresh daily and maintains high-quality standards and adjusts recipes to meet projected meal requirement and reduce waste
Completes food orders, receives incoming food/kitchen deliveries as needed; is responsible for maintaining invoice records, and completing purchase requests.
Maintains, monitors, and reviews inventory of food, kitchen supplies, and equipment.
Assists in the maintenance, cleanliness, and sanitization of refrigeration/freezer units, steam tables, beverage dispensers, dining room tables, cupboards, shelves/racks, work surfaces, cooking equipment, dishes, utensils, appliances, and storage areas.
Arranges and directs the appropriate storage and safety standards of food and supplies.
Produces detailed reports including but not limited to daily meal cost, daily food used logs, daily food temperature logs, self-inspection logs, and food/supply inventory reports per DFTA standards.
Supervises and assists Assistant Cook and other kitchen staff as well as oversight of any kitchen volunteers/food handlers in meal preparation, service, and clean-up in line with DOHMH and DFTA standards and regulations.
Conducts training to Assistant Cook, Interns, and Volunteers/Food Handlers, as per DFTA and DOHMH standards
Maintains a clean and sanitary kitchen following adherence to DOHMH and DFTA standards and regulations
Responsible for addressing any concerns or issues related to kitchen staff, supplies, and equipment
Prepares food for special events
Attends DFTA training and other related meetings/training as requested
Perform other required tasks.