Lead Cook

Harlem Childrens Zone•New York, NY

About The Position

The Lead Cook is a supervisory role on the Harlem Children’s Zone Culinary Team, working alongside the Lead Server. The role involves preparing and cooking food according to recipes and production guidelines while following food safety, food handling, and sanitation procedures. The Lead Cook uses culinary knowledge and kitchen equipment, oversees or delegates kitchen responsibilities, and supports the team in delivering quality food and service. The position oversees daily menu preparation and execution, staff work plans, food quality and quantity, kitchen communication, production records, logs, food storage, and receiving deliveries. The Lead Cook may oversee or delegate kitchen responsibilities when the management team is unavailable and serves as a liaison between the culinary team and management. The schedule is Monday through Friday, 5:30 a.m. to 1:30 p.m. The stated salary range is $54,000–$56,000 per year.

Requirements

At least three years of large-volume cooking experience.
At least two years of experience managing a staff of eight or more in a food service environment.
At least three years of experience in the food service industry as a cook.
Excellent written and oral communication skills.
Ability to work in a team environment and demonstrate excellent customer service.
Ability to lead and support kitchen staff.
Ability to understand verbal and written instructions.
Attendance at a culinary training program or a degree from a Culinary Arts School.
Valid NYC DOH Food Protection Certificate.
Knowledge of and ability to manage and comply with Health Department and other governmental agency regulations.
Extensive knowledge of food preparation and production for a volume restaurant and banquet facility.
Responsibility for achieving on-site certifications provided by the employer.

Responsibilities

Follow and support kitchen standards and ensure the team can follow them.
Attend on-site and off-site training sessions.
Oversee preparation and execution of daily menus, ensuring food is produced in the desired quality and necessary quantity.
Create daily individual work plans for staff members for each shift.
Work with staff to present menu items appropriately.
Coordinate with the Lead Server to ensure staff provide excellent customer service, and provide additional training as needed.
Oversee or delegate kitchen responsibilities when the management team is unavailable.
Communicate with management to maintain expected food quality and serve as liaison between the culinary team and management.
Ensure daily communication between cooks and servers about menu changes, allergens, and ingredient changes; inform staff of issues affecting service before each meal period.
Apply knowledge of food products, identification, and acceptable food quality; use appropriate preparation methods, cooking times, and portion sizes.
Taste food to evaluate its quality and preparedness.
Ensure food is stored at appropriate temperatures and for appropriate durations, following food safety standards.
Set up and break down the kitchen.
Maintain clean, safe, and sanitary workstations, equipment, and utensils.
Maintain production records, including food usage, overages, shortages, and customer counts.
Maintain food temperature, cooling, cooler, and freezer logs.
Communicate ordering needs for upcoming production to management.
Immediately report safety hazards to management.
Receive deliveries and store all items properly.
Complete additional tasks requested by the management team and provide outstanding customer service while working effectively with coworkers, the HCZ community, and management.