Lead Cook

Harlem Children's Zone•New York, NY

10d•$53,500 - $56,000

About The Position

The Lead Cook is a supervisory role on the Harlem Children's Zone Culinary Team. Working alongside the Lead Server, this person oversees the culinary team and helps ensure food is cooked and prepared according to recipes and production guidelines while following food safety, food handling, and sanitation procedures. The Lead Cook applies culinary and equipment knowledge and oversees or delegates responsibilities within kitchen operations. The role oversees preparation and execution of daily menus, food quality and quantity, staff work plans, kitchen standards, customer service, food safety, records, deliveries, and communication between cooks, servers, and management. The Lead Cook may oversee or delegate kitchen responsibilities when the management team is unavailable and must complete additional tasks requested by management. The schedule is Monday through Friday, 5:30 a.m. to 1:30 p.m.

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 as a cook in the food service industry.
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 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.
Ability to achieve on-site certifications provided by the employer.
Ability to stand for long periods and bend, kneel, and reach to store or retrieve supplies.
Ability to lift, carry, and push supplies and boxes weighing up to 50 pounds.

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 meets desired quality and quantity requirements.
Create individual daily work plans for staff members for each shift.
Work with staff to display menu items presentably.
Work with the Lead Server to ensure staff provide excellent customer service.
Provide additional training as needed to maintain a high level of customer service.
Oversee or delegate kitchen responsibilities when the management team is unavailable.
Communicate with management to maintain expected food quality and serve as a liaison between the culinary team and management.
Ensure daily communication between cooks and servers about menu changes and allergens.
Inform staff before each meal period of issues affecting service, including menu, allergen, or ingredient changes.
Assess food products, identify them, and determine acceptable food quality.
Apply food preparation methods, cooking times, and portion sizes so food is prepared as prescribed.
Taste food to evaluate its quality and preparedness.
Ensure food is stored at appropriate temperatures and for appropriate lengths of time, 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 logs, including food, cooling, cooler, and freezer temperatures.
Communicate with management about food products that need to be ordered for upcoming production.
Immediately report safety hazards at the location to management.
Complete additional tasks requested by the management team.
Provide outstanding customer service and work effectively with coworkers, the HCZ community, and management.
Receive deliveries and ensure proper storage of items.