Head Chef (Food and Nutrition West)

New York, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Exact $66,300.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee assistance program

Training and development opportunities

inclusive workplace culture

Job Description

Goddard Riverside Community Center and the Stanley M. Isaacs Neighborhood Center are two prominent community-based organizations located in Manhattan, New York City. Both centers have a deep-rooted commitment to supporting and enriching the lives of approximately 30,000 New Yorkers annually. These esteemed institutions provide a broad spectrum of human services aimed at children, youth, families, homeless individuals, and older adults, addressing critical social needs across Manhattan. The Isaacs Center primarily focuses on serving children, low-income families, out-of-school and out-of-work youth, and aging populations. Operating community centers in East Harlem and Yorkville, these organizations strive to deliver impactful, innovative, and intergenerational... Show More

Job Requirements

A high school diploma or GED
Minimum 2 years of relevant experience as a chef
Possession of a current Food Protection Certificate issued by NYC Department of Health and Mental Hygiene
Ability to lift 50 lbs or more
Ability to stand for long hours
CPR certified or willing to obtain CPR and AED/First Aid certification
Ability to work flexible hours including evenings, weekends, Thanksgiving, and Christmas
Ability to work independently and multi-task
Bilingual in English/Spanish or English/Chinese preferred
Strong communication and leadership skills
Basic computer proficiency
Willingness to follow workplace safety protocols

Job Qualifications

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 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
Bilingual, English/Spanish or English/Chinese highly preferred
Bicultural skills are desirable, but not required

Job Duties

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 the absence of the Food Service Manager, assumes full responsibility for ensuring cooking deadlines are met in accordance with 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
complies with first-in, first-out (FIFO) practices
Assists with deliveries in a 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
Coordinates, instructs, and facilitates ongoing 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

Job Location

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