Head Chef (Food and Nutrition-East Side) at GODDARD RIVERSIDE COMMUNITY CENTER

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Apr, 26

Salary

65000.0

Posted On

04 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Menu Construction, Nutrition Guidelines, Sanitation Regulations, Inventory Management, Leadership Skills, Culinary Trends, Communication Skills, Cooking for Large Groups, Food Safety, Mentoring, Problem Solving, Multi-tasking, Bilingual Skills, CPR Certification, First Aid Certification

Industry

Non-profit Organizations

Description

Job Details Job Location: Stanley M. Isaacs- Senior - New York, NY 10128 Position Type: Full-Time Salary Range: $58,500.00 - $65,000.00 Salary Job Shift: Day shift Organization Overview: The Goddard Riverside Community Center (Goddard Riverside) and the Stanley M. Isaacs Neighborhood Center (Isaacs Center) are well-established Manhattan community-based agencies that support services to approximately 30,000 New Yorkers. We are two of New York City’s leading human services organizations meeting the needs of children, youth and families, homeless individuals, and older adults through-out Manhattan and New York City. We work every day for a fair and just society where all people have the opportunity to make choices that lead to better lives for themselves and their families. The Isaacs Center focuses primarily on the needs of children and low-income families, out-of-school and out-of-work youth, and aging New Yorkers. We operate at community centers located in the neighborhoods of East Harlem and Yorkville, and seek to deliver programs that are impactful, innovative, and intergenerational. Position Summary: We are seeking an experienced and qualified Head Chef to lead and organize the kitchen’s operations. Working under the supervision of the Senior Food Service Manager, the Head Chef is responsible for the preparation and service of meals and snacks based on a pre-established menu that aligns with nutritional guidelines. In addition to culinary responsibilities, the Head Chef plays a key leadership role in maintaining a clean, safe, and efficient kitchen environment. This includes oversight of kitchen facilities, equipment, and inventory management. The Head Chef will also serve as a mentor and trainer for student interns who are exploring careers in the culinary arts, offering hands-on guidance and professional development. Schedule: 35 hours per week. Salary Range: $58,500 - $65,000 Candidates must have the required qualifications to be considered for the position. The salary offer will be based on the candidate’s number of years experience in the exact or comparable position and additional preferred qualifications will be taken into account. Roles, Responsibilities, and Essential Duties Roles, Responsibilities, and Essential 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 absence of the Food Service Manager, assumes full responsibility for ensuring cooking deadlines are met in accordance to 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; comply with first-in, first-out (FIFO) practices Assists with deliveries in 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. Co-ordinates, instructs, and facilitates on-going 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. Qualifications/Educational Requirements 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 be 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 Workplace Safety Utilize the provided personal protective equipment such as masks and gloves at all times; use provided hand sanitizer as needed Wash hands before the start of the work shift and at the end of the work shift Follow established cleaning and sanitization procedures Report immediately; personal flu-like symptoms Report immediately; personal exposure to others who have exhibited flu-like symptoms Employee Benefits: Medical/Dental/Vision Life Insurance/Commuter benefits/Employee Assistance Program (EAP)/Flexible Spending Accounts 403B Thrift Retirement Plan 12 Annual Sick Days 12 Agency Holidays 20 Days or 4 Weeks of Paid Time off and an additional week (5) days after 5 years of employment Total of more than 6 weeks (a month and half) of paid time off We are committed to building an inclusive workplace community grounded in respect for differences. We support hiring a broadly diverse team of qualified individuals who will contribute to our organizations. Goddard Riverside and Isaacs Center provide equal employment opportunities to employees and applicants for employment without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, gender identity or any other characteristic protected by federal, state, or local law. The intent of this job description is to provide a representative summary of duties and responsibilities that will be required of this position and title and shall not be construed as a declaration of the specific duties and responsibilities of any particular position. Employees may be requested to perform job-related tasks other than those specifically presented in this description. This job description does not constitute an employment agreement between the employer and employee and is subject to change by the employer. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job

Responsibilities

The Head Chef is responsible for leading kitchen operations, including meal preparation and ensuring compliance with nutritional guidelines. They also oversee kitchen cleanliness and mentor student interns in culinary arts.