Chef - RWA Porter

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Are you ready to embark on a new career endeavor?

Join The Doe Fund on our mission to break the cycles of homelessness, addiction, and recidivism. Our flagship Ready, Willing & Able (RWA) program provides paid transitional work experience, transitional housing, advanced occupational training, and comprehensive supportive services to individuals experiencing homelessness. The Doe Fund is also one of New York City’s largest nonprofit developers of permanent affordable and supportive housing, with more than 1,900 units in operation or pre-development. The Doe Fund has an annual operating budget of $73 million and a full-time staff of nearly 500, a significant portion of whom are graduates of our programs.

The Chef is responsible for providing support to the Food Service Director and in the kitchen with junior staff and the culinary trainees participating in the culinary training program.

We offer a competitive salary with comprehensive benefits including medical and dental coverage, paid participation in a retirement plan, sick and vacation leave, discount gym memberships, paid holidays, and more.

Food Services Department Responsibilities

• Overseeing the operation of the kitchen, which includes:

  • Inventory

  • Food prep

  • Purchasing

  • Repairs

  • Supervision

  • Menu creation

  • Administrative duties

• Maintaining compliance with DHS (Department of Homeless Services) and DOH (Department of Health) sood Standards.

• Collect and sign off on time sheets for their staff. 

  • Monitoring over time  

  • Send to food service manager for final approval 

• Reach out to the Food Services Director to discuss any HR issues then as a Food Service team representative with the Human Resources Department

• Maintain facility budget compliance

• Attend all meetings as required

• Produce all reports as necessary

Supervise staff and trainees  

Teaching/Managing

• Coaches and guides departmental staff and trainees by enhancing their culinary skills.

• Manages staff time off making sure the kitchen is properly staffed

  • Make sure the kitchen is following proper protocol when dealing with the internal Work-to-Pay system and

  • Manages time off for trainees 

• Meet with facility Food Services staff once a month to address:

• Any issues:

  • Staff

  • Trainee

  • Operational

  • Improvements

• Create an environment where both staff and trainees feel they are always learning 

• Make sure techniques taught in class are being used in facility kitchens 

• Stay engaged with trainees as they go through the food service road map making sure they are attending classes 

• Scheduling - Payroll

• Inspect facilities and equipment for regulatory compliance. DOHA, QA inspection once a month 

• Record production and operational data on specified forms.

• Monitoring that sanitation practices are followed.

• Ensure all food and equipment are purchased properly for both internal and external events 

Kitchen Duties

• Coordinating tasks for cook, prep, and porter positions.

• Prepare and cook food for special guests and functions

• Ensure all events at their facility are prepared to the highest standards

• Make sure to follow the policy of prepping day in advance  

• Asst Food Service Director with both internal and external catering events 

• Attend calendar meetings each week for the upcoming week with both the Director and Food Service Manager    

Qualifications:

• Excellent reading, writing, and math skills are necessary, at least an HSE/HSD

• 2 years of training experience preferred

• Food Handlers and/or ServSafe 

• Culinary training or at least 5 years working experience, restaurant preferred

• 3 years experience supervising staff 

• Excellent culinary skills, some catering experience preferred

• 3 years experience with high volume production & large batch cooking

• Ability to oversee trainees of the culinary program through the on-the-job component of the culinary program

• Utilization of knife cuts in a fast, efficient, and safe manner

• Excellent verbal skills

• Excellent multi-tasking skills

• Computer savvy

• Maintain proper and adequate set-up of the kitchen/station daily. This includes: requisitioning and stocking all required food, paper products, and condiments.

• Knowledge of safety and sanitation in the workplace

• Flexibility in schedule with the ability to work early mornings, weekends, and evenings

• Flexible ability to work at different locations with a diverse staff 

Interested?

Submit your application for review.

Before you go, we want to assure you that we are committed to building a diverse and inclusive workplace reflective of individuals who share our mission and who want to join us in working on the cutting-edge of important social issues.

We are an equal opportunity employer and we highly encourage applications from candidates regardless of race, color, citizenship, religion, national origin, sex, sexual orientation, gender identity or expression, age, disability, veteran or reservist status, or any other category protected by federal, state, or local law.