Head Cook

The Role: 

Under the supervision of the Chef/Manager of Food Services, the Head Cook is responsible for the daily operation of the kitchen functions. The Head Cook must oversee daily tasks of the kitchen and implement collaborative practices within kitchen staff so that all prepared foods meet local, state and NYC Aging requirements as per health and sanitation department standards.  In addition, all food must be attractively presented with a menu that is culturally competent and nutritious. The Head Cook must be able to communicate effectively and professionally with kitchen colleagues, agency colleagues, and all members of the Sirovich Center for Balanced Living community. The Head Cook must possess the leadership skills necessary to oversee, educate, support, and communicate clearly with kitchen personnel on daily production practices, execution of new recipes and NYC Aging regulations, and safe utilization of all kitchen equipment.  The Head Cook must possess proficient time management skills so that all food is delivered at the appointed time and at the right temperature.  

Responsibilities:

• The Head Cook must collaborate with the Chef/Manager of Food Services to ensure that all supplies are inventoried, ordered, stocked and properly stored.  This includes food items, dishes and utensils, cleaning and cooking supplies, as well as maintaining and organize freezers, refrigerators, and other storage containers on a weekly basis following the First-In, First-Out (FIFO) method.
• The Head Cook, must collaborate with the Food Service Manager/Chef on creating, maintaining and revising the cycle menu on a monthly basis.
• The Head Cook refers to the daily menu and assigns production as needed to Assistant Cook and Kitchen Service Aide.
• The Head Cook substitutes and takes on responsibilities on behalf of the Chef / Manager of Food in their absence, and reports directly to Sirovich Center for Balanced living Senior Director of Older Adult Services. 
• Must be able to organize and prioritize work routines and prioritize production schedules to ensure that food is prepared in a timely manner to match times set for meal service.
• Must ensure consistency of food quality and portion control to meet the needs of the client population.
• Estimates food preparation amounts for the daily preparation of the older adult meal program, including but not limited to breakfast, and lunch services for up to 200 daily participants, and adjusts recipes as needed to meet projected meal requirements and reduce waste.
• The Head Cook sees that all food is handled, prepared and served in compliance with Hazard Analysis Critical Control Point (HACCP) guidelines and within the guidelines for a NYC Aging kitchen.
• The Head Cook must provide support as needed to all kitchen staff including cooking, preparation, portion control, sanitation and the correct use of equipment.
• Must be able to deal with unexpected circumstances, equipment breakdown, staff shortages, to find solutions so that food production and meal service is not impacted.
• Must be able to perform multiple tasks simultaneously; must be self organizing, able to ensure food production while assessing requirements.
• Must be able to train staff to function in their absence.
• Must possess the necessary interpersonal skills to be able to work harmoniously as a team with kitchen staff and other departments within the agency. 
• Assist the Chef/Manager of Food Services with overall management of the kitchen, including long range planning, coordination of projects with other departments, and maintaining a clean and sanitary kitchen following Department of Health (DOH) food safety requirements.
• Must assist with review all deliveries for quality & accuracy with the Chef/ Manager of Food Services and the Dishwasher.
• Must adhere to kitchen complete uniform guidelines (utilize hairnet, gloves, appropriate shoes) and ensure kitchen staff compliance.

Requirements:

• Culinary degree preferred
• 3 years’ experience in food service
• Excellent interpersonal and communication skills including ability to work with a diverse staff and volunteers.
• Must be competent in various ethnic cuisines.
• Working knowledge of nutrition and the needs of older adults / seniors.
• Food Protection Certificate
• Understand, implement, and train staff on Food Sanitation protocols
• Demonstrated ability to lead, instruct, and mentor staff and volunteers.
• Knowledge of basic math including calculations, fractions and percentages, understand written procedures, write documents, speak publically, understand written and oral multi step instructions, and utilize critical thinking.
• Skill based competencies required to perform functions of the job such as preparing and maintaining records, adherence to safety practices, planning and managing projects, operating equipment found in commercial kitchen and use of pertinent software applications.
• Ability required to schedule activities, gather and organize data, work with wide diversity of people and work as part of a team with staff and volunteers.
• Be able to work under direct supervision, within a defined budget.
• Work within physical demands of job, including lifting, standing, manual dexterity (knife skills) and under pressure.

Benefits:

• Generous PTO Policy
• Competitive Salary
• Medical & Dental Insurance
• Pension Plan
• 403b Retirement Plans
• Discount Perks for Movies, Broadway Shows, Amusement Parks.Etc
• Free Gym Membership to our Manny Cantor Center Gym & 14^TH ST Y Gym
• Discounts to programs at Educational Alliance

Limitations and Disclaimer

The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position

EEO Info

Educational Alliance is committed to workplace diversity and inclusion. We are equal opportunity employers and do not discriminate in hiring or employment on the basis of race, color, religion, national origin, gender identity and expression, marital status, sexual orientation, age, disability, veteran status, or any other characteristic protected by federal, state, or local law. Educational Alliance takes affirmative action in support of its policy to employ and advance in employment individuals who are minorities, women, protected veterans, and individuals with disabilities.

Educational Alliance is an Equal Opportunity Employer.

For further information about Educational Alliance, please visit https://edalliance.org.