Kitchen Manager/Lead Chef

CFH seeks an experienced Kitchen Manager and Lead Chef to manage food/dining services and prepare meals designed for facility residents.

Essential Duties and Responsibilities:

• Maintaining a regular cooking schedule to ensure high quality meals for Susan’s place residents
• Supervising all areas of the kitchen, resident food areas and food service staffing
• Maintaining the cleanliness of kitchen and resident dining areas; ensuring areas are always properly sanitized
• Oversee compliance regulations and provisions set forth by the Department of Health (DOH) and (OSHA) Food and Safety
• Manage kitchen inventory forms and Food Prep lists
• Maintains all kitchen, food prep/serving equipment and stock room inventory
• Support station rotation procedures; aiding kitchen staff in food prep and food selections
• Ensure all sections of the kitchen and resident dining areas are ready for each food service
• Create and adhere to and execute menus that meet the NYC Food Standards
• Prepares and cooks resident meals in quantities according to menu and number of persons to be served
• Conducts on-going training for all food service staff, this includes; required trainings set forth from DOH and DHS
• Collaborate with other applicable department heads, in preparation of facility events and activities; where food services are needed
• Oversees and engages in post-service cleaning, breakdown and restocking of food prep/serving equipment
• Ensure resident satisfaction through clear and open communication
• Possesses a genuine caring and compassionate attitude for our residents
• DOHMH requires shelters to have a Certified Food Handler present during all hours of a meal service operation. Responsible for scheduling compliance.

QUALIFICATIONS:

• Minimum 2-4 years’ experience change to 3-5 (we might attract a more experienced person.
• HS Diploma is a MUST. Culinary Arts or Bachelor’s Degree preferred.
• Strong knowledge of food safety and sanitation.
• Must have a Certified Food Handler certificate /ServSafe certified.

SKILLS:

• Must have prior experience preparing meals in a healthcare or residential setting
• Strong leadership and coaching skills
• Strong management skills, this includes: staff planning, decision-making, facilitating and process improvement; is available to staff; provides regular performance feedback and encourages growth
• Proactive, professional and positive verbal and written communication skills
• Exercise good judgment and role model professional behavior
• Ability to give clear, concise directions
• Readily adjusts to circumstances and manages change effectively
• Maintains professionalism in difficult situations
• Ability to implement and maintain quality and service standards to produce a consistent product
• Ability to work independently, multi-task and organize work to manage time effectively and meet deadlines
• Must be able to identify and resolve problems in a timely manner, gather and analyze information skillfully
• Delegation of work assignments. Gives authority to work independently, sets expectations and monitors delegated activities.