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
-
Strictly 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.