Chef/Kitchen Manager

Position Overview Oversee, lead, administer and manage all aspects of the food service, kitchen, supervise kitchen staff, oversee menus, all related purchasing, preparation, cooking, etc.

Responsibilities

• Abide by Department of Health (DOH), and the Department for the Aging (DFTA) regulations regarding proper kitchen hygiene and maintenance.
• Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of kitchen staff.
• Lead and manage the kitchen team or other workers in the preparation, cooking, garnishing, or presentation of food.
• Supervise full-time and part-time kitchen staff and kitchen/meal service volunteers.
• Manage and oversee the schedules and work of kitchen staff and volunteers.
• Recruit, train, supervise and manage dining room volunteers.
• Oversee proper functioning and cleaning of kitchen, equipment and dining areas, and maintain and monitor all sanitation, food preparation and temperature standards.
• Plan menus for review by Center Director. Submit menus to Simple Servings.
• Coordinate with DFTA Nutritionist regarding changes in menus and adherence to nutritional requirements.
• Develop specifications for the purchase of food, equipment and supplies.
• Purchase and safeguard food, supplies and equipment; supervise receiving, weighing and storage of food.
• Maintain food cost control through careful purchasing, recordkeeping and inventory control.
• Keep up to date daily and monthly food cost records.
• Supervise safe handling and proper temperature control of prepared foods, keep appropriate records.
• Provide on the job training for kitchen personnel and volunteers.
• Maintain temperature logs.
• Coordinate all outside vendors and distributors.

Position Type / Expected Hours Of Work

• Non-exempt, 35 hours per week; up to 5 additional paid weekly hours available.
• Monday- Friday (subject to change).

Compensation

• $60,000 per year; paid hourly at $32.97 per hour.
• Generous Paid Time Off (PTO) and competitive benefits package: Health Insurance; Retirement Plan, Optional 403b Plan, Life Insurance, Flexible Spending Account, Commuter Benefit Plan, and Y Fitness Center Membership.

Requirements

• Minimum of two years’ experience in food service administration.
• High School Diploma or Equivalent
• Valid Food Protection Certificate.
• Knowledge of kosher regulations.
• Experienced in designing, planning, and implementing needs for nutrition programs.
• Proficiency in modern business communications including personal computers, electronic mail and voicemail.
• Proficiency in the safe operation of all kitchen equipment and Department of Health regulations.

Work Authorization & Clearance

• Documentation of U.S. citizenship or eligibility to work in the U.S.
• Must pass the background check and other pre-employment requirements.

This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee. Other functions and responsibilities may change or may be assigned. To perform this job successfully, an individual must be able to perform each essential function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. YM&YWHA of Washington Heights & Inwood provides equal employment opportunity to all individuals regardless of their race, color, creed, religion, gender, age, sexual orientation, national origin, disability, veteran status, or any other characteristic protected by state, federal, or local law.