Chef

Paycom; New York (NY); On-site; USD 60,000 - 65,000; Full time

Job summary

Calhoun Community in New York, NY is seeking a Full-Time Kitchen Chef to lead breakfast service, plan menus, and supervise lunch operations for students. Responsibilities include coordinating orders, managing food costs, and teaching cooking classes.

The role requires a culinary degree, NY food handler license within one year, and strong communication skills. Candidates should have experience with high-volume cooking and be proficient with MS Office.

Qualifications

• A culinary school degree is required.
• BA or BS degree is preferred.
• Experience with high-volume cooking or in a restaurant.
• Computer proficiency required.
• Excellent communication skills required.
• Must obtain NY food handler's license within one year if not already held.

Responsibilities

• Open the kitchen early and prepare for breakfast service.
• Plan and submit a 10-day menu for approval; manage food costs.
• Prepare lunch and supervise lunch service for students.
• Rotate through kitchen areas and supervise each during rotations.
• Place orders with purveyors and compare quality and price.
• Prepare soups, entrees, vegetables, and desserts; teach cooking classes.

Skills

Excellent communication

Computer proficiency

Food Handler's License

Education

Culinary degree

BA/BS preferred

Tools

MS Office

Job description

Job Details: Job Location: New York, NY 10024, Position Type: Full Time, Education Level: 4 Year Degree, Salary Range: $60,000.00 - $65,000.00 Salary, Qualifications: Position Description

Essential Functions

One day per week, the chef arrives at work early (6:00 a.m.) to open the kitchen and begin preparations for breakfast service. The chef checks in orders that arrive between 6:00 and 7:00 a.m., receives deliveries, and verifies each delivery against the order sheets before signing his or her acceptance.

• Rotates through the basic areas of the kitchen and is responsible for each area during the rotation.
• Plans a 10-day menu for approval by the Executive Chef and submits recipes to the Executive Chef one week before the menu begins. At the end of each week, pays accumulated invoices and calculates food costs for the week.
• Manages lunch preparation during his or her menu plan.
• After 10 days of menus, rotates to serve Second Grade lunch upstairs in the classroom clusters.
• Maintains the dining area and restocks napkins, eating utensils, drinking water, apple cider, and other supplies.
• In the next rotation, prepare composed salads for the Salad Bar using leftover and in-house ingredients.
• In the next rotation, is responsible for any special events posted on the event boards in the Chef's office. Stays aware of upcoming events and makes sure the necessary foods are on hand.
• In the next rotation, serves as a "floater" to fill in and assist with any project, according to the needs of the kitchen.
• In the next rotation, places orders with purveyors. Determines which foods and ingredients are needed, seeks the best quality and best price, and maintains good relationships with purveyors. Reviews orders and prices with the Executive Chef.
• In addition to the above rotations, prepares soups, sandwiches, hot entrees, vegetables, pastas, and desserts, as well as special foods for snacks and events.
• Performs classroom food demonstrations when requested by the Executive Chef and teaches cooking classes to students.
• Thoroughly cleans all kitchen equipment, including stoves, ovens, refrigerators, shelves, and countertops.
• Keeps personal tools (knives) in good condition to work safely and efficiently.
• Works on the hot line serving lunch, maintaining an open and helpful demeanor and encouraging students to try new foods.
• Maintains a clean work area and follows all appropriate sanitation practices, including keeping foods at the proper temperatures required by the NYC Department of Health and Sanitation.
• Obtains a food handler's license within one year of beginning work, if not already held.
• Communicates about the lunch program with everyone in the Calhoun community.
• Becomes actively involved in other areas of the Calhoun Community.

Qualifications Required

• A degree from a culinary school required
• College Degree with at least a BA or BS degree preferred
• Experience with high volume cooking or in a restaurant
• Computer Proficient.
• Excellent communication skills, written and verbal
• Must have a Food Handler’s License issued by the State or City of New York. If not already held, must obtain it within one year of beginning employment.

Qualifications Desired

• Skill in cooking a specific type of ethnic cuisine
• Experience working with children

Success Factors/Job Competencies

• Able to relate well to kids in a direct and friendly manner and to be able to teach classes in cooking.
• Computer proficiency with MS Office products
• Time management – must be able to serve meals on time according to student lunch schedules.
• Excellent interpersonal and communication skills
• Strong team player
• Leadership: demonstrates ability to lead people and get results through others
• Planning: ability to think ahead and plan over a 1-2-year span
• Commitment to progressive education values

This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position. Calhoun reserves the right to modify, add, or remove duties and to assign other duties as necessary.

Physical Demands/Work Requirements

The physical demands and work environment characteristics described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical demands:

While performing the duties of this job, the employee is occasionally required to stand, walk, handle tools/controls, balance, talk or hear. Employees must occasionally lift/move up to 15 pounds. Specific vision abilities required include distance vision, color vision, and the ability to adjust focus.

Work environment:

While performing the duties of this job, the employee is expected to supervise students in the cafeteria and in the kitchen during after school cooking classes. The noise level of the work environment is usually moderate.