Food Service Manager/Head Cook

Queens County Bar Association; Town of Southold (NY); On-site; USD 40,000 - 55,000; Full time

Job summary

Une organisation à but non lucratif recherche un Food Service Manager/Head Cook pour superviser la préparation et le service de nourriture. Le candidat retenu développera des menus, gérera l'inventaire et garantira le respect des réglementations de santé. Ce poste nécessite un certificat de gestion des aliments et une expérience significative en cuisine.

Qualifications

• Doit respecter les exigences d'âge de 18 ans minimales imposées par le NYS Department of Health.
• 1-2 ans d'expérience préalable avec des responsabilités croissantes en cuisine.
• Capacité à faire fonctionner des équipements de cuisine commerciaux.

Responsibilities

• Superviser toutes les opérations de préparation et de service de nourriture.
• Développer des menus hebdomadaires et des repas adaptés aux besoins diététiques.
• Maintenir l'inventaire de tous les matériels et équipements de cuisine.

Skills

Gestion d'équipe

Connaissance des directives nutritionnelles

Capacité à soulever 20-50 lbs

Flexibilité horaire

Education

Suffolk County Department of Health Food Managers Certificate

Formation ou éducation en tant que chef ou cuisinier

Job description

The Food Service Manager/Head Cook supervises all food preparation and service operations. Assist with the selection of cooks and kitchen assistants. Develop weekly menus and meals that are nutritionally complete and reasonably accommodate special dietary needs or restrictions. Procures food and supplies and monitors expenses. Maintain inventory of all kitchen materials and equipment and submit orders for replacement when needed. Schedule and supervise kitchen assistants and cooks. Ensure that food preparation, service and storage comply with NYSDOH regulations.

Required Qualifications: Must meet age requirements for the position set by the NYS Department of Health (minimum 18 years of age) Possess a current Suffolk County Department of Health Food Managers Certificate. 1-2 years previous experience with increasing responsibility in a kitchen. Knowledge of generally accepted nutrition guidelines. Able to operate commercial kitchen equipment. Able to lift 20-50 lbs. Ability to work flexible hours, which may include evenings and weekends, as appropriate Preferred Qualifications: Training or education as a chef or cook. Experience as a camp cook.