Chef

About the Job

For a multi-unit Higher Education account in Bronx, NY.​ This account has a full service Café, a small satellite Café, a Coffee Bar and Catering.​

The successful candidate, under the direction of the General Manager, plans and supervises all aspects of food production to ensure quality food service to customers, employees, and visitors.​ Duties include:

· Heavy food production of client meals

· High level catering functions

· Adherence to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation

· Handling, preparation and storage of perishable products

· Overseeing on-schedule meal preparation and service

· Utilization of company policies, procedures, system as well as industry standards

· Updating of dietary program according to trends and developments in dietary practices and techniques

· Development, revision and adaptation of work techniques and methods for more efficient operation of the unit and for training employees

· Daily production meetings

· Assistance in the development of the operating budget and operation within the established budget

· Preparation and service of food in accordance with national standards, administrative policies and regulatory agencies

· Accurate record-keeping and report preparation (production records, cooling logs, temperature sheets, test trays and accuracy audits)

· Participation in recipe trials and new product testing

· Review and evaluation of the work performance of dietary personnel, as well as, counsels/​disciplines staff according to established company personnel policy



Qualifications:


Degree in Culinary Arts preferred or equivalent professional experience
Demonstrated experience as a chef and has supervisory and management skills
Minimum 3 years of progressive culinary/​kitchen management experience
Certification in accordance with regulatory agencies governing the location
Knowledge of food and industry trends with a focus on quality, production, sanitation, food cost controls, and presentation
Ability to set up and distribute production sheets
Supervisory, leadership, training, management and coaching skills
Excellent communication skills, both written and verbal
Proficient computer skills
Knowledge of safe and sanitary food handling principles
Serve Safe or Department of Health certification