Head Cook

Our mission is to create and sustain a strong, effective community that acknowledges and responds to the potential, achievements and interdependence of its diverse members. Rooted in and primarily focused on the Chelsea neighborhood, we seek to empower all individuals and families to achieve their highest potential, while maintaining a priority on those in economic need. Joining our Adult Services Program, the Head Cook is responsible for cooking and service for congregate meals (on and off-site), new initiatives and special food requests for participant activities, the administration and management of food services, including food inventory, menu planning, food preparation. Schedule work, supervise and evaluate the kitchen staff (employees; interns; volunteers). Maintain sanitary and food-storage standards and recordkeeping in compliance with regulating agencies' guidelines. QUALIFICATIONS: Must have a valid food handler's certificate and three years' experience as a supervising cook. Bilingual Spanish preferred; and be computer literate, including proficiency in all Microsoft software. RESPONSIBILITIES: Prepare, cook and control portioning and serving of food Oversee daily congregate meal service and preparation of special food requests for programming Plan and schedule work of kitchen staff Maintain sanitary standards for food services areas, including kitchen and dining room and refrigerators/freezer Supervise safe handling and proper temperature control of both food supplies and prepared foods Supervise cleaning of food prep areas, utensils and equipment after service is completed Supervise, train and evaluate kitchen staff, including employees, interns and volunteers Participate with Cook/Supervisor in hiring and separation of kitchen staff Prepare and submit quarterly menu plans Purchase and safeguard food, supplies, and kitchen equipment in consultation with the Food Operations Manager Supervise receiving, weighing and storage of food Maintain food cost control through careful purchasing, record keeping and inventory control in consultation with the Food Operations Manager Keep up-to-date daily and monthly food cost records, both manually and on computer Record daily food costs and food/equipment temperature Complete physical monthly inventory and meal cost form by the 10th of the month and keep on file Review and approve meal service staff's time sheet preparation Participate in the Menu/Nutrition Committees as required Conduct 2-6 Meal Satisfaction Surveys Solicit ideas from participants and staff in developing the program's community building efforts/activities Act as liaison with local culinary schools, providing guidance and training interns Be available for work on either Thanksgiving Day or Christmas Day, to be decided in consultation with the Director, as well as other holidays and during special events, as necessary Perform other duties as assigned As a NYC contracted agency all positions at Hudson Guild fall under the NYC vaccine mandate. All employees, consultants, volunteers and interns must show proof of vaccination upon hire. Hudson Guild is an Equal Opportunity Employer.