Description

Position

Executive Cheff

Classification

Exempt

Salary

$85,000

Reports to

Department Director of Older Adult Programs

Location

Harvest to Haven Home Delivered Meals

805 E. 139^th Street Bronx, NY 10454

JOB DESCRIPTION

Summary/ Objective

Home Delivered Meals (HDM) is a NYC contract governed by the Department for the Aging (DFTA) for eligible seniors aged 60 and older who are homebound. HDM provides meals to over 1000 clients weekly who live in Bronx community districts 1-6. Clients can choose Vegetarian, Kosher, Latin, or regular meals. In addition to HDM, East Side House Older Adult Services provides congregate meals to three NYC Department for the Aging and DYCD Neighborhood Development Area Initiative funded Older Adult Centers: Melrose Older Adults Center, Patterson Older Adult Center, and Borinquen Court Mitchel Older Adult Center

Under the supervision of the Department Director of Older Adult Programs, the Executive Chef will

be responsible for ensuring the quality of food items and the organization of kitchen activities. The Executive Chef will open start up kitchen and oversee daily operations. Chef will also create menus based on New York State Office for the Aging nutritional guidelines and manage catering orders. The Head Chef is responsible for and assisting in maintaining the kitchen and related facilities and equipment. In addition, the Executive Chef will have responsibility for oversight and training of student interns who have expressed an interest in careers in culinary arts. Their duties include hiring and training staff to cook, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu.

Duties/Responsibilities:

• Cook, control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Comply with nutrition and sanitation regulations and safety standards
• Plan orders of equipment or ingredients according to identified shortages
• Schedule equipment repairs and follow up as needed
• Provide adaptable solutions for any issues that arise
• Oversee subordinates to meet expected outcomes efficiently while fostering a climate of cooperation and respect among coworkers
• Assume full responsibility for ensuring cooking deadlines are met in accordance to pre-planned menu, daily documentation, and logs completion while maintaining task supervision of kitchen staff, volunteers, and interns
• Assists in the inventory record, and control; and proper maintenance of all food storage areas; comply with first-in, first-out (FIFO) practices
• Assists with deliveries in a timely manner, ensuring proper temp control is maintained; dating and labeling as received; proper stocking and rotation of food and disposables.
• Assists in the maintenance, cleanliness, and sanitization of all refrigeration/freezer units (free standing and walk-ins), and other kitchen equipment such as steam tables, beverage dispensers, cooking range and ovens, shelves/racks, work surfaces, dishes, utensils, appliances and storage areas.
• Coordinates, instructs, and facilitates on-going coaching and training of interns interested in careers in the culinary arts.
• Plan and executes quarterly staff in-service trainings
• Other duties as assigned

Other Duties

• Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Supervisory Responsibility

Yes

Work Environment and Schedule

This role is a full-time position expected to generally work Monday through Friday, Workdays/hours subject to change based on ESH's needs.

Travel

Minimal expected for this position outside of local travel between worksites.

Physical Demands

The physical demands described here represent those that an employee must meet to successfully perform this job's essential functions. While performing the duties of this job, the employee is regularly required to talk or hear. This role is generally a sedentary role; however, some sorting/filing is required. Requirements include the ability to lift files, open filing cabinets and bend or stand on a stool as necessary. Reasonable accommodations that allow a candidate to meet the requirements of the position will be considered.

AAP/EEO Statement

We are an Equal Opportunity Employer

ESH encourages people with disabilities, minorities, veterans, and women to apply. Applicants and employees will not be discriminated against on the basis of any legally protected category, including sexual orientation or gender identity. EEO/AA/Vet/Disability Employer.

Qualifications

Education / Experience

• High school diploma or GED, Apprenticeship, or Associates degree from an accredited culinary school 
• High End Culinary Experience Preferred
• Food Handler Certificate
• Excellent verbal communication skills.
• Bi-lingual (English/Spanish) preferred but not required.
• Commitment to mission and goals of East Side House Settlement and the work of Harvest to Haven/Home Delivered Meals
• Passion and experience inspire, lead, and innovate.
• Possession a valid Food Protection Certificate issued by the NYC Department of Health and Mental Hygiene.
• Experience as Executive Chef
• Experience in kitchen start-up
• Develop and implement kitchen flow
• Kitchen management experience
• Ability in dividing responsibilities and monitor progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Experience preparing and cooking for meals 500
• Experience in cooking to satisfy specific nutrition guidelines.
• CPR certified and AED/first Aid Certified or be willing to attend both trainings.
• Able to lift heavy objects and stand for long hours as needed.
• Ability to multi -task and work independently with minimal supervision.
• Bilingual, English/Spanish highly preferred.
• Culinary training to students, staff and volunteers
• Oversee the work of staff, students and volunteers in the kitchen
• Invite guest chef to speak to culinary students
• Ability to work some flexible hours (e.g., evenings and weekends)
• Able to work on Thanksgiving and Christmas Day and other holidays as needed
• Supervisory experience

Competencies

• Problem Solving/ Analysis
• Communication Proficiency
• Teamwork Orientation
• Decision- making
• Planning and organizing
• Flexibility