Lead Cook

Required Qualifications:

·         Excellent customer service skills.

·         Current Food Protection / ServeSafe certifications.

·         Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing effective food service. 

·         Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, designing forms, and other office procedures and terminology.

·         Knowledge of relevant equipment, policies, procedures, and strategies to promote effective food service security operations for the protection of people, data, property, and SACHR.

·         Good computer skills including Excel and G-Suite.

·         Bilingual Spanish-speaking strongly preferred.

Job Duties Include (but not limited to):

·         Ensure the kitchen and food service conditions meet regulatory standards.

·         Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity.

·         Plan menus and food utilization based on anticipated number of participants, nutritional value, palatability, popularity, and costs.

·         Create specialty dishes and develop recipes to be used in common area for special occasions and holidays.

·         Investigate and resolve complaints regarding food quality, service, or accommodations.

·         Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity.

·         Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.

·         Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted.

·         Schedule staff hours and assign duties.

·         Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in kitchen and common area.

·         Coordinate assignments of cooking personnel in order to ensure economical use of food and timely preparation.

·         Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.

·         Establish standards for personnel performance and customer service.

·         Estimate food and beverage consumption in order to anticipate amounts to be purchased or requested through donations.

·         Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety.

·         Perform food preparation or service tasks such as cooking, clearing tables, and serving food and drinks as and when necessary.

·         Maintain food and equipment inventories, and keep inventory records.

·         Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining facility.

·         Order and purchase equipment and supplies.

·         Review menus and analyze recipes in order to determine labor and overhead costs.

·         Record and maintain cold and dry inventories. Inventory control management conducted via Excel. Ordering of supplies is done via online ordering, and via in-person shopping.

·         Assess staffing needs, and recruit staff in tandem with Management.

·         Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control. 

·         Monitor employee and participant activities in order to ensure harmonious interaction.

·         Establish and enforce nutritional standards for soup kitchens based on NYC Department of Health & Mental Hygiene, United Way HPNAP, Food Bank, and other regulatory standards.

·         Ensure coordination of food services for special events such as funder visits and collaborate in planning arrangements with colleague staff and others.

·         Represent SACHR at Community, Professional and/or Coalition meetings.

·         Participate in regular supervision, training, and staff meetings.

·         Perform other duties as assigned.

SACHR provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, veteran status, disability or genetics. In addition to federal law requirements, SACHR complies with applicable NYS and NYC laws governing nondiscrimination in employment. SACHR is committed to attracting, retaining and providing opportunity for a diverse and inclusive workforce.

Required Qualifications:

·         Excellent customer service skills.

·         Current Food Protection / ServeSafe certifications.

·         Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing effective food service. 

·         Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, designing forms, and other office procedures and terminology.

·         Knowledge of relevant equipment, policies, procedures, and strategies to promote effective food service security operations for the protection of people, data, property, and SACHR.

·         Good computer skills including Excel and G-Suite.

·         Bilingual Spanish-speaking strongly preferred.

Job Duties Include (but not limited to):

·         Ensure the kitchen and food service conditions meet regulatory standards.

·         Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity.

·         Plan menus and food utilization based on anticipated number of participants, nutritional value, palatability, popularity, and costs.

·         Create specialty dishes and develop recipes to be used in common area for special occasions and holidays.

·         Investigate and resolve complaints regarding food quality, service, or accommodations.

·         Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity.

·         Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.

·         Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted.

·         Schedule staff hours and assign duties.

·         Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in kitchen and common area.

·         Coordinate assignments of cooking personnel in order to ensure economical use of food and timely preparation.

·         Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.

·         Establish standards for personnel performance and customer service.

·         Estimate food and beverage consumption in order to anticipate amounts to be purchased or requested through donations.

·         Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety.

·         Perform food preparation or service tasks such as cooking, clearing tables, and serving food and drinks as and when necessary.

·         Maintain food and equipment inventories, and keep inventory records.

·         Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining facility.

·         Order and purchase equipment and supplies.

·         Review menus and analyze recipes in order to determine labor and overhead costs.

·         Record and maintain cold and dry inventories. Inventory control management conducted via Excel. Ordering of supplies is done via online ordering, and via in-person shopping.

·         Assess staffing needs, and recruit staff in tandem with Management.

·         Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control. 

·         Monitor employee and participant activities in order to ensure harmonious interaction.

·         Establish and enforce nutritional standards for soup kitchens based on NYC Department of Health & Mental Hygiene, United Way HPNAP, Food Bank, and other regulatory standards.

·         Ensure coordination of food services for special events such as funder visits and collaborate in planning arrangements with colleague staff and others.

·         Represent SACHR at Community, Professional and/or Coalition meetings.

·         Participate in regular supervision, training, and staff meetings.

·         Perform other duties as assigned.

SACHR provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, veteran status, disability or genetics. In addition to federal law requirements, SACHR complies with applicable NYS and NYC laws governing nondiscrimination in employment. SACHR is committed to attracting, retaining and providing opportunity for a diverse and inclusive workforce.