Kitchen Manager

Full-Time

New York, NY, US

Requisition ID: 2911

Salary Range: $64,000.00 To $66,300.00 Annually

Educational Alliance brings together and partners with diverse communities in Lower Manhattan, offering individuals and families high-quality, multi-generational programs and services that enhance their well-being and socioeconomic opportunities. We are a place where everyone is welcome and where progress is powered one relationship at a time. We are proud of our legacy as a Jewish organization, and we provide high-quality, transformational services and programs to all New Yorkers through our network of community centers on Manhattan’s Lower East Side and East Village. As we have for 135+ years, we offer best-in-class programming across multiple sites, focusing on a mix of education, health and wellness, arts and culture, and civic engagement.

The Center for Recovery and Wellness is part of Educational Alliance (EA), which brings together diverse communities in Lower Manhattan, offering individuals and families high-quality, multigenerational programs and services that enhance their well-being and socioeconomic opportunities. One of New York City’s original settlement houses, EA was founded in 1889 to offer educational, social, and cultural services to Jewish immigrants arriving to the Lower East Side. Today, EA partners with diverse communities throughout Lower Manhattan. Across our network of community centers, we empower people of all backgrounds to flourish, recognizing the intrinsic value within each individual and the importance of building community.

Under the supervision of the Chef, The Kitchen Manager oversees daily tasks of the kitchen and implements collaborative practices within kitchen staff so all prepared foods meet local, state and Department of Health requirements as per health and sanitation department standards. The Kitchen Manager must be able to communicate effectively and professionally with kitchen colleagues, agency executives, clients and all members of the CRW community. The Kitchen Manager must possess the leadership and time management skills necessary to oversee, educate, support, train and communicate clearly with kitchen personnel on daily production practices, execution of new and safe utilization of all kitchen equipment.

RESPONSIBILITIES

Administrative Tasks

• The Kitchen Manager is responsible for creating, maintaining and revising an innovative menu cycle that prioritizes nutrition as much as possible.

• Operate computer for emails, trainings, meetings and occasional presentations

• Ordering of all supplies, submitting purchase orders in Nexonia and reviewing order deliveries for quality and accuracy; includes but not limited to food items, dishes and utensils, cleaning supplies and cooking supplies.

• Providing Nutrition and food prep education as needed to encourage client wellness and preparedness

• Responsible for ensuring that items are properly stored, freezers, refrigerators, temperatures are logged and other storage containers are properly maintained and labeled.

• Oversee and implement the Career Ladders: Culinary Track, interact with vocational counselors

Meal Preparation

• Must ensure consistency of food quality and portion control to meet the needs of the client population.

• Prepare for specialty, staff and external events as needed

• The Kitchen Manager must provide supervision to all kitchen staff including cooking, preparation, portion control, sanitation and the correct use of equipment.

• Ensure proper distribution of duties among kitchen staff and ensure that staff follow the schedule of kitchen duties.

Food Production

• Must be able to deal with unexpected circumstances, equipment breakdowns, staff shortages, to find solutions so that food production is not impacted.

• Must be able to perform multiple tasks simultaneously

• The Kitchen Manger is responsible for making sure the kitchen is adequately staffed and that kitchen staff receives adequate training in necessary methods of food preparation.

Food & Safety Compliance

• Responsible for ensuring that all food is handled, prepared and served in compliance with HACCP guidelines.

• Must review all deliveries for quality and accuracy.

Supervisory Responsibilities

• Must be able to function as the lead in the absence of the Chef.

• Must possess the necessary interpersonal skills to be able to work harmoniously as a team with counselors and staff to ensure the best food plans for clients.

• Ability to follow directions, to take criticism, to get along with co-workers, and supervisors, to treat kitchen staff, clients, and volunteers with respect, dignity and courtesy, and refrain from abusive, and/or violent behavior.

• Performs other duties as assigned by the Chef, and Senior Leadership Team.

QUALIFICATIONS

• 3-5 years of experience in food service

• Bachelor’s degree in Public Health, Nutrition or related field required

• Food Protection Certificate required

• Know and understand NYC DOH food safety regulations, NYC DFTA nutrition regulations, HACCP protocols

• Skill based competencies required to perform functions of the job such as preparing and maintaining records, adherence to safety practices, planning and managing projects, operating equipment found in commercial kitchen and use of pertinent software applications

• Proficient in outlook and Microsoft Word and PowerPoint

• Excellent interpersonal and communication skills including ability to work with a diverse staff.

• Understand, implement, and train staff on Food Sanitation protocols

• Work within physical demands of job, including lifting, standing, manual dexterity (knife skills) and under pressure. Physical ability to lift and carry up to 50lbs

Limitations and Disclaimer

The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position.

EEO Info

Educational Alliance is an equal opportunity employer and does not discriminate in hiring or employment on the basis of race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, marital status, disability status, veteran status, or any other characteristic protected by applicable federal, state, or local law.