Head Chef (Food and Nutrition-East Side)

Organization Overview: The Goddard Riverside Community Center (Goddard Riverside) and the Stanley M. Isaacs Neighborhood Center (Isaacs Center) are well-established Manhattan community-based agencies that support services to approximately 30,000 New Yorkers. We are two of New York City’s leading human services organizations meeting the needs of children, youth and families, homeless individuals, and older adults through-out Manhattan and New York City. We work every day for a fair and just society where all people have the opportunity to make choices that lead to better lives for themselves and their families. The Isaacs Center focuses primarily on the needs of children and low-income families, out-of-school and out-of-work youth, and aging New Yorkers. We operate at community centers located in the neighborhoods of East Harlem and Yorkville, and seek to deliver programs that are impactful, innovative, and intergenerational.

Position Summary: We are seeking an experienced and qualified Head Chef to lead and organize the kitchen’s operations. Working under the supervision of the Senior Food Service Manager, the Head Chef is responsible for the preparation and service of meals and snacks based on a pre-established menu that aligns with nutritional guidelines. In addition to culinary responsibilities, the Head Chef plays a key leadership role in maintaining a clean, safe, and efficient kitchen environment. This includes oversight of kitchen facilities, equipment, and inventory management. The Head Chef will also serve as a mentor and trainer for student interns who are exploring careers in the culinary arts, offering hands-on guidance and professional development.

Schedule: 35 hours per week.

Salary Range: $58,500 - $65,000

Candidates must have the required qualifications to be considered for the position. The salary offer will be based on the candidate’s number of years experience in the exact or comparable position and additional preferred qualifications will be taken into account.

Roles, Responsibilities, and Essential Duties 

• 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 
• In assistance to the Food Service Manager, oversee the work of subordinates to meet expected outcomes efficiently while fostering a climate of cooperation and respect among coworkers 
• In absence of the Food Service Manager, assumes 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 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. 
• Co-ordinates, instructs, and facilitates on-going coaching and training of interns interested in careers in the culinary arts. 
• Understand t