Job description

HARLEM CHILDREN'S ZONE, INC.
Department: Culinary (Food Services)
Position: LEAD COOK (Kitchen Manager)
Hours: M-F 6:30 am – 2:30 PM

The Culinary Team at HCZ works to transform how the community engages with food—by improving our nutrition environment and thinking more sustainably about what we eat through hands-on nutrition education in the garden and the kitchen, in the classroom, and in the boardroom.
Transforming what we eat is crucial to HCZ’s larger missions—in the classroom, in the future, and beyond. The better we eat, the better we learn and the better we live. So, join us as we create a community of educated eaters.

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Position Summary:* The Kitchen Manager at the Harlem Children’s Zone is a supervisor role overseeing the culinary team. Responsible for overseeing daily cooking and preparation of food according to recipes and production guidelines; while adhering to food safety, food handling, and sanitation procedures. The Kitchen Manager will be responsible for oversight or delegation of responsibilities within the culinary operation.

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General Responsibilities:*

• Trains and educates new Team Members on HCZs culture, philosophies, standards, and operations.
• Creates an experience that every guest will seek to repeat.
• Manages all Team Members under their supervision, including counseling, disciplining, and scheduling.
• Responsible for placing orders pertaining to the kitchen.
• Maintains clean and safe working conditions in the kitchen.
• Controls costs by constantly training and educating Team Members.
• Attends weekly management meetings and hosts daily team meetings.
• Builds teamwork among Team Members and fellow Managers.
• Creates a fun and energetic environment.

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Core Responsibilities_*

Management:

• Trains new team members.
• Ensures team members are treated with dignity and respect.
• Sets clear performance expectations through directions and goals; actively listens to Team Members to determine needs and concerns and quickly responds.
• Provides clear feedback through effective praise, coaching, and counseling.
• Acknowledges and celebrates team and individual successes.
• Strong culinary knowledge and ability to teach including equipment usage.
• Resolves Team Member conflicts constructively and professionally.
• Works with Team Leads and Certified Trainers to ensure standards are followed.
• Ensures current training materials and programs are consistently utilized in Team Member Training.
• Resolves Team Member conflicts constructively and professionally.
• Analyzes current and future staffing needs for appropriate planning.
• Liaison between culinary team and management.
• Create daily individual work plans for staff members for each shift

• *Production:

• Ensures that all food is prepared according to the recipe and served at the proper temperature and presentation.
• Orders effectively to ensure the proper amount of quality products are available. Reduces unnecessary costs by buying a product that is not contracted.
• Always maintains NYC Health Department standards.
• Conducts quality line checks at regularly scheduled intervals.
• Organizes, trains, and manages to ensure that proper food handling and cleaning procedures are utilized.
• When necessary, handles HCZ community complaints with a sense of urgency, poise, and good judgment.
• Establishes excellent guest service and satisfaction as a priority through personal example and follow-through.
• Follows CACFP Standards and files out necessary records.
• Speaking Skills: Kitchen managers need to accurately and easily communicate standards and cooking methods to staff, give orders, and speak with customers clearly.

Professionalism and Style Expectations:
The following is expected of every Team Member at HCZ:

• Serves great food with great service and a great attitude.
• Projects and assignments are completed thoroughly, professionally and with care in a timely manner.
• Adjusts to high-pressure situations and is open to change.
• Assumes responsibility for personal growth and development.
• Always conducts themselves (acts & dresses) professionally while setting the standard for all Team Members.
• Understands and communicates the HCZ Mission and Core Values.
• Expresses ideas and conveys information clearly, effectively, and professionally.

Knowledge and Skills:
Special Skills or knowledge necessary for this position:

• Minimum of three years’ experience in large/high-volume cooking, along with two years’ experience managing a staff of 8 or more in a food service environment
• Strong communication skills verbal and written.
• Strong interpersonal skills. Able to communicate with individuals at all levels of the corporation.
• Organizational skills-Ability to be organized in a changing environment.
• Ability to maintain a calm professional demeanor during periods of uncertainty or crisis.
• Attended a Culinary training program or degree from a Culinary Arts School
• Holds a valid NYC DOH Food Protection Certificate

Essential Physical Requirements:
Daily physical requirements and/or number of pounds that may need to be lifted on the job:

• Stands for extended periods of time.
• Types of movements - reaches, bends, squats, stoops, shakes, pours, carries, pushes, and lifts.
• Ability to lift 40 pounds.
• Frequent exposure to climatic changes. (i.e., water, heat, cold, etc...)

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HCZ requires all employees to be fully vaccinated against COVID-19 as a condition of employment. Accordingly, successful candidates must be fully vaccinated against COVID-19 and submit proof of vaccination prior to commencement of employment_
We offer competitive salaries and a comprehensive benefits package. To be considered, interested applicants must submit a cover letter and resume. No telephone inquiries or recruiters, please. Replies will only be sent to qualified applicants. HCZ is an EOE.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

Job Type: Full-time

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