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About the Role
Chefs are responsible for preparing and serving breakfast and lunch daily, preparing food for catered events, teaching cooking classes, working in the Green Roof Garden, and cleaning kitchen equipment. This role requires rotation through all basic kitchen functions, including ordering, paying bills, and calculating food costs, with flexibility for additional tasks. The chef must maintain open communication with the Executive Chef regarding kitchen operations and any issues.
Responsibilities
- Prepare and serve breakfast and lunch daily.
- Prepare food for catered events.
- Teach cooking classes.
- Work in the Green Roof Garden.
- Clean kitchen equipment.
- Rotate through all basic kitchen areas to become fully trained.
- Handle ordering and paying bills.
- Calculate food costs.
- Perform other necessary tasks as assigned.
- Communicate kitchen issues and activity to the Executive Chef.
- Arrive early one day per week to open the kitchen and begin breakfast preparations.
- Check in orders and receive deliveries.
- Verify deliveries against order sheets.
- Plan a 10-day menu for Executive Chef approval.
- Submit recipes to the Executive Chef one week before the menu begins.
- Pay accumulated invoices and calculate weekly food costs.
- Manage lunch preparation during menu plans.
- Serve Second Grade lunch upstairs in classroom clusters after 10-day menu rotations.
- Maintain the dining area and restock supplies.
- Prepare composed salads for the Salad Bar.
- Be responsible for special events.
- Serve as a "floater" to assist with kitchen needs.
- Place orders with purveyors, determining needed foods and ingredients.
- Seek the best quality and price for ingredients.
- Maintain good relationships with purveyors.
- Review orders and prices with the Executive Chef.
- Prepare soups, sandwiches, hot entrees, vegetables, pastas, and desserts.
- Prepare special foods for snacks and events.
- Perform classroom food demonstrations.
- Keep personal tools (knives) in good condition.
- Work on the hot line serving lunch.
- Maintain a clean work area and follow sanitation practices.
- Keep foods at proper temperatures.
- Communicate about the lunch program with the Calhoun community.
- Become actively involved in other areas of the Calhoun Community.
Requirements
- Must have a Food Handler’s License issued by the State or City of New York.
- If not already held, must obtain a food handler's license within one year of beginning employment.
- Employee is occasionally required to stand, walk, handle tools/controls, balance, talk or hear.
- Employees must occasionally lift/move up to 15 pounds.
- Specific vision abilities required include distance vision, color vision, and the ability to adjust focus.
- Expected to supervise students in the cafeteria and in the kitchen during after school cooking classes.
- The noise level of the work environment is usually moderate.
Skills
- Excellent communication skills, written and verbal
- Computer Proficient
- Skill in cooking a specific type of ethnic cuisine
- Experience working with children
- Computer proficiency with MS Office products
- Time management
- Excellent interpersonal and communication skills
- Strong team player
- Leadership
- Planning
- Commitment to progressive education values
Location
- New York, NY
Work Type
- Full Time
- Onsite
Experience Level
- Experience with high volume cooking or in a restaurant
Education Level
- 4 Year Degree
- Degree from a culinary school
- College Degree with at least a BA or BS degree preferred
Salary/Compensations
- $60000.00 - $65000.00
About the Company
- The Calhoun School