Job Description
📋 Description Support the Head Chef in daily kitchen management. Oversee daily food production per standardized recipes. Collaborate on menus featuring scratch-cooked meals for students. Develop seasonal sides to support nutritious school meals. Organize production schedules and prep plans from meal counts. Monitor food quality, portioning, and presentation. 🎯 Requirements Culinary degree from accredited school preferred. Minimum 3 years in commercial/high-volume kitchen. Sous Chef or kitchen leadership experience preferred. Strong knowledge of scratch cooking, recipes, large-scale production. HACCP, food safety, and sanitation knowledge; NYC Food Protection Cert required or obtainable. Proven ability to supervise, coach, and develop kitchen staff. 🎁 Benefits Medical, dental, and vision benefits. Generous vacation, sick and personal days, summer break. Up to 12 weeks of 100% parental leave. Life insurance and short/long-term disability. Professional development funds and tuition reimbursement.
