"Alerted.org

Sirovich Center for Balanced Living 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.

JOB PURPOSE

Under the supervision of the Senior Director, The Kitchen Manager oversees daily tasks of the kitchen and implements collaborative practices within kitchen staff so all prepared foods meet local, state and NYC Aging requirements as per health and sanitation department standards. In addition, all food must be attractively presented with a menu that is culturally competent and nutritious. The Kitchen Manager must be able to communicate effectively and professionally with kitchen colleagues, agency colleagues, and all community members of the Sirovich Center for Balanced Living 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 recipes and NYC Aging regulations, and safe utilization of all kitchen equipment.

SCOPE OF INFLUENCE

+ Direct in-service support and training for kitchen staff at Sirovich Senior Center for Balanced Living.

+ Build relationships with internal departments and food vendors

+ Plans, prepares, cooks, and serves for the senior meal program at Sirovich.

+ Works with kitchen team to develop a friendly and welcoming environment for all staff, older adults and visitors at the Center.

+ Work with Program Directors on strategies to increase meal program growth.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

Administrative Tasks

+ The Kitchen Manager is responsible for creating, maintaining and revising innovative bi-annual menu cycle utilizing fresh produce, as much as possible, and submits food menus via NYC Aging’s Simple Servings database in a timely manner.

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

+ Maintaining required DFTA records including but not limited to monthly inventory at the beginning and end of the month to perform food cost inventory record, in service training, temperature logs to prefer for DOH inspection and DFTA nutrition assessment

+ Responsible for ensuring that items are being properly stored, freezers, refrigerators, and other storage containers are properly maintained and labeled on a weekly basis following the First-In, First-Out (FIFO) method.

Meal Preparation

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

+ 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.

+ Develop recipes and portion specifications in accordance with client requirements, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints.

Food Production

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

+ Must be able to organize and prioritize work routines and prioritize production schedules to ensure that food is prepared in a timely manner to match times set for meal service.

+ Must be able to perform multiple tasks simultaneously; must be self-organizing, able to ensure food production while assessing requirements.

+ Estimates food preparation amounts and adjusts recipes to meet projected meal requirements and reduce waste.

+ 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 & accuracy with dishwasher.

Supervisory Responsibilities

+ Must be able to train staff to function in his/ her absence.

+ Must possess the necessary interpersonal skills to be able to work harmoniously as a team with kitchen staff and other departments within the agency.

+ Memorialize kitchen procedures for all staff; conduct quarterly training and orientation.

+ 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.

+ Must possess necessary interpersonal skills to be able to work harmoniously as a team with kitchen staff and other departments within the agency.

+ Must adhere to kitchen complete uniform guidelines (utilize hairnet, gloves, appropriate shoes) and ensure kitchen staff compliance.

+ Performs other duties as assigned by the Senior Directors.

JOB REQUIREMENTS

Required Knowledge

+ Culinary Degree required

+ 5 years experience in food service

+ 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 word

+ Physical ability to lift and carry up to 50lbs

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

+ Must be competent in various ethnic cuisines.

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

+ Demonstrated ability to lead, instruct, and mentor staff and volunteers.

+ Knowledge of basic math including calculations, fractions and percentages, understand written procedures, write documents, speak publicly, understand written and oral multi step instructions, and utilize critical thinking.

+ Ability required to schedule activities, gather and organize data, work with wide diversity of people and work as part of a team with staff and volunteers.

+ Be able to work under direct supervision, within a defined budget.

+ Work within physical demands of job, including lifting, standing, manual dexterity (knife skills) and under pressure.

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

All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, gender identity, sexual orientation, national origin, age, disability, or protected veteran status. Educational Alliance takes affirmative action in support of its policy to employ and advance in employment individuals who are minorities, women, protected veterans, and individuals with disabilities.