Chef

We are looking for a full-time prep cook to join our team. Their responsibilities will include working with vegetables, sauces, fish & meat, pasta as well as putting away deliveries and maintaining a clean work environment. Experience in food service is a needed.

Our restaurant is seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards. To ensure success in your role as a chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more. Chef Responsibilities: - Ensuring that all food is of excellent quality and served in a timely manner. - Planning the menu, keeping in mind budget, and availability of seasonal ingredients. - Overseeing all kitchen operations. - Coordinating kitchen staff, and assisting them as required. - Training staff to prepare and cook all the menu items. - Taking stock of ingredients and equipment, and placing orders to replenish stock. - Enforcing safety and sanitation standards in the kitchen. - Creating new recipes to keep the menu fresh. - Keeping up to date with industry trends. - Receiving feedback and making improvements where necessary.

Hiring experienced pizza maker minimum 3 years experience

Jamaican Paradise is seeking a passionate and talented Sous Chef to join our vibrant team at our newest location. As a key member of our kitchen staff, you will play a crucial role in ensuring the consistent delivery of exceptional Jamaican cuisine.

The Chef is responsible for the overall management of the kitchen which includes providing nutritional daily meals in an organized environment and supervision and implementation of sanitary standards, food preparation and delivery systems. Saturday- Sunday 9 AM - 5 PM Job Scope: Ensure food is ordered, received, cooked and served. Ensure that inventory is maintained. Maintain that the kitchen is always sanitary, meeting health code regulations. Ensure that client population is trained in proper sanitary procedures. Ensure that client population is trained in various food preparation responsibilities. Prepare menu in accordance with weekly cycle menu. Maintain recipe records/production records. Inspect food deliveries. Ensure that a daily closing procedure is followed. Ensure that a monthly inventory and order is sent to NYS Office of General Services. (USDA). Ensure that all documentation pertaining to the operation of the food services department is kept on file as pertaining to regulations. Ensure that all equipment is cleaned daily and is in operational condition. Make suggestions for new ideas concerning menus. Order and prepare any food items for special events, i.e. banquets, out of house trips, etc. Each role at Outreach has identified production and outcome goals. These goals may be stated as a number or as an outcome within an identified time frame. These goals are intended to provide each job holder the knowledge they need about expected performance. Accomplishments against these goals will be a discussion point in the annual evaluation. Qualifications Knowledge of state and federal health requirements as they pertain to food preparation and storage, skills to plan menus in compliance with state and federal standards. Experience in institutional food service. Safe Food Handling certification required. Position Status This is a part-time non-exempt position. Work Environment This job operates in a professional office environment and outside in the field. This role routinely uses standard office equipment such as computers, phones, photocopiers, filing cabinets and fax machines. Must be able to travel among assigned sites and locations as needed.

Make and prepare hot meals needed to work for breakfast and Lunch must have 10 years of experience

Job Duties: Responsible for successful operation of all dining services. Responsible for providing overall leadership and management of dining services operations and ensuring adequate coverage of department. Operating the department withing stipulated budget and being financially accountable for the dining services department. Conducting safety and sanitation programs, conducting inventory and rotation of products, keeping accurate records. Responsible for participating in interviewing, hiring, scheduling, in-service training, evaluating, and terminating of all Dining Services staff. Implement and monitor Pinnacle/facility Policies and Procedures. Assure that the facility follows City, State, and Federal regulations. Implement seasonal menus for Spring/Summer and Fall/Winter. Ensure that all meals are nutritious, palatable, and satisfying by overseeing the preparation and serving of all meals and snacks. Heavy focus on the “center of the plate”. Ensure staff follow menus, spreadsheets, standardized recipes, mechanically altered diets and menu preference sheets and job flows. Ensure all residents are served the diet as prescribed by MD/ Dietitian. Organize and maintain current diet order for all residents. Complete residents Nutritional History Questionnaires, Nutritional Observations, MDS supporting materials and other nutrition documents in a timely manner. Maintain necessary Food Service records. I.e.: Menus, Spreadsheets, Recipes, all Kitchen Logs, weekly operation reports, and all Food Supplier invoices. Inventory and order all food and supplies while staying within assigned budget. Perform other duties as assigned by management. Required Skills/Abilities: Prior experience in a similar role required Prior supervisory experience required Great communication and interpersonal skill are a must Ability to operate cooking and food preparation equipment. Understanding of proper food handling and sanitation procedures. Education and Experience: High School Diploma or GED required Serve Safe Certification CDM Certification or enrolled in the course Physical Requirements: Prolonged periods standing and walking. Must be able to access and navigate all areas. Must be able to lift up to 25 pounds at times. May be required work in excessive heat and cold in association with the kitchen environment.

We need a Deliman that could prepare sandwiches, experience is needed the kitchen could be busy at certain times