Chef

Full job description Beanstalk Academy is a leading, full-service childcare, HeadStart and early education provider. We support and accommodate our families' needs by providing a safe and nurturing childcare experience. If you want to make a difference in the lives of young eaters, we would love to hear from you!! Cook – Food Handler Looking for a Cook Food Handler to prepare delicious and nutritious meal for children at out daycare. The Cook is responsible for the preparation of nutritious and well-balanced meals and snack that meet the dietary needs of our children. The cook also assumes the responsibility for ensuring that the kitchen and eating area are maintained in accordance with New York City Department of Health Cook Food Hander Benefits: Health Insurance Responsibilities: Excellent cooking skills Experience managing a foodservice program and a kitchen, including ordering food Interest and knowledge of healthy eating Familiarity with CACFP nutrition guidelines is considered a plus. Professional approach Experience working with infants and toddlers, and children a plus Dedicated, excited and passionate about working with young children and families Qualifications: · Must hold a valid Food Handler's License. · 2 years’ experience working as a cook Job Type: Full-time Pay: $16.00 - $17.00 per hour Benefits: Paid time off Shift: 8 hour shift Weekly day range: Monday to Friday Ability to Relocate: Bronx, NY 10467: Relocate before starting work (Required) Work Location: In person

JOB DESCRIPTION Position Title: Executive Chef Reports To: Food Service Director Department: Operations Status: Exempt or Non-Exempt Revision Date: 05/01/2024 Position Summary: Reports to Food Service Director. Supervises kitchen team, menu development, places daily orders and inventory. Participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Responsible for catering and special events during busy season. Cash Handling and POS proficiency, vending experience, familiarity with Cbord system of ordering, receiving and inventory. Other tasks as needed. Key Accountabilities: · Plan, organize and supervise daily culinary operation of retail and catering services. · Plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. · Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. · Direct and coordinate the work of production and dish room staff. · Maintain proper production, safety training, and sanitation standards. · Direct and participate in the daily preparation of standard and gourmet food items. · Evaluate the quality of raw food and ensure the quality of the finished products. · Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance. · Implement culinary production for special events, monotony breakers, and catered functions. · Supervise and participate in the preparation and display of menu items for special functions. · Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff. · Control revenue and expenses to ensure financial goals. · Ensure the highest level of customer service. · Respond to inquiries and concerns from faculty, staff, and students. · Maintain client policies and procedures. · Other duties as assigned. Minimum Requirements: · Certification by a recognized culinary institution Serve Safe Certified and NYC Food Handlers required. Culinary graduate and experience is necessary. · Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production. · Must have 3- 5 years of culinary management experience. · Strong leadership, oral and written, Microsoft and computer experience. Good communication skills are required. Working Conditions: · Must be able to remain standing for most of the working hours. Chairs will not be furnished during service time. · Must be able to lift at least 35 pounds. · Must be able to perform respective tasks. · Must be able to work flexible hours and days, and nights. · May be exposed to hot, humid work areas. · May be exposed to sharp instruments and power-driven equipment. · May be exposed to caustic chemicals. The statement herein is intended to describe the general nature and level of work being performed and is subject to change at the discretion of the employer. By signing below, I agree that I have received a copy of this document.

We are looking for a skilled pizza maker to prepare high-quality pizzas according to customers’ orders. The pizza maker’s responsibilities include preparing pizza dough, cutting, grating, or slicing various ingredients, and removing pizza debris from the pizza ovens. You should also be able to maintain a clean workstation at all times. To be successful as a pizza maker, you should ensure that kitchen safety protocol is properly followed. Pizza Maker Responsibilities: Preparing pizza dough, sauces, and various toppings, such as tomatoes, peppers, mushrooms, onions, and meats. Monitoring the temperature of the pizza ovens as well as cooking times. Preparing high-quality pizzas according to company recipes. Monitoring inventory and placing orders for more supplies as needed. Cleaning workstations before pizza preparation. Ensuring that all utensils and cooking equipment are sterilized before each use. Plating or packaging pizzas accordingly. Managing all food order slips and ensuring that customers’ orders are completed in a timely manner. Disposing of expired or spoiled ingredients at the end of each shift. Pizza Maker Requirements: High school diploma or GED. A food handler’s license is preferred. Proven food preparation and food handling experience. Working knowledge of proper food handling procedures. The ability to follow standardized recipes. The ability to work in a fast-paced environment. The ability to work in a team. Excellent communication skills. Exceptional customer service skills.

Head chef Job Description a senior chef who is responsible for managing a small professional kitchen. Duties include creating menus, directing kitchen operations and the food preparation process, and checking and approving dishes before they are served to customers. Head chef duties and responsibilities Planning and designing menus Calculating costs and liaising with suppliers Directing kitchen operations and managing kitchen staff Overseeing the food preparation, cooking and cleaning processes Delegating tasks and resolving issues as they arise Ensuring compliance with hygiene and health and safety regulations Liaising with the general manager to ensure operations run smoothly Ensuring all ingredients are fresh and meet quality standards