Are you a business? Hire events manager candidates in New York, NY
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.
JOB DESCRIPTION: POSITION: PRE-SCHOOL GROUP TEACHER (Certified) POSITION: SALARY REPORTS TO: Sr. Education Director POSITION SUMMARY The Pre-School Group Teacher at Hostos Children’s Center, Inc. implements instructional activities to prepare children for school readiness. The Pre-School Group Teacher chiefly creates the learning environment inside of their classroom and implements a developmentally appropriate curriculum in his/her classroom. The Pre-School Group Teacher delivers instruction, provides childcare support to aid in the holistic oversight and development of children. The Pre-School Group Teacher will design a learning environment in their pre-school classroom in concert with classroom teaching team. RESPONSIBILITIES: Collaborates with teaching team and assigned assistant teacher (s) to ensure the classroom environment meets ECERS standards. Team teaches and cross collaborates with other teachers and staff. Creates policies in their classroom/learning spaces which creates the learning environment, encompassing classroom management, and arranging for needed resources to produce desired learning outcomes. Produces developmentally appropriate lesson plans utilizing the Creative Curriculum. Completes ongoing assessment of children through TSG and ASQ assessment tools. Showcases children’s work and progress in displays and individualized portfolios. Actively maintains children’s records including attendance, health logs and incident reports, documentation of daily activities, skill development and anecdotal notes. Communicates with parents/guardians the progress of their child’s development. Actively supervises children during program activities which include, but is not limited to field trips, breakfast, lunch, nap, snack, indoor and outdoor events. Reports to supervisor any signs or symptoms of suspected child abuse and/or neglect, injuries, or illness. Completes daily heath/wellness checks of children at arrival and dismissal and completes required screenings form. 3/21/2023 Adheres to safety and evacuation plans to escort children to safety in the case of drills and emergency situations. Participates in Hostos Children’s Center parent outreach initiatives. REQUIREMENTS Must be NYS certified in B-2 or N-6. Complies with all DOHMH requirements and other agency requirements necessary for the operation of the Center. Attends and participates in staff meetings and in-service trainings, conferences, courses, and other aspects of professional growth. Must be comfortable with learning new software, utilizing email, and other technology, as necessary.