Chef – Manny Cantor Center

Posted by: Educational Alliance

New York, NY, US

Educational Alliance is a non-profit organization, founded in 1889, that changes lives. We serve people of diverse ethnic, religious and socio-economic backgrounds who live, work and learn in our neighborhoods. We strive to nourish the total person, strengthen family connections and build inclusive communities.


Oversee all kitchen staff and volunteers and ensure kitchen compliance


  • Responsible for daily operations of kosher kitchen
  • Must possess the management skills necessary to supervise and train kitchen staff
  • Maintain control of the kitchen so that all food meets state and local requirements
  • Plan, prepare, cook, and serve for senior and preschool meals at MCC
  • Present food that is attractive and meets DOH nutrition standards
  • Skilled in a variety of different cuisines especially Asian
  • Possess time management skills so that food is delivered at appointed times


  • Provide supervision to and training of kitchen staff including but not limited to cooking, preparation, portion control, sanitation and the correct use of equipment
  • Preparing purchase orders 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
  • Maintain required DFTA and CACFP records including but not limited to daily food used logs, temperature logs, and food cost inventory records
  • Collaborate with Program Director in creating, maintaining quarterly cycle menu utilizing fresh produce as much as possible with emphasis on Asian cuisine
  • Ensure kitchen is adequately staffed and that kitchen staff receives adequate training in necessary methods of food preparation and sanitation
  • Supervise staff to maintain kosher food production standards
  • Ensure proper distribution of duties among kitchen staff and prioritize production so food is prepared in a timely manner to match scheduled times for meal service
  • Maintain a clean and sanitary kitchen following federal, state and local laws and regulations
  • Must wear complete uniform and hairnet and ensure kitchen staff compliance with regulations as well
  • 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 served
  • Must ensure consistency of food quality and portion control to meet the needs of the client population
  • Estimates food preparation amounts and adjusts recipes to meet projected meal requirement and reduce waste
  • Oversee and ensure all food is handled, prepared and serviced in compliance with HACCP and DFTA and CACFP guidelines
  • 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 perform multiple tasks simultaneously; must be self-organizing, able to ensure food production while assessing requirement compliance
  • Must be able to train staff to function in his/her absence
  • Must possess necessary interpersonal skills to be able to work harmoniously as a team with kitchen staff and other departments within the agency
  • Assist the Program Director with overall management of kitchen, including long range planning, DFTA and CACFP nutrition assessment preparations, and coordination of projects with other departments
  • Must assist in the cooking and preparation process in the case of short staff
  • Perform other duties as assigned by supervisor


Required Knowledge

  • Culinary Degree /or 5 year experience as kitchen supervisor
  • Demonstrated ability to supervise, lead, instruct and mentor staff and volunteers
  • Food Protection Certificate required
  • Must be competent in Asian cooking
  • Know and understand NYC DOH food safety regulations and HACCP protocols
  • Ability to schedule activities, gather and organize data, work with wide diversity of people and work as part of a team with staff, other departments and volunteers
  • 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
  • Able to work under direct supervision within a defined budget
  • Physical ability to lift and carry up to 50lbs

Role Key Competencies

  • Flexibility
  • Team-player
  • Supervisory skills
  • Interpersonal skills
  • Communication skills
  • Work with wide diversity of people

EEO Info
All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, 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.

Via:: Idealist