Executive Chef Assistant

4 weeks ago


New York, New York, United States Northwell Health Full time
Job Summary

Promote the success of the Culinary department by fostering strong relationships with all staff members. Oversee the preparation, line service, production, and cleanliness of the kitchen and refrigerators. Provide feedback and demonstrations of all food items and plating as appropriate for each meal period. Responsible for food production sheets as dictated by active menus and the Executive Chef.

Key Responsibilities

• Possess the ability to pay attention to details, including specific ingredients and their measurement.
• Taste meals before they are served to customers to ensure that they meet the standard as directed by the Executive Chef.
• Assist management in quality control by monitoring station pars, pre-service checks, oversight of preparation production; generate and post daily food production sheets based on estimated food consumption.
• Remove unused food and wrap, date, label, and store accordingly; discard food not meeting time and temperature guidelines; comply with all applicable sanitation, safety, and fire regulations; oversee the culinary portion of the kitchen surfaces, equipment, pot room, and refrigeration/freezers to ensure sanitation is maintained.
• Inform the Executive Sous Chef of inventory overages or shortages, as needed; report any malfunctioning equipment or utensils; and resolve customer questions and/or complaints; escalate issues to the Executive Chef, as required.

Leadership and Training

Lead the activities of assigned Culinary team members by communicating and providing guidance toward achieving department objectives. Provide training and in-services regarding cooking techniques, safety and sanitation regulations, operating policies and procedures, etc. Ensure performance appraisals are completed in a timely manner.

Qualifications

Associate's Degree required, or equivalent combination of education and related experience. Current Food Service Manager Certification preferred; NYC Food Protection License required. 2-4 years of relevant experience and 0-2 years of leadership/management experience, required.

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