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Culinary Lead

2 months ago

New York, New York, United States Pier Sixty Full time

Position Overview: The Culinary Lead is accountable for overseeing food preparation and ensuring the highest standards of quality control for all culinary offerings, including meats, seafood, poultry, sauces, stocks, and appetizers across various kitchen stations.

Key Responsibilities:

  • Prepare all menu items according to established recipes to guarantee product consistency for guests.
  • Conduct visual inspections to select only the finest ingredients for meal preparation.
  • Monitor proper food storage practices, ensuring the freshness and quality of all ingredients.
  • Maintain cleanliness and organization in all refrigeration and storage areas, adhering to health regulations.
  • Utilize mathematical skills to accurately follow recipes and measurements.
  • Train new kitchen staff to meet the established culinary standards.
  • Lead kitchen stations and coordinate meal courses during events and food production.
  • Direct the culinary team in the absence of a Crew Leader as necessary.
  • Oversee end-of-shift cleaning and breakdown procedures.
  • Ensure the kitchen area remains clean and orderly at all times.
  • Assist colleagues with tasks as needed to promote teamwork.
  • Complete all assigned side work and general cleaning duties.
  • Maintain an organized and tidy work environment.
  • Participate in all scheduled meetings and training sessions.
  • Fulfill all reasonable requests from management.

Qualifications and Skills:

  • Combination of education, training, or experience that provides the necessary knowledge and skills.
  • High school diploma is required.
  • Culinary or apprenticeship program completion is preferred.
  • Three to five years of cooking experience is essential.
  • Prior experience in catering is advantageous.
  • Ability to obtain any required licenses or certifications.
  • Strong understanding of various cooking methods including broiling, sautéing, frying, roasting, and steaming.
  • Knowledge of sanitation standards and kitchen equipment operation.
  • Basic math skills for recipe comprehension and portion control.
  • Proficient in reading and writing in English for recipe understanding and team communication.
  • Ability to work effectively under pressure while maintaining a positive demeanor and delivering excellent customer service.
  • Flexibility to work varied schedules based on business needs.
  • Capability to work independently or collaboratively within a team.
  • Effective communication skills with team members, management, clients, and vendors.
  • Ability to obtain Food Service Sanitation certificates.

Physical Requirements:

  • Ability to perform essential job functions while meeting productivity standards.
  • Regular and punctual attendance is required.
  • Capability to work in confined spaces and extreme temperatures.
  • Must be able to lift, carry, push, and pull up to 50 lbs.
  • Ability to communicate clearly and effectively.
  • Consistent ability to stand, bend, and stoop.
  • Manual dexterity to operate kitchen equipment safely.