Chef

Chef Position at The Calhoun School

Chefs are responsible for preparing and serving breakfast and lunch daily. They are also responsible for preparing food for catered events, teaching cooking classes, working in the Green Roof Garden, and cleaning kitchen equipment. Chefs must rotate through all the basic areas of the kitchen to become fully trained in every function, including ordering, paying bills, and calculating food costs. Chefs must also be flexible enough to perform any other necessary tasks, even if they are not specifically mentioned in this job description. Chefs must communicate with the Executive Chef about any issues, problems, or other developments in the kitchen and keep the Executive Chef informed of all kitchen activity.

Essential Functions

One day per week, the chef arrives at work early (6:00 a.m.) to open the kitchen and begin preparations for breakfast service. The chef checks in orders that arrive between 6:00 and 7:00 a.m., receives deliveries, and verifies each delivery against the order sheets before signing his or her acceptance. Rotates through the basic areas of the kitchen and is responsible for each area during the rotation. Plans a 10-day menu for approval by the Executive Chef and submits recipes to the Executive Chef one week before the menu begins. At the end of each week, pays accumulated invoices and calculates food costs for the week. Manages lunch preparation during his or her menu plan. After 10 days of menus, rotates to serve Second Grade lunch upstairs in the classroom clusters. Maintains the dining area and restocks napkins, eating utensils, drinking water, apple cider, and other supplies. In the next rotation, prepare composed salads for the Salad Bar using leftover and in-house ingredients. In the next rotation, is responsible for any special events posted on the event boards in the Chef's office. Stays aware of upcoming events and makes sure the necessary foods are on hand. In the next rotation, serves as a "floater" to fill in and assist with any project, according to the needs of the kitchen. In the next rotation, places orders with purveyors. Determines which foods and ingredients are needed, seeks the best quality and best price, and maintains good relationships with purveyors. Reviews orders and prices with the Executive Chef. In addition to the above rotations, prepares soups, sandwiches, hot entrees, vegetables, pastas, and desserts, as well as special foods for snacks and events. Performs classroom food demonstrations when requested by the Executive Chef and teaches cooking classes to students. Thoroughly cleans all kitchen equipment, including stoves, ovens, refrigerators, shelves, and countertops. Keeps personal tools (knives) in good condition to work safely and efficiently. Works on the hot line serving lunch, maintaining an open and helpful demeanor and encouraging students to try new foods. Maintains a clean work area and follows all appropriate sanitation practices, including keeping foods at the proper temperatures required by the NYC Department of Health and Sanitation. Obtains a food handler's license within one year of beginning work, if not already held. Communicates about the lunch program with everyone in the Calhoun community. Becomes actively involved in other areas of the Calhoun Community.

Qualifications Required

A degree from a culinary school required. College Degree with at least a BA or BS degree preferred. Experience with high volume cooking or in a restaurant. Computer Proficient. Excellent communication skills, written and verbal. Must have a Food Handler's License issued by the State or City of New York. If not already held, must obtain it within one year of beginning employment.

Qualifications Desired

Skill in cooking a specific type of ethnic cuisine. Experience working with children. Able to relate well to kids in a direct and friendly manner and to be able to teach classes in cooking. Computer proficiency with MS Office products. Time management must be able to serve meals on time according to student lunch schedules. Excellent interpersonal and communication skills. Strong team player. Leadership: demonstrates ability to lead people and get results through others. Planning: ability to think ahead and plan over a 1-2-year span. Commitment to progressive education values.

Physical Demands/Work Requirements

The physical demands and work environment characteristics described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical demands: While performing the duties of this job, the employee is occasionally required to stand, walk, handle tools/controls, balance, talk or hear. Employees must occasionally lift/move up to 15 pounds. Specific vision abilities required include distance vision, color vision, and the ability to adjust focus. Work environment: While performing the duties of this job, the employee is expected to supervise students in the cafeteria and in the kitchen during after school cooking classes. The noise level of the work environment is usually moderate.