Manager, Chef de Cuisine - Culinary Team

📋 Description

• Support the Head Chef in daily kitchen management and operation.
• Oversee daily food production to ensure consistency and efficiency.
• Collaborate on menus featuring fresh, scratch-cooked meals for students.
• Develop seasonal side dishes and items to support nutritious meals.
• Organize production schedules based on meal counts and needs.
• Monitor food quality, freshness, and portioning throughout service.

🎯 Requirements

• Culinary degree preferred; minimum 3 years in commercial/high-volume kitchen.
• Experience as Sous Chef or in a kitchen leadership role preferred.
• Strong knowledge of scratch cooking, recipe execution, and large-scale production.
• HACCP, food safety standards knowledge; NYC Food Protection Certificate required or can be obtained
• Experience managing food ordering, inventory, costs, and kitchen ops.
• Proven ability to supervise, coach, and develop staff; strong organizational skills.

🎁 Benefits

• Medical, dental, and vision coverage.
• Generous paid time off, including school vacation weeks and extended summer break.
• Up to 12 weeks of 100% parental leave.
• Employer-paid life insurance and disability coverage.
• Professional development funds and tuition reimbursement.