Cook

The Role

This is a Chef Manager position with Elior Independent School Dining, based in Queens, NY. You're stepping into a full time, onsite role where you'll oversee the cooking and preparation of all food items ; both for daily service and catered events. It's a front line leadership spot in culinary and service excellence. You'll mentor team members, supervise the kitchen, handle administrative tasks, and act as the liaison to the school community. An ideal candidate embraces farm to table food, genuine hospitality, and knows how to build the structure needed for a first class foodservice program.

What You'll Do

• Coordinate menu planning, quantities, and prep lists with the Sous or Jr. Sous Chef.
• Place orders, reconcile invoices, take weekly physical inventory, and manage budgeted food and labor costs.
• Plan, organize, and lead food production, service, pack outs, and deliveries. Make sure everything runs efficiently.
• Ensure Galley recipes are communicated to and followed by the kitchen team.
• Follow DOH food and allergen safety guidelines for preparing, storing, serving, and packaging all food.
• Manage dietary needs and allergen restrictions to keep diners safe.
• Keep CTY signage and presentation standards in place and maintained.
• Train the kitchen team on food safety, allergen safety, workplace safety, and CTY standards.
• Oversee team member uniforms, presentation standards, and health and safety protocols.
• Manage daily and weekly time and attendance for team members.
• Handle the weekly UltiPro payroll process.
• Manage performance documentation and evaluations for team members.
• Prepare and execute catering and events.
• Make sure all facilities, storage areas, prep areas, and equipment are cleaned and maintained per DOH and CTY standards.
• Communicate any needed equipment or refrigeration repairs to the right people and follow up.
• Talk frequently with key contacts in the school community ; administrators, faculty, and parents.
• If applicable, manage pre orders and talk with families, handle the POS system, cashiers, and transactions, plus manage daily sales reports, reconciliation, and cash flow.

What We're Looking For

• A degree in Culinary Arts, Hospitality Management, or equivalent experience ; preferred but not required.
• At least 3 5 years of progressive culinary management experience.
• Strong leadership and coaching skills, with the ability to train others.
• NYC Food Handler's certification, Serv Safe certification, and Allertrain certification.
• You think strategically, communicate effectively, and have business acumen.
• You're thorough, proactive, and positive. You interact professionally with a diverse group ; associates, peers, managers, suppliers, clients, and customers.
• You can identify areas for improvement and put solutions in place.

Supervisory Responsibility

You'll directly supervise kitchen and service team members.

Work Environment & Physical Demands

The kitchen can be loud and busy. You'll deal with hot surfaces, hot liquids, sharp knives, and slippery floors. You need to be able to lift, move, or transport up to 50 pounds.

Schedule

This position may require long hours and weekend work.

Compensation

Up to $95,000 per year, based on experience.

Benefits

• Medical coverage (for full time employees)
• Dental and vision insurance
• Voluntary UNUM offering for accident, critical illness, and hospital indemnity
• Discount program
• Commuter benefits for parking and transit
• Employee Assistance Program (EAP)
• 401k retirement plan
• Sick time
• Holiday pay ; 9 paid holidays
• Tuition reimbursement (for full time employees)
• Paid time off

How to Apply

Click the apply button to submit your application. Make sure you're eligible to work in the United States for any employer.

Disclaimer

This job description isn't a complete list of every activity, duty, or responsibility. Duties, responsibilities, and activities may change at any time with or without notice.