Lead Chef

Title: Lead Chef
Temp: 3-6 months assignment
Location: 101 Page St, New Bedford, MA 02740
Hours: M-F 7:30am – 4:30pm
Pay: $24 – $28, depending on experience

Job Summary:
Coordinates activity of daily Culinary Team to ensure that all the food for Retail is properly produced following all production plans, recipes and HACCP procedures. Ensures all leftovers are handled according to procedures. Ensure all staff comply with use of proper hand washing, clean uniforms, calibrated pocket thermometers, hair restraints and food handler gloves. Maintain proper temperature of all food at all times, per HACCP guidelines. Prepare and assemble all special function request as assigned. 

Job Description: 

• Provide functional and technical supervision as assigned department personnel
• Prepare food for cafeteria following strict recipes
• Monitor recipes and raw/cooked product for quality, temperature, and flavor.
  • Identify deviations
• Check all products (cold/hot) prepared by staff, prior to service
• Follow portion guidelines and review with trayline servers as needed
• Accurately extend recipes to ensure proper yields and maintain meal costs
• Ensure all Culinary Team Staff use production system tools to efficiently work between storage areas and refrigerators by planning ahead
• Return raw and finished food products to appropriate stage area in a timely manner and affix legible date or sticker to all products
• Handle leftover food products following HACCP guidelines
• Keep product records up-to-date and report and problems to the Manager
• Ensure that the amount of food defrosting at any time does not exceed a 5-day usage
• Ensure that all work stations, coolers/freezers are continuously maintained for cleanliness/organization
• Avoid Foodborne Illness by ensuring to all HACCP policies including use of proper hand washing, clean uniforms, calibrated pocket thermometers. hair restraints, and good handler gloves
• Ensures all Culinary Staff maintains proper temperature of food at all times, per HACCP guidelines
• Immediately address any food product returned from cafeteria trayline for sub-standard temperature
• Practice and enforce policy of clean as you go
• Ensure that end-of-shift clean-up is completed and that all the posted checklist is completed/initialed
• Anticipate shortages and run-outs, preparing items, as needed
• Calmly navigate kitchen environment
  • Ex. exposure to heat, humidity, cold, and other variety of temperatures

Requirements:

• Serv Safe Certification required
  • MA Allergen Awareness Certification required within 30 days of hire
• 2-3 years of experience
• High School Diploma/Equivalent required
• Hospital setting experience preferred, but not required
• Effective communicator
• Works well with others
• Ability to work independently/self driven/dependable 

#zip