Head Chef, JBJ Soul Kitchen - Red Bank
The Head Chef supervises all kitchen staff and any kitchen volunteers for any given shift. The Head Chef may also step in and may assist in running FOH operations in the event of any planned or unplanned absence of the Executive Chef.
Wage Category:salary
Job Overview
The Head Chef reports to the Executive Chef and Kitchen General Manager Director to create healthy, nutritious meals for consumption by the general public or during private events in and outside of JBJ Soul Kitchen.
The Head Chef is expected to operate in line with our workplace values of;
· Dignity – Everyone is treated the same regardless of their circumstances.
· Respect – We value what each person brings to our table.
· Accountability – Each of us are responsible for our actions.
· Sustainability – We believe in creating long term solutions that provide healthy options for our bodies and positive impacts on our environment.
· The power of WE – Working together we believe we can make a positive difference.
· All are welcome – We value diversity, equity and inclusion of all people.
Responsibilities and Duties
Daily
● In charge of daily opening and closing operations of the restaurant.
● Prep & cook all menu items for consumption daily.
● Keep kitchen volunteers and employees gainfully employed with tasks throughout the day, lead and direct volunteers and employees with tasks aiding in the preparation of meal items.
● Responsible for having all stations prepped and ready for service according to JBJ Soul Kitchen and health department guidelines.
● Maintain a sanitary, safe and organized kitchen at all times, ensuring that all food handlers are following ServeSafe protocols and guidelines. Further supervising that all food is properly heated, cooled and stored based on local, state, and federal regulations and taking corrective action as needed.
● Work with the Executive Chef to conduct lunch and dinner services or special events.
● Supervise and aid paid employees and volunteers in maintaining a clean, organized, and safe workspace, including the line, walk-in coolers, freezers, and any storage areas.
● Create “Chef Specials” to utilize produce from the garden and other miscellaneous items in a creative and appetizing manner.
● Create par sheets for daily service for all stations.
● Create comprehensive prep lists for self, and paid line cook positions nightly before leaving premises, checking the par sheet to ensure only necessary prep is made, and there is no food waste.
● Create “family meals” nightly for volunteer shifts, ensuring there is a protein, starch, salad and vegetable option for all, taking into consideration any allergies and or dietary restrictions that may be of note.
● Ensure all equipment is safely turned off, and the kitchen is clean, mopped and ready to open the next day before locking all necessary areas (coolers, staff only areas, sheds) before leaving for the evening.
● Assist in running FOH in the absence of the Executive Chef.
● Utilize Square in entering daily meals/purchases into the system as needed.
● Interact with guests and provide them with information, and or refer them to someone who may be able to give them further assistance, always keeping in mind to represent the mission and JBJ properly.
● Be completely fluent with the mission and articulate it to customers, staff, and volunteers as needed.
● Remain flexible to work special events inside and outside of normal operating hours as needed.
Weekly
● Assist and create weekly menus with the Executive Chef, utilizing the JBJ Soul Seasonings, culinary creativity and skill sets while doing so.
● Assist the Executive Chef with shopping for goods, and/or shop solo as needed, at JBJ designated purveyors, utilizing the company vehicle as much as possible for said shopping trips.
● Create and maintain an updated purveyor list for supplies, services, routine maintenance with vital information about times/dates/contact information, change information as needed to ensure all products etc. can be found at any time, by anyone.
● Take inventory of all refrigerators, walk-in cooler, freezers, and storage locations to ensure that all products are being properly rotated and utilized.
● Clean walk-ins, low boy coolers (including FOH used areas), freezers, and organize to ensure a fresh start for the next week, and lead staff and volunteers to keep said areas clean and organized.
● Aid in planning and cooking for private events that occur on Thursdays and Saturdays, and/or for off premise and catering events that may occur any day of the week.
● Create par sheets and maintain sheets throughout the week to ensure all products and prepped foods are stocked and up to said par.
Monthly
● Participate in monthly “Teams” meetings, held digitally with all of JBJ Soul Kitchen and Foundation staff.
● Plan menus with the Executive Chef, keeping in mind seasonality and availability of products.
● Help plan and execute cooking demonstrations with the Executive Chef, organized and held monthly.
● Participate in cross training with FOH, to ensure all services are smooth and to discuss issues and/or improvements moving forward.
● Meet with the Executive Chef at the beginning of each month to address any and all special events, absences, and noteworthy dates and plan accordingly for all of the above.
● “Deep Clean” the walk-in cooler and line at the end of each month, with or without the help of volunteers. If volunteers are present, aid and guide them in their respective “deep clean’ tasks.
Yearly
● Assist in ensuring JBJ Soul Kitchen is prepared for and passes health inspections with nothing short of a “satisfactory” health rating.
● Assist in meal production for “code blue” and “code red” nights, at the warming and cooling centers.
● Prepare for annual on premise events such as the “Day of Hope” walk, the “Summer BBQ series”, “180 Gala”, Thanksgiving, and other yearly holiday and special events.
● Contribute to the JBJ Soul Kitchen recipe book/index, focusing on ways to promote and use Soul Seasoning in creative ways, as well as standardizing guest favorite recipes in an easy to comprehend format for future Chefs, cooks and volunteers to look back on.
● Crosstrain at the opposite location quarterly, and work with the Executive Chef and volunteers in that location. Learn from what they are doing right, or wrong, and implement that knowledge in current location.
Qualifications
· Have a culinary degree or extensive experience in the industry.
· Worked as a sous chef for a minimum of one year.
· Have great knife skills.
· Strong verbal and written communication skills.
· Able to follow a recipe and adjust as needed.
· Have the ability to take direction but also give it.
· Work calmly and effectively under pressure.
· Elevated level of efficiency, accuracy, and responsibility.
· Motivation and fervent desire to take on new challenges and learn as much as possible.
· Excellent organizational skills, ability to handle multiple demands and adapt to changing situations.
· Alignment with core organizational values.
· Ability to work independently and as part of a team.
· Efficient problem solver.
· Understanding of sanitation rules and regulations.
· Cultural competency.
· Able to plan and organize events.
Physical Demands
· Must be able to stand 90% of the working time.
· Must be able to lift at least 35 lbs.
· Be flexible and able to work in adverse conditions such as excessive heat.
· Must be able and willing to work 12+ hours a day
· Must have reliable transportation
Mental Demands
· Must speak fluent English.
· Have basic math skills.
· Must be able to travel to other locations to shop, attend outreach events, or other meetings.
Job Type: Full-time
Pay: $55,000.00 - $60,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Shift:
Work Location: In person
