Lead Chef – On Call

                                               Job Description: Lead Chef 

Under the supervision of the Director of Food Service Operations, direct and oversee the preparation, serving, and clean-up of all food services each program day.


  • Comply with all applicable state and city regulations regarding food storage, food preparation, and maintenance of kitchen, kitchen equipment, food storage room and dining room
  • Maintain up-to-date certificate of food handling from the City of New York
  • Maintain sanitary, organized conditions in all food preparation, food serving, and food storage areas


  • Follow posted menu.  If menu items are not available on-site or cannot be defrosted in time for meal, try to prepare a balanced meal consisting of a protein, starch, non-starchy vegetable and a fruit for dessert.
  • Ask for kitchen tested recipes from dietitian if not available on-site.  Recipes on-site should correlate to the planned menus for meal program.
  • Meet with supervisors and staff on a regular basis to discuss food service program.


  • Ordering of all food from vendors/suppliers if covering for an extended period of time.
  • Maintain monthly food budget given by dietitian and FSD for the meal program if covering for an extended period of time.
  • Maintain sufficient inventory of food, utensils and supplies to assure adequate stock exists for preparation during the duration of coverage.
  • Prepare and/or supervise the preparation of meals and arrange appetizing and complete presentation of standard meal portions


  • Minimum of 2 years’ experience in a kitchen(s) preparing/serving 25 persons or more.
  • Minimum of 2 years’ experience with supervision and food ordering preferred.
  • Must be able to lift 25lbs.
  • Must be able to stand for long periods of time.
  • At least 18 years of age.
  • Able to speak, read, and write English (as required by DSS
  • regulation 487.9.13)

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