Assistant Food Service Manager/Cook – Valley Lodge

West Side Federation for Senior and Supportive Housing, Inc.

Valley Lodge

Job Description: Assistant Food Service Manager/Cook

Under the supervision of the building director and Food Service Manager/Head Cook, direct and oversee the preparation, serving, and clean-up of breakfast, lunch, dinner, and one refreshment break for all residents at Valley Lodge, seven days per week whenever the Food Service Manager is not on-site.  Assist the Food Service Manager/Head Cook with all duties as requested/directed.


  • 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.
    • This can include but is not limited to cleaning the kitchen equipment, including the ovens, assisting in dishwashing as needed, and other cleaning responsibilities as directed.


  • Work with the Food Service Manager/Head Cook to give suggestions to dietitian/consultant to plan nutritious and appetizing meals and prepare menus in advance according to applicable regulations and individual special diets
  • Maintain an up-to-date file of kitchen tested recipes which correlate to the planned menus
  • Meet with Food Service Manager/Head Cook on a regular basis to discuss food service
  • Follow posted menus provided by dietitian. If changes are necessary, make sure appropriate substitutions are utilized.  Discuss with dietitian and/or food service manager/head cook if there are any questions regarding appropriate substitutions.


  • Supervise ordering of all food and work with vendors and suppliers whenever the Food Service Manager/Head cook requests or is unavailable.
  • Assist the Food Service Manager/head cook in maintaining sufficient inventory of food, utensils and supplies to assure adequate stock exists for preparation of at least three days of meals at any given time.


  • Prepare and/or supervise the preparation of meals/snacks and arrange appetizing and complete presentation of standard meal portions


  • Under the direction of the Food Service Manager/Head cook, train and supervise assistant chefs, kitchen assistants, wait staff and any other occasional kitchen helpers/multi-site support staff.


  • Work as a member of a team to establish and maintain high level of care and respect for and communication with residents
  • Work cooperatively with other staff members
  • Share information about resident progress, needs, and problems with other staff
  • Attend training sessions and conferences as required for enhancement of job skills
  • Implement emergency procedures as necessary
  • Submit all required reports in a complete and timely manner
  • Assist with other duties as directed


  • Minimum of 3 years’ experience in a kitchen(s) serving 25 persons or more.
  • Up to date food handler’s certification from the City of New York.
  • Experience with supervision, food inventory, and food ordering/budgeting.
  • At least 18 years of age.
  • Must be able to lift a minimum of 25lbs and be able to stand for long periods of time.
  • Emotionally, mentally, and physically able to perform job responsibilities.
  • Able to speak, read, and write English (as required by DSS regulation 487.9.13)


Equal Employment Opportunity -EEO has been, and will continue to be, a fundamental principle at WSFSSH, where employment is based upon employees’ qualifications without discrimination on the basis of race, creed, color, national origin, religion, sex, age, disability, marital status, sexual orientation, military status, citizenship status, genetic predisposition or carrier status, or any other protected characteristic as established by law.

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