About this role
The Food Service Manager/Head Cook supervises all food preparation and service operations. Assist with the selection of cooks and kitchen assistants. Develop weekly menus and meals that are nutritionally complete and reasonably accommodate special dietary needs or restrictions. Procures food and supplies and monitors expenses. Maintain inventory of all kitchen materials and equipment and submit orders for replacement when needed. Schedule and supervise kitchen assistants and cooks. Ensure that food preparation, service and storage comply with NYSDOH regulations.
Required Qualifications:
- Must meet age requirements for the position set by the NYS Department of Health (minimum 18 years of age)
- Possess a current Suffolk County Department of Health Food Managers Certificate.
- 1-2 years previous experience with increasing responsibility in a kitchen.
- Knowledge of generally accepted nutrition guidelines.
- Able to operate commercial kitchen equipment.
- Able to lift 20-50 lbs.
- Ability to work flexible hours, which may include evenings and weekends, as appropriate
Preferred Qualifications:
- Training or education as a chef or cook.
- Experience as a camp cook.
POSITION DETAILS:
Salary: $15,000 - $22,000 per season
Schedule: EXEMPT – TEMP: June 1, 2027 – August 27, 2027
No relocation or VISA Sponsorship available