Job Summary:
The Nutritions/Allergy Chef at The Pantry by Emily's Table, LLC, will play a pivotal role in the daily operations of our gourmet bodega kitchen. We aim to accommodate as many allergies as we can while maintaining the exceptional taste and quality of our menu items. This position requires a patient, understanding, accommodating, creative, organized, and experienced culinary professional dedicated to substituting ingredients for allergies and utilizing local produce and seasonal ingredients to craft innovative and delicious dishes. This Chef will be instrumental in developing and executing a menu that highlights the freshness of regional offerings, while also demonstrating expertise in accommodating various dietary restrictions and allergies. This role involves direct collaboration with the Executive Chef, leadership of kitchen staff, and a commitment to maintaining the highest standards of food quality, safety, and presentation.
Key Responsibilities:
Culinary Operations: Assist the Head Chef in planning and developing seasonal menus, specials, and catering offerings, with a strong emphasis on local produce and seasonal availability. Prepare and cook a wide range of gourmet dishes, including prepared foods, salads, sandwiches, and small plates, ensuring consistency and adherence to recipes. Oversee the preparation of all mise en place and ensure proper stock rotation to minimize waste. Maintain strict portion control and food cost management. Continuously seek new techniques and ingredients to enhance the culinary offerings. Allergy & Dietary Accommodations: Develop and implement protocols for managing food allergies and dietary restrictions (e.g., gluten-free, dairy-free, vegan, nut allergies). Train kitchen staff on proper handling procedures to prevent cross-contamination. Maintain detailed knowledge of all ingredients used and be able to clearly communicate allergy information to front-of-house staff and customers. Supervise and ensure the use of all labels and help maintain profitable pricing on all dishes sold Innovate and create delicious, allergy-friendly alternatives that do not compromise on flavor or quality. Help establish food protocols Kitchen Management & Leadership: Supervise and train kitchen staff, including line cooks and prep cooks, ensuring high standards of performance and professionalism. Assist in scheduling shifts, managing breaks, and overseeing daily tasks. Maintain a positive and productive working environment, fostering teamwork and collaboration. Conduct inventory management, including ordering, receiving, and storing ingredients. Ensure all kitchen equipment is properly maintained and in good working order. Maintain cleanliness of all team members' appearances. Daily wash of uniforms and towels. Quality Control & Sanitation: Uphold the highest standards of food safety, hygiene, and sanitation in accordance with local health regulations. Monitor food quality, presentation, and taste before service. Conduct regular inspections of the kitchen and storage areas to ensure cleanliness and organization. Collaboration & Communication: Work closely with the Head Chef to ensure smooth kitchen operations and menu execution. Communicate effectively with front-of-house staff regarding daily specials, menu changes, and allergy information. Collaborate with local farmers and purveyors to source the freshest seasonal ingredients.
Qualifications:
Proven experience as a Sous Chef or similar leadership role in a high-volume restaurant, gourmet market, or similar culinary establishment. Strong culinary skills with a passion for local, seasonal ingredients and creative food preparation. Extensive knowledge of food safety and sanitation regulations (e.g., ServSafe certification). Demonstrated expertise in accommodating various dietary restrictions and allergies. Excellent leadership, communication, and interpersonal skills. Ability to work efficiently under pressure in a fast-paced environment. Strong organizational skills and attention to detail. Flexibility to work evenings, weekends, and holidays as required. Culinary degree or equivalent professional culinary training preferred.
Physical Requirements:
Ability to stand for extended periods and lift up to 50 pounds. Manual dexterity and coordination to operate kitchen equipment. Ability to work in a hot and fast-paced kitchen environment.
Salary:
$40,000 to $60,000. Plus annual performance bonus, health care, parking space, PTO.
