Are you a culinary professional who loves to cook and create while seeking a mission-driven community and sustainable environment? TEP Charter School is looking for a talented Lead Chef to join our dedicated kitchen team, where you’ll prepare fresh, nutritious meals for over 1000 students every day. This position offers the opportunity to continue developing your craft while working a supportive Monday to Friday schedule plus benefits including paid vacation, health insurance and opportunities for professional development.

Join the team at The Equity Project (TEP) Charter School, featured in the New York Times, The Wall Street Journal and on 60 Minutes for its revolutionary teacher salaries and its outstanding results. TEP aims to achieve educational equity for students from historically underserved communities by utilizing world-class teachers. At TEP, we prioritize not only the growth of our students but also the professional development of our staff, creating a dynamic environment where operational excellence meets educational equity.

Watch the video below to learn more about TEP's Middle School facility (the hub for TEP’s state-of-the-art kitchen) designed with community and equity at the forefront.

About the Role

As the Lead Chef, you will play a pivotal role in our Kitchen Leadership Team, overseeing meal preparation and ensuring top-notch quality control. You’ll be responsible for providing healthy and delicious meals to 480 Middle School students and over 600 Early Childhood and Elementary students, as well as for special school events. The Lead Chef is the point person for preparing and maintaining quality control over all meals served. This exciting role is for an experienced, creative and responsible culinary professional who is interested in TEP’s revolutionary approach to achieving equity for under-served communities and will help inspire health and wellness through supporting the school’s healthy food program.

Responsibilities

Lead Meal Preparation and Quality Control: Oversee the preparation and presentation of all meals, ensuring high standards of quality and taste. Design and create menus for special events catered to staff and students.
Team Leadership and Guidance: Direct and mentor Assistant Chefs and Kitchen Assistants, ensuring adherence to recipes and standard operating procedures. Foster a collaborative kitchen environment that emphasizes best practices and culinary excellence.
Menu Development and Feedback: Actively contribute to the development of new menu items and offer constructive feedback on existing dishes.
Operational Support and Coordination: Assist the Sous Chef in managing daily kitchen operations.
Food Safety and Compliance: Enforce strict food safety protocols and hygiene practices among all kitchen staff.
Strategic Contributions: Participate in ongoing kitchen leadership meetings with the Executive Chef and Sous Chef to provide insights and feedback on operational decisions. Collaborate on strategies to enhance kitchen performance and effectiveness.

About You (Qualifications)

Professional Culinary Experience: Minimum of 3 years of professional cooking experience in a restaurant or food service environment. Demonstrated expertise in culinary techniques, kitchen equipment, and food preparation processes.
Culinary Knowledge and Skills: Strong grasp of cooking methods, ingredient handling, and kitchen operations. Ability to create high-quality dishes and maintain consistency in food preparation.
Dependability and Communication: Highly reliable, punctual, and detail-oriented with excellent communication skills. Proven ability to work effectively in a fast-paced kitchen environment.
Certification: Possession of the New York City Food Protection Certificate is strongly preferred, reflecting a commitment to food safety and hygiene standards.
Passion for Culinary Excellence: Enthusiastic about delivering exceptional dining experiences and continuously improving culinary skills. A proactive attitude towards professional growth and team collaboration.