Chef de Cuisine

Project Renewal•New York, NY

13h•$75,000 - $80,000

About The Position

City Beet Kitchens, a part of Project Renewal, is a nonprofit social enterprise in New York City, serving high-quality food while creating job opportunities for individuals facing barriers to employment. Originally established in 1995 as Comfort Foods and rebranded in 2015, we operate across two divisions: institutional catering for shelter clients and an events division serving corporate and private clients. Our services include daily meal programs, boxed lunches, and curated catering for events. This role offers the opportunity to lead in a fast-paced kitchen while mentoring and developing emerging culinary talent. We are an employment social enterprise based in a supportive housing environment, seeking candidates who are passionate about both food and impact.

Requirements

A minimum of 10 years’ high-end culinary experience
Passionate about food and our mission
Previous Lead Chef and/or Sous Chef experience
Excellent organizational skills
Ability to work under pressure and able to solve problems in a calm and collected manner
Patient demeanor for training interns and early career staff
Ability to mentor
Team player. Highly communicative with kitchen staff and members of the team
High volume restaurant or catering experience
Thorough understanding of NYC Food Standards
Strong ability to multitask and work well under pressure
Responsive with team and customers
Must have schedule flexibility for large events and busy seasons

Nice To Haves

Creative mind for menu design
Proficiency in Microsoft software: Outlook, Word and Excel, TOAST, familiarity with Inventory Management Programs a plus

Responsibilities

Managing a commercial kitchen (staff, product, inventory, etc.)
Collaborating and problem solving with Executive Director of CBK, Director of Events, and Senior Events Manager to continue developing the highest quality of culinary experience for the Events division
Mentoring and motivating interns and early career cooks
Leading, motivating, and being a part of a team
Understanding CBK's mission / ability to work with a wide variety of people and backgrounds
Ensuring high quality of food
Budgeting, balancing, and maintaining low food cost
Managing / optimizing vendor relationships and pricing
Lead cook on hot line as well as supervising staff on other stations
Maintaining a flexible and responsive attitude towards customers’ needs
Creating menus / seasonal specials, testing & developing recipes
Food Centric approach. Awareness of food / industry trends and new ingredients
Produce ordering and invoice management
Scheduling staff & keeping kitchen up to “A” level of NYC Health Department standards
Create recipe book and keep updated
Ability to work in a non-traditional environment and functional kitchen