Cook / Chef

GMHC•New York, NY

2d•Onsite

About The Position

The Cook/Chef plays a key role in GMHC’s Nutrition and Meals Program, ensuring high-quality, nutritious meals are prepared and served daily to clients in a high-volume production kitchen. This position is responsible for supervising kitchen operations, maintaining food safety standards, coordinating production schedules, and supporting a welcoming environment for staff and volunteers. The Cook will lead the Cook’s Assistant and Kitchen Assistant in all aspects of meal preparation, service, and sanitation while adhering to all NYC and NYS Department of Health regulations

Requirements

Must speak and understand basic English; bilingual fluency in Spanish is preferred.
Ability to follow menu plans, recipes, and production schedules with accuracy.
Strong communication and teamwork skills; able to work effectively with diverse populations.
Demonstrated reliability, punctuality, and professional conduct.
Proven knowledge of safe food handling, preparation, and sanitation practices.
Experience supervising staff and volunteers in a kitchen environment.
Knowledge of soups, sauces, batch cooking, and standard production recipes.
Familiarity with inventory management, menu scaling, and allergen control.
High School Diploma or GED required.
Must have New York City Department of Health Food Handler’s Certificate (can obtain after hiring)
ServSafe certification preferred.
Minimum three (3) years of experience in a commercial or institutional kitchen setting, preferably in high-volume meal service (150+ meals/day)
Basic proficiency with Microsoft Office (Outlook, Word, Excel) for communications, documentation, and inventory tracking.
Familiarity with digital temperature logs, labeling systems, or other kitchen software preferred.

Nice To Haves

Prior work with non-profit agencies or work on behalf of LGBTQ+ communities and/or people living with HIV is highly desirable.
Experience working with other historically marginalized communities (in a professional or volunteer capacity) is also desirable.

Responsibilities

Prepare, cook, and present daily meals (hot entrée, side dishes, soups, and desserts) in accordance with approved menus, recipes, and portion guidelines.
Ensure all meals meet GMHC’s nutritional standards and any funder or regulatory requirements.
Monitor production timelines to ensure all items are ready for scheduled service periods.
Maintain full compliance with all NYC and NYS Department of Health food safety and sanitation regulations.
Implement and enforce proper food storage, labeling, and rotation procedures (FIFO).
Ensure all menu items and prepared foods are accurately labeled with ingredients, allergens, and production dates.
Conduct daily temperature checks of storage units, hot-holding, and cooling processes; document results and address deviations promptly.
Provide direction, training, and oversight to the Cook’s Assistant, Kitchen Assistant, and all volunteers engaged in kitchen duties.
Maintain a supportive and inclusive environment, ensuring volunteers are trained in basic kitchen safety and food handling.
Communicate clearly with Nutrition Program leadership about staff performance, scheduling needs, and operational challenges.
Maintain accurate inventory of food, supplies, and equipment; notify Director of shortages or needs.
Receive and check deliveries for accuracy, quality, and adherence to food safety standards.
Report damaged, spoiled, or missing items and coordinate corrective action with vendors or the Director.
Assist in menu development by providing input on seasonality, client preferences, and production feasibility.
Participate in taste tests and quality checks as requested by the Director of Nutrition & Meals.
Suggest improvements to recipes and production methods to improve efficiency and reduce waste.
Ensure cleanliness and organization of all kitchen areas, storage rooms, and equipment.
Report equipment malfunctions or safety concerns immediately and assist in follow-up as needed.
Participate in deep-cleaning schedules and sanitation audits.