Head Chef

RONALD MCDONALD HOUSE NEW YORK•New York, NY

6d•$100,000 - $120,000•Onsite

About The Position

RMH-NY is launching a new, in-house culinary program supported by newly renovated kitchens opening this spring. The Head Chef will play a foundational role in building, shaping, and leading this program from the ground up. This is not a role stepping into a fully established operation — it is an opportunity for a chef who thrives in program-building, is highly hands-on, and is energized by mission-driven work. The Head Chef will initially work alongside existing catered meal partnerships and volunteers while gradually building an internal kitchen team capable of delivering breakfast, lunch, dinner, and grab-and-go offerings daily. This role requires a unique blend of culinary excellence, leadership, operational discipline, and comfort working with volunteers and community groups. The Head Chef will be a visible and welcoming presence in the House, helping steward volunteers and donors while ensuring high-quality, nutritious, and family-friendly meals. This program represents a major evolution in how RMH-NY supports families. By transitioning to an in-house culinary model, the organization aims to: Provide fresh, high-quality meals families can look forward to Reduce reliance on external catering Lower overall costs and food waste Redirect donor dollars directly back into family care Create a more sustainable, welcoming, and community-centered food experience The Head Chef will be a key architect of this vision. The salary range for this role will be 100K - 120K. This will be an onsite schedule Monday through Friday, 9 AM – 5 PM.

Requirements

Minimum 5–7 years of professional culinary experience, including leadership or supervisory responsibility
Current NYC Food Protection Certificate (or ability to obtain upon hire)
Strong knowledge of food safety, sanitation, and regulatory compliance
Demonstrated ability to work in a fast-paced, emotionally sensitive, and mission-driven setting
Excellent interpersonal skills and comfort working with diverse populations
Flexible schedule availability (including occasional evenings or weekends)

Nice To Haves

Experience building or scaling a kitchen or food program strongly preferred
Experience working with volunteers, community groups, or nontraditional kitchen environments preferred
Entrepreneurial mindset with comfort in ambiguity and growth
Warm, patient, and collaborative leadership style
Highly organized with strong attention to detail
Creative problem-solver who can balance quality, budget, and donations
Passion for using food as a way to create comfort, dignity, and community

Responsibilities

Build and launch RMH-NY’s in-house meal program in partnership with internal stakeholders
Design and implement kid-friendly,culturally responsive. nutritious, and comforting menus for breakfast, lunch, dinner, and grab-and-go offerings
Adapt menus to serve a diverse and constantly changing population, including children of all ages. RMH-NY serves a diverse population of families with approximately 40% of families being international.
Collaborate closely with the Family Support team to understand family needs, preferences, and cultural considerations
Ensure meals are allergy-aware, clearly labeled, and offer reasonable accommodations when possible
Incorporate donated food items creatively while maintaining quality, safety, and consistency
Partner closely with the Volunteer Department to host and support: Regular weekly volunteers trained in specific kitchen tasks Corporate and community volunteer groups participating in meal prep, service, and kitchen support
Create positive, engaging, and well-organized volunteer experiences that feel meaningful and mission-aligned
Confidently supervise volunteers in the kitchen, including guided meal preparation when appropriate
Serve as a key ambassador for RMH-NY’s food program, helping steward donor and volunteer relationships
Oversee daily kitchen operations in newly renovated facilities
Ensure strict adherence to NYC Department of Health food safety standards, licensing, and sanitation requirements
Maintain a clean, organized, and welcoming kitchen environment at all times
Establish systems for: Inventory management and ordering Donation tracking and utilization Food storage and rotation Waste reduction and sustainability
Actively work to minimize food waste while maximizing the use of donated goods
Initially operate as a highly hands-on chef while helping design the future staffing model
Hire, train, and manage additional kitchen staff as the program scales
Build a collaborative, supportive, and mission-driven kitchen culture
Provide coaching and development for staff and regular volunteers
Develop and manage the food program budget in partnership with leadership
Track costs, manage vendor relationships, and identify efficiencies
Support the organization’s long-term goal of creating a more cost-effective and sustainable meal program than traditional catering
Help ensure donor dollars are maximized and redirected toward direct family support whenever possible