Chef
$150,000–$200,000 year
On-site · New York City, New York, United States
Job Summary
The Chef leads the Sustainable Community Kitchen by managing and overseeing staff, recipe execution, production schedules, inventory, and quality control to ensure safe and efficient meal production. Responsible for monthly menu planning, station rotation, ordering, and maintaining kitchen standards, while serving as an ambassador for the organization at internal and external events. Responsibilities include overseeing staff development and training, enforcing safety and food safety standards, coordinating with operations and transportation for meal drop-offs, managing donations logistics, and ensuring proper storage and FIFO practices. Also handles general administrative duties, inventory reviews, budget-related labor costs, and periodic regulatory inspections. Must demonstrate strong leadership, effective communication, problem-solving under pressure, and a commitment to Rethink Food’s mission.
Required Qualifications
- 4+ years in a leadership role (Executive Chef, Chef, Sous Chef) in a high-volume restaurant
- Must have NYC Food Handlers Certification or ServSafe certification
- Experience scaling recipes and volume cooking
- Effective communication and management skills; ability to take direction from supervisors and lead a team constructively
- Must be able to stand, bend, stretch, lift and carry heavy materials up to 50 lbs
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