Head Chef
$80,000–$80,000 year
On-siteNew York City, New York, United States
Job Summary
Oversee the management and operations of the institutional kitchen, creating and managing program menus in accordance with nutrition and funder requirements. Lead the Sous Chefs, Chef Tournant, and all Food Services team members for effective daily operations, including overseeing schedules, hiring, onboarding, and training. Collaborate with chefs to develop, test, and introduce culturally responsive, farm-to-institution recipes that are scalable for institutional food service. Support the expansion of healthy food initiatives by coordinating meal production, distribution logistics, and community partnerships. Utilize technology and data systems to track food costs, inventory, and production quantities while ensuring compliance with government funding requirements. Evaluate costs, negotiate prices with vendors, and develop relationships with potential new sourcing opportunities. Facilitate routine team training, facility self-inspections, and inventory. Assist with all daily food operations, as well as in-house special events. Lead the ongoing improvement of kitchen standard operating procedures (SOPs), ensuring clear systems for production, sanitation, inventory, and team workflows. Maintain compliance with all food handling procedures, including those of the Department of Health as well as those of the Neighborhood House. Collaborate with interdisciplinary staff across departments at Lenox Hill Neighborhood House and ensure streamlined communication related to menus and in-house meal service.
Required Qualifications
- Chef who thrives in a highly social, fast-paced community and institutional kitchen environment
- Bachelor's degree
- 5+ years of culinary, food production, or restaurant management experience
- Experience operating community food programs and managing high-volume meal production kitchens and food service teams
- Be certified, or become certified, to make and serve food in New York City and ensure compliance with NYC Food Standards
- Food Protection Certificate from the New York City Department of Health, or ability to obtain
- Commitment to food equity, sustainable food systems, and social justice
- Strong management, organizational, communication, and interpersonal skills
- Computer literacy, including Excel and relevant culinary or food service software
- Flexible and dependable, with the ability to work holidays as needed to ensure uninterrupted meal service
Desired Qualifications
- Experience working with government agencies, such as NYC Aging and Child and Adult Care Food Program
- Fluency in Spanish
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