Chef

Campaign-Against-Hunger; New York (NY); On-site; USD 55,000 - 75,000; Full time

Job summary

Campaign Against Hunger is seeking a Lead Chef to oversee daily cooking, manage kitchen staff across multiple sites, and ensure timely service for café, campus, and catering operations. You will implement standardized recipes, uphold NYC food safety standards, train youth culinary workers, monitor inventory and food costs, and report performance to the Chef Manager.

This is a full-time, on-site role with weekend shifts and opportunities to support special events.

Qualifications

• Minimum of three years of professional cooking experience; leadership experience preferred.
• Experience with high-volume meal production, café or institutional dining, catering.
• Valid NYC Food Protection Certificate and ServSafe Manager Certification required by TCAH.
• Strong culinary technique, organization, communication, time management and customer service.

Responsibilities

• Lead daily food preparation, cooking, station setup and service execution.
• Coordinate daily assignments, guide cooks and kitchen staff, and communicate staffing or performance concerns to the Chef Manager.
• Ensure accurate order fulfillment, meal counts, packaging, staging and timely handoff for service.
• Support operational setup and daily service at additional locations as needed; cover other sites as required.
• Monitor food safety, inventory, cost control and reporting; maintain logs and training activities.

Skills

Culinary skills

Leadership

Communication

Time management

Customer service

Education

ServSafe Manager Certification

NYC Food Protection Certificate

Job description

Responsibilities1. Kitchen Leadership & Daily ServiceLead daily food preparation, cooking, station setup and service execution; work alongside kitchen staff to meet production deadlines.Coordinate daily assignments, guide cooks and kitchen support staff, and communicate staffing or performance concerns to the Chef Manager.Execute standardized recipes, menus, portion sizes and presentation requirements for café, campus, catering and partner meal services.Ensure accurate order fulfillment, meal counts, packaging, staging and timely handoff for service or delivery.2. Multi-Site Operations & New Café SupportSupport operational setup, opening and daily service at additional TCAH culinary locations, including an anticipated campus café.Work primarily at the location assigned by the Chef Manager, with flexibility to cover Beach Dunes Eats & Arts and other sites as operational needs change.Coordinate daily customer service, station readiness, equipment needs and workflow; escalate issues requiring management approval.Assist with promotions, consistent service and customer experience to support repeat visits and increased sales.3. Food Safety, Nutrition & Quality ControlFollow applicable NYC and New York State food safety requirements and TCAH sanitation procedures.Maintain required NYC Food Protection Certificate and ServSafe Manager certification.Monitor safe storage, food temperatures, cooling, sanitation, date marking, ingredient and allergen labeling, and required logs.Prepare nutritious meals to approved recipes and dietary specifications; promptly report food safety or quality concerns.4. Inventory, Cost Control & ReportingCheck inventory and supplies, communicate purchasing needs, and help prevent shortages and food waste.Follow approved food cost, portion control, production and inventory procedures; report discrepancies promptly.Maintain daily production, temperature, inventory and service records as required.Assist the Chef Manager with catering, contracted meal service and kitchen performance reporting.5. Staff Support & Culinary TrainingDemonstrate proper cooking techniques, food handling, equipment use and safe kitchen practices to assigned staff.Provide hands-on support for youth culinary workforce training and community cooking activities when assigned, under the Chef Manager’s direction.Promote a respectful, organized and productive kitchen environment.QualificationsMinimum of three years of professional cooking experience; prior lead cook or kitchen team leadership experience preferred.Experience with high-volume meal production, café or institutional dining, catering and food safety practices.Valid NYC Food Protection Certificate and ServSafe Manager Certification required by TCAH.Strong culinary technique, organization, communication, time management and customer service skills.Ability to work across assigned TCAH sites and perform hands-on kitchen duties, with reasonable accommodation as applicable.Schedule and Working ConditionsThis is a full-time, on-site, multi-location position with regular Saturday work and a weekday off when scheduled. Evening hours and schedule changes may be necessary for catering and special events. Overtime requires advance written approval from the Chef Manager; all hours actually worked must be recorded and paid as required by law. Work involves standing, kitchen equipment and lifting up to 50 pounds, with reasonable accommodation as applicable.Performance ExpectationsPerformance will be evaluated on food quality, timely service, food safety compliance, inventory accuracy, staff coordination, customer experience and support for café and contracted meal operations. The Lead Chef is accountable for executing assigned operating plans and reporting opportunities for improvement to the Chef Manager.The Campaign Against Hunger is an equal opportunity employer. This description summarizes essential functions and related duties and may be updated as organizational needs evolve.