Culinary Manager

Food Bank For NYC; New York (NY); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Competitive Health Benefit Package (M,

403(b) Retirement Plan with company‑a

Generous PTO and holidays

Paid Parental Leave

Flexible Spending Accounts (FSA)

Job summary

Food Bank for New York City seeks a Culinary Manager to lead the Community Kitchen, creating nutritious meals for diverse New Yorkers. You will manage kitchen operations, ensure safety and quality, and drive cost controls while maintaining dignity and warmth in service.

The role requires 3+ years in high-volume cooking, a culinary certification, and strong leadership with a focus on teamwork and continuous improvement.

Qualifications

• 3+ years in high-volume cooking or catering with cost and inventory oversight.
• Certification: NYC Food Safety Certification and AED/CPR required.
• AA in Culinary Arts or equivalent; hands-on kitchen leadership experience.

Responsibilities

• Oversee daily kitchen operations to maximize efficiency and service quality.
• Ensure sanitation, food safety, storage, and compliance with regulations.
• Lead menu development, food donations-based adaptations, and portion control.
• Manage budget and grants, control costs, and optimize resources.
• Hire, train, and supervise kitchen staff and volunteers across locations.

Skills

Leadership

Team management

Communication (verbal & written)

Adaptability

Budget oversight

Inventory management

Education

AA in Culinary Arts or equivalent

NYC Food Safety Certification

AED/CPR Certification

Tools

Food safety documentation tools

Job description

At Food Bank For New York City, our greatest asset is our people. Our dedicated team, known proudly as “Food Bankers” represents a diverse community united by a shared mission: To empower every New Yorker to achieve food security for good. We’re a collaborative, driven, and passionate team dedicated to social impact. If you’re energized by purpose-driven work and a values-led culture, we’d love to meet you.

Position Summary

The Culinary Manager advances Food Bank’s mission by preparing nutritious and delicious meals for a diverse group of New Yorkers. Food Bank’s Community Kitchen aims to serve our neighbors with warmth and dignity. The Culinary Manager oversees all kitchen operations with a high level of service, creativity, and commitment to serving nutritious food to our neighbors. The ideal candidate combines strong team building with operational efficiency.

Job Duties and Responsibilities

Kitchen Management

• Manage daily operations of the kitchen, optimizing layout and workflow for maximize efficiency.
• Monitoring cleanliness, sanitation, food storage, and food handling practices, while adhering to all safety and sanitary regulations.
• Maintaining accurate and current food safety documentation.
• Implement Inventory Control strategies to optimize resources and reduce waste including inventory management, FIFO, and receiving and examining deliveries.
• Conduct menu creation, meal service analysis, and real‑time menu adaptations based on variables such as food donations.
• Implement cost control measures to reduce expenses, labor costs, and increase impact.
• Source and order appropriate ingredients and supplies, adhering to policies and contractual/programmatic obligations.
• Management of program budget and grant stewardship to ensure efficient use of resources.
• Ensure adherence to all programmatic and contractual obligations including nutritional requirements, portion control, and service delivery times.
• Oversee deep cleaning and preventative maintenance of equipment.
• Planning and executing on special events and participating in Donor Relations activities.

Staff Management

• Hiring, training, and managing kitchen staff at multiple locations.
• Supervising volunteers in food preparation and meal service delivery, ensuring consistent, food‑safe and courteous service.
• Training and developing staff by providing regular constructive feedback, open communication, performance appraisals, and on‑site learning opportunities.
• Oversight of Workforce Development program, if needed.
• Performing other duties as assigned.

Qualifications and Experience

• Experience: 3+ years in high‑volume cooking or catering, managing food costs, labor costs, and inventory management.
• Education: Certification or AA in Culinary Arts, Food Service, or equivalent experience.
• Certification: NYC Food Safety Certification and AED/CPR Certification required.
• Leadership: Experience managing diverse teams.
• Soft Skills: Excellent verbal and written communication skills
• Adaptability: Ability to multitask and thrive in a fast‑paced environment while maintaining quality and attention to detail.

Working Conditions / Additional Information

• This is an on‑site position.
• This is a hands‑on management role with minimal administrative responsibilities.
• Must be able to remain in a stationary position for extended periods.
• Ability to lift up to 50 lbs.

Salary: The salary range for this role is $75,000 - $80,000 annually.

Featured Benefits

• Competitive Health Benefit Package (Medical, Dental & Vision)
• 403(b) Retirement Plan with company match
• Generous paid time off (PTO, Holidays, Birthday Off, Volunteer Time, 4‑Day Work Weeks during the Summer & more!)
• Paid Parental Leave
• Flexible Spending Accounts (FSA), Dependent Care Accounts (DCA) & Commuter Reimbursement Accounts (CRA)
• Learning & Development Opportunities (Robust LinkedIn Learning library, Lunch & Learn Sessions, internal employee development & more)
• EAP, wellness and mental health resources
• Discounted staff perks (e.g., movie tickets, gym memberships, travel)

People-First Culture

At Food Bank for New York City, we pride ourselves on having a People-First Culture, our people are our greatest strength. In addition to our benefits, we offer employee engagement opportunities such as our culture committee, annual organization celebrations and more!