Culinary Manager

FY26 Food Bank For NYC; New York (NY); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

403(b) Retirement Plan with company match

Generous paid time off

Flexible Spending Accounts

Learning & Development Opportunities

EAP and wellness resources

Job summary

FY26 Food Bank For NYC is looking for a Culinary Manager to lead kitchen operations, ensuring the delivery of nutritious meals while managing staff and inventory efficiently. With a focus on cleanliness and safety, the ideal candidate will have a strong background in high-volume cooking and team management.

This role comes with a salary range of $75,000 - $80,000 annually, and offers a people-first culture and various benefits including a retirement plan and generous paid time off.

Qualifications

• 3+ years in high-volume cooking or catering managing food costs.
• NYC Food Safety Certification and AED/CPR Certification required.
• Ability to multitask in a fast-paced environment.

Responsibilities

• Manage daily operations of the kitchen optimizing layout.
• Ensure adherence to all safety and sanitary regulations.
• Source and order ingredients and supplies.

Skills

Team building

Operational efficiency

Verbal communication

Written communication

Adaptability

Education

Certification or AA in Culinary Arts

Tools

Inventory management

Food safety documentation

Job description

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:

• 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.
• 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

• 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!)
• 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

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!

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.