Culinary Supervisor, RTF

The Child Center of NY; New York (NY); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Paid Time Off

Medical Insurance

401k Pension and Employer Contribution

Job summary

The Child Center of NY is seeking a Culinary Supervisor for its Residential Treatment Facility. The role leads daily culinary operations, plans individualized meals, and collaborates with nursing and dietitian teams to ensure safe, nutritious, and compliant meals for residents aged 12-18.

We value hands-on leadership, trauma-informed dining, staff development, and strong organizational skills to support a therapeutic mission in a multi-location youth program.

Qualifications

• Hands-on leadership in a residential kitchen setting.
• Ability to develop menus and standardized recipes.
• Knowledge of dietary restrictions and food safety standards.

Responsibilities

• Actively participate in food preparation and service with hands-on leadership.
• Establish recipes, production schedules, and portion controls.
• Operate and maintain kitchen equipment; report repairs as needed.
• Direct daily kitchen operations including sanitation and service.
• Supervise, train, and mentor culinary staff; set performance standards.
• Promote a collaborative and accountable work environment.

Skills

Leadership

Communication

Kitchen supervision

Dietary coordination

Education

High school diploma or equivalent

Culinary training (Preferred)

Tools

Rational combi-ovens

Microsoft Office (Outlook, Word, Excel)

Job description

Company Overview

The Child Center of NY strengthens children and families with skills, opportunities, and emotional support to build healthy, successful lives. Founded in 1953, The Child Center of NY has become a powerful community presence throughout the city. With 50 locations and 100 programs in NYC’s most under-served communities, our 1,000+ results-oriented professionals make a difference for more than 40,000 children and their families each year.

Company Overview

The Child Center of NY strengthens children and families with skills, opportunities, and emotional support to build healthy, successful lives. Founded in 1953, The Child Center of NY has become a powerful community presence throughout the city. With 50 locations and 100 programs in NYC’s most under-served communities, our 1,000+ results-oriented professionals make a difference for more than 40,000 children and their families each year.

The Child Center Residential Treatment Facility (RTF)

is a coeducational program in a warm, supportive environment that serves young people ages 12-18 who have had multiple psychiatric hospital placements or have been involved with the juvenile justice system. It is the only downstate RTF in the state that is a dual NYS Office of Mental Health/Office of Children and Family Services facility. We never consider it too late to give young people the help they need, and we are pleased to partner with these two agencies to ensure the young people in our care have the skills and support they need to achieve long-term success. Reflecting The Child Center’s dedication to comprehensive care, the RTF is staffed by clinical coordinators, psychiatric providers, a pediatrician, and 24-hour nursing staff, 24 hour youth advocates. Supports are individualized and tailored to the needs of the young people.

Position Summary

The Culinary Supervisor (CS) is responsible for the daily leadership, management, and performance of culinary operations at The Child Center of NY's Residential Treatment Facility (RTF). The primary objective is to implement and sustain an individualized meal service program that accommodates each child's nutritional needs, dietary restrictions, allergies, and food preferences while maintaining high standards of food quality, safety, presentation, and service. The Culinary Supervisor must be a hands‑on leader with strong organizational, communication, and interpersonal skills. Working collaboratively with the dietitian/nutritionist, nursing department, dietary personnel, administration, and designated culinary consultant, the CS will establish and maintain an efficient, accountable, and resident‑centered food service operation. The Culinary Supervisor supports a respectful, structured, and trauma‑informed dining environment consistent with the RTF’s therapeutic mission. This position requires an individual who demonstrates initiative, professionalism, adaptability, and the ability to develop staff, implement established procedures, and assume responsibility for the overall success of the culinary program.

Essential Functions

Culinary Operations and Leadership

• Actively participate in food preparation and service while providing hands‑on leadership and oversight.
• Establish and maintain standardized recipes, production schedules, portion controls, and operating procedures.
• Demonstrate proficient operation, proper care, and routine user‑level maintenance of Rational combi‑ovens and other commercial kitchen equipment; promptly report repair needs.
• Direct daily kitchen operations, including food preparation, cooking, presentation, sanitation, equipment maintenance, and timely meal service.
• Supervise, schedule, train, and mentor culinary personnel, establishing clear assignments, performance expectations, and standards of professional conduct.
• Promote a collaborative, respectful, and accountable working environment, addressing operational and personnel concerns promptly.

Individualized Meal Planning and Dietary Management

• Implement and maintain individualized meal services based on each resident's approved dietary profile, nutritional requirements, allergies, restrictions, and food preferences.
• Coordinate with the dietitian/nutritionist and nursing department to ensure that dietary recommendations and approved modifications are accurately incorporated into daily meal preparation.
• Maintain current resident dietary profiles, meal selections, and daily meal rosters, ensuring changes are properly communicated and documented.
• Incorporate resident food preference surveys and feedback into menu planning, consistent with approved nutritional requirements.
• Establish procedures to verify meal accuracy, prevent allergen cross‑contact, and ensure appropriate preparation and distribution of individualized meals.
• Ensure that dietary substitutions or modifications requiring clinical approval are authorized before implementation.

Collaboration and Program Implementation

• Serve as the primary culinary liaison with nursing, dietary personnel, the dietitian/nutritionist, and RTF administration.
• Participate in operational meetings to coordinate meal planning, dietary changes, staffing, and service improvements.
• Collaborate with the designated culinary consultant during the implementation and transition of the individualized meal service program.
• Participate in structured training involving menu development, standardized recipes, kitchen administration, dietary protocols, and staff development.
• Demonstrate the ability to adopt established procedures, accept constructive guidance, and progressively assume independent responsibility for culinary operations.
• Identify and implement improvements that enhance operational efficiency, food quality, resident satisfaction, and staff performance.

Food Safety, Quality Assurance, and Regulatory Compliance

• Ensure compliance with applicable NYC Department of Health and Mental Hygiene requirements, New York State Office of Mental Health standards, and organizational policies.
• Maintain appropriate food storage, handling, preparation, temperature control, sanitation, and kitchen safety practices.
• Monitor food quality, portion consistency, presentation, and the accurate, timely delivery of meals.
• Maintain required sanitation records, temperature logs, cleaning schedules, and food safety documentation.
• Identify, report, and address food safety concerns, equipment deficiencies, and operational conditions requiring corrective action.

Inventory, Purchasing, and Cost Management

• Monitor food and supply inventories to ensure product availability and efficient daily operations.
• Order all food, supplies, and kitchen materials in accordance with approved budgets and agency procurement procedures; coordinate deliveries and vendor communications with designated personnel.
• Oversee product quality, receiving, storage, inventory rotation, and waste reduction.
• Maintain accurate inventory records and support effective food cost and portion control.
• Ensure sufficient supplies are available to accommodate individualized dietary requirements and planned meal production.

Hours

This is a full-time position requiring a 40‑hour workweek, including alternating schedules, weekends, or holidays as operational needs dictate. The position requires extended periods of standing, walking, bending, reaching, lifting, pushing, and pulling in a commercial kitchen environment. Duties may involve lifting and transporting items weighing up to 30 pounds regularly and up to 50 pounds occasionally, using assistance or appropriate equipment when necessary. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the position.

Qualifications

• High school diploma or equivalent required; formal culinary training or certification (Preferred)
• Current NYC Food Protection Certificate required
• Demonstrated professional culinary experience, including kitchen supervisory or management responsibilities
• Experience in healthcare, residential facilities, institutional dining, or food service operations involving specialized dietary requirements strongly preferred
• Knowledge of food allergies, dietary restrictions, standardized recipes, food safety, and sanitation practices
• Proven ability to supervise, train, motivate, and hold kitchen staff accountable
• Ability to collaborate effectively with clinical personnel, administrators, and multidisciplinary teams
• Demonstrated proficiency in operating and maintaining Rational combi‑ovens and other commercial kitchen equipment required
• Ability to read, write, and communicate effectively in English to perform essential job responsibilities
• Working knowledge of Microsoft Office applications, including Outlook, Word, and Excel

We Also Offer

• Generous Paid Time Off
• Medical/Dental/Vision Insurance
• 401k Pension and Employer Contribution
• Flexible Spending and Commuter Benefits Accounts
• Employer paid short‑term & long‑term disability, life and AD&D insurance
• Commuter Benefits
• Employee Assistance Program

Equal Opportunity Employer

The Child Center of NY is an Equal Opportunity Employer. All applicants will be considered for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status or any other category protected by Federal, State or local law. EOE M/F/D/V