Senior Cook, Catering

Project Renewal; New York (NY); On-site; USD 50,000 - 60,000; Full time

Job summary

Project Renewal in New York City is hiring a Senior Cook for City Beet Kitchens. This role involves preparing and presenting diverse dishes while ensuring food safety and quality. The ideal candidate will have over 5 years in culinary roles, strong knife skills, and a passion for creating appealing meals.

The Cook will work five days a week from 6:00 AM to 2:00 PM, with flexibility for special events. Join us in our mission to empower individuals through revitalized dining experiences.

Qualifications

• 5+ years of hot line, prep or related culinary roles.
• Ability to follow recipes and adapt to changes.
• Reliable and punctual, maintaining professionalism under pressure.

Responsibilities

• Prepare and present hot/cold food dishes.
• Lead food production and ensure safety standards.
• Train and support interns and junior cooks.

Skills

Strong knife skills

Hot-kitchen techniques

Food safety and sanitation

Detail-oriented

Time management

Education

Food Handlers certified

Job description

Project Renewal is a leading non‑profit organization with the mission of ending the cycle of homelessness by empowering men, women and children to renew their lives with health, homes, and jobs. Our comprehensive and integrated 24/7 programs are designed to offer the holistic care our clients need. With a staff of 950+ and an annual budget of $120 million, Project Renewal is one of the larger social service nonprofits in New York City.

Position

Senior Cook, Catering

Program

City Beet Kitchens

Salary

$25/Hr + Overtime

Program Description

City Beet Kitchens is a mission‑based catering company. We were established in 1995 as "Comfort Foods" and rebranded in 2015 to "City Beet Kitchens". We cater to all organizations for all events – from galas to homeless shelters and plated sit‑down meals to boxed lunches.

Overall Responsibilities

The senior cook is responsible for preparing and presenting all hot/cold food dishes while ensuring a high level of creativity, cleanliness, and food safety. Key duties include organizing the hot line, managing inventory for hot items, packaging supplies, and creating visually appealing dishes.

Essential Duties and Responsibilities

• Uphold all food safety and sanitation standards (FIFO, proper storage temps, labeling, allergens, cross‑contamination awareness)
• Lead all aspects of hot/cold food production, including grilling, sauces, composed plates, various platters, and grab‑and‑go items
• Lead cook for hot station
• Review daily orders, event sheets, and production logs to prepare accurate quantities
• Ensure all items meet CBK standards for flavor, freshness, and presentation
• Ensure items are properly packaged, labeled, and presentation ready for delivery
• Works closely with sous chef and executive chef
• Always maintain organized and efficient prep areas
• Learns and understands all menu components
• Monitor freshness and rotate stock proactively
• Track product usage and report low stock or damaged items
• Assist with receiving, checking, and storing deliveries when neededAnalyze and maintain food cost as prescribed levels
• In conjunction with lead chef, place orders with food and supply food vendors
• Support training of interns, assistants, temps and new hires assigned to cold prep
• Assist in developing new menu, platters, seasonal items, and specials
• Provide input on presentation styles, garnishes, and modern plating ideas
• Other duties as assigned by the Executive and Sous Chef

Qualifications

• 5+ years of hot line, prep or related culinary roles
• Strong knife skills and working knowledge of hot‑kitchen techniques
• Food Handlers certified
• Ability to follow recipes, scale batches, and adapt to last minute changes
• Must maintain a clean and sanitary workstation consistently
• High attention to detail and time management under volume pressure
• Strong organizational skills with the ability to multitask and prioritize
• Reliable, punctual, and able to maintain a calm, positive, and professional attitude at all times, especially under pressure
• Experience preparing catering‑style platters, boxed meals, and buffet setups
• Ability to take instructions and feedback from head chef, Director of Events, and Senior Events Manager
• Exceptional patience with culinary students, interns, and junior cooks
• Ability to lift 30-50lbs and work on your feet for extended periods

Schedule

This position is five days a week on site 6:00am to 2:00pm with flexibility needed for special events and large orders.

Equal Opportunity Employer

Project Renewal is an equal opportunity employer. Its long‑standing policy has been to embrace the equality of opportunity for all employees and applicants without regard to actual or perceived race, color, national origin, alienage or citizenship status, religion or creed, gender (see separately issued Gender Discrimination policy for more detail), physical or mental disability, age (18 and over), military status, arrest record, marital status, domestic partnership status, genetic information or predisposing genetic characteristic, sexual orientation, status as a victim or witness of domestic violence, sex offenses or stalking, unemployment status or any other basis protected by applicable federal, state and local laws.