Chef

Program Description:

Refettorio Harlem, https://www.refettorioharlem.org/, is a dynamic collaboration between Free Food Harlem, an initiative of the non-profit Unconditional Freedom, and Massimo Bottura s Food for Soul.

Free Food at Reffetorio Harlem provides 3 course dinners in an elegant setting for approximately 350 guests Wednesday-Friday, and a fresh pantry and lunch service on Tuesdays showcasing the 2000 lbs of food we recover each week. We are serving over 900 meals a week.

Position Summary: The heart and soul of the kitchen. The kitchen role is at the center of a dynamic food recovery, and free restaurant operation in Harlem, that has a growing guest chef program.

Job open immediately. Pay $25-30/hour. We re looking for a second chef that s management focused to coordinate kitchen volunteers and execute our 4 weekly meals, Monday through Friday. Starting at approximately 30-40 hours a week as an IC starting immediately.

Dynamic fast-paced kitchen looking for an attentive, organized individual who s good with people to help manage kitchen flow. You ll work directly with the culinary director on a team where everyone s contribution matters. Basic food knowledge, planning skills, and team building experience needed, along with a willingness to adapt to change.

The Chef leads day-to-day foodservice operations menu planning, food procurement, and inventory control for all community meals, catering, and events. A central duty is coordinating our Guest Chef Volunteer program and kitchen volunteer teams, working closely with the Refettorio leadership team to keep meal service running smoothly. The role also covers food safety, HACCP compliance, and growing our food recovery model as part of the international Refettorio network by Food for Soul.

This position is supported by the Culinary Director

DUTIES

Controls:

• Creation and execution of daily menus using donated food or surplus with respect to the project s ethos of zero waste.
  

• • Maintain nutritional and sustainability standards based on the double pyramid and EPA food waste utilization methodology.
    

  • Ensure that menus provide for differing dietary requirements, i.e. vegetarians/vegans, allergies/intolerances and any ethnic/religious food requirements.
    

• Daily inventory management, ordering, processing of food ingredients.
  

• Facilitate and manage linkages with food suppliers, purveyors and other food resources.
  

• Maintain and develope the food rescue and surplus donations network.
  

• Implement and oversee the food safety plan, daily verification and validation procedures, time/temperature compliance, proper rotation of food, menu labeling, FIFO practices.
  

• Oversee foodservice staff performance reviews and reports to Director
  

• Implement a Preventive Equipment Maintenance plan, proper cleaning procedures and safety checks.
  

• Maintain use and care for all foodservice equipment large and small equipment, brand and serial numbers.
  

• Clean and put away dishes as needed
  

• Track weekly quantities and weights of food rescue, and send in kind donation forms to vendors.
  

Education, Special Events and Volunteer Program

• Support the maintenance of onboarding records for Guest Chef, food preparation and execution of Chef s vision
  

• Supervising and engaging with any volunteers involved in BOH operations.
  

• Provide culinary/catering support for occasional fund development and promotional events.
  

Personnel Management

• In conjunction with the Director, oversee the recruitment and supervision of a diverse, representative, and qualified kitchen/food service team, including interns and volunteers
  

• Comply with and attend all staff meetings and trainings.
  

• Ensure team compliance with all policies, controls and procedures.
  

Professional Competencies

• Menu planning and excellent culinary skills.
  

• Enterprising and willing to take initiative as well as work as part of a team.
  

• Experience working with a diverse population in a multicultural environment.
  

• Experience in working with volunteers, interns, and student trainees.
  

• Empathy and awareness of the needs of our client group.
  

• A commitment to Equal Opportunity and Health and Safety policies.
  

• Strong organizational skills.
  

• Ability to work under pressure in a very busy environment.
  

• Awareness and oversight of all requisite health and hygiene specifications.
  

• Task oriented, methodological.
  

Relevant Qualifications and Experience

• 3+ years experience in an executive kitchen position.
  

• 3+ years experience managing or directing kitchen staff.
  

• Certification in Food Protection by the DOHMH.
  

• Experience working in menu development, culinary creativity and surplus or repurposing.
  

• Demonstrated knowledge of food industry trends.
  

• Commitment to cooking with a zero waste philosophy. Demonstrated knowledge of food surplus and recovery, and food waste management.
  

• Strong knowledge of local, state and federal food sanitation regulations.
  

• Experience and knowledge of cooking and nutrition in a commercial kitchen for large numbers (approx. 100).
  

• Experience managing food budget or foodservice business back of house operations financials.
  

• High school diploma, GED, Undergraduate or 2-year culinary degree is preferred.
  

• Volunteer experience working in nonprofit organizations is preferred.
  

• Work experience in a nonprofit organization setting, or relevant philanthropic or advisory work is preferred.
  

Ideal Candidates Attributes

Self-starter, Multi-tasker, Experience, not just passion,Highly organized, Commitment to transformation:

PROGRAM HOURS:Monday through Friday, with flexible operating hours to be determined, Occasional weekend and evening hours are required.

Service Hours

• Monday - Prep/Culinary Training School 930a-7p
  

• Tuesday - Fresh Choice Pantry and Lunch: 1-4pm Tuesdays
  

• Wednesday-Friday 3 Course Dinner Service: 530-645pm