Chef de Cuisine

Title:                      Chef de Cuisine Events

Program:              City Beet Kitchens EVENTS

Salary:

$75,000-$80,000 annually

Program Description

City Beet Kitchens, a part of Project Renewal, is a nonprofit social enterprise in New York City, serving high-quality food while creating job opportunities for individuals facing barriers to employment.

Originally established in 1995 as Comfort Foods and rebranded in 2015, we operate across two divisions: institutional catering for shelter clients and an events division serving corporate and private clients. Our services include daily meal programs, boxed lunches, and curated catering for events.

This role offers the opportunity to lead in a fast-paced kitchen while mentoring and developing emerging culinary talent.

We are an employment social enterprise based in a supportive housing environment, seeking candidates who are passionate about both food and impact.

Overall Responsibilities

Reporting to the Director of Events, the Chef de Cuisine is responsible for overseeing our Events kitchen and staff.

Essential Duties and Responsibilities

• Managing a commercial kitchen (staff, product, inventory, etc.)
• Collaborating and problem solving with Executive Director of CBK, Director of Events, and Senior Events Manager to continue developing the highest quality of culinary experience for the Events division
• Mentoring and motivating interns and early career cooks
• Leading, motivating, and being a part of a team
• Understanding CBK's mission / ability to work with a wide variety of people and backgrounds
• Ensuring high quality of food
• Budgeting, balancing, and maintaining low food cost
• Managing / optimizing vendor relationships and pricing
• Lead cook on hot line as well as supervising staff on other stations
• Maintaining a flexible and responsive attitude towards customers’ needs
• Creating menus / seasonal specials, testing & developing recipes
• Food Centric approach. Awareness of food / industry trends and new ingredients
• Produce ordering and invoice management
• Scheduling staff & keeping kitchen up to “A” level of NYC Health Department standards
• Create recipe book and keep updated
• Ability to work in a non-traditional environment and functional kitchen

Qualifications:

• A minimum of 10 years’ high-end culinary experience
• Passionate about food and our mission
• Previous Lead Chef and/or Sous Chef experience
• Excellent organizational skills
• Ability to work under pressure and able to solve problems in a calm and collected manner
• Patient demeanor for training interns and early career staff
• Ability to mentor
• Creative mind for menu design
• Team player. Highly communicative with kitchen staff and members of the team
• High volume restaurant or catering experience
• Thorough understanding of NYC Food Standards
• Strong ability to multitask and work well under pressure
• Responsive with team and customers
• Proficiency in Microsoft software: Outlook, Word and Excel, TOAST, familiarity with Inventory Management Programs a plus
• Must have schedule flexibility for large events and busy seasons