Chef de Cuisine

Title: Chef de CuisineProgram: City Beet Kitchens EventsSalary: $75,000 - $80,000Program DescriptionCity 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 ResponsibilitiesReporting to the Director of Events, the Chef de Cuisine is responsible for overseeing our Events kitchen and staff.Essential Duties And ResponsibilitiesThe essential duties of the Chef de Cuisine include but are not limited to the following activities: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 divisionMentoring and motivating interns and early career cooksLeading, motivating, and being a part of a teamUnderstanding CBK's mission / ability to work with a wide variety of people and backgroundsEnsuring high quality of foodBudgeting, balancing, and maintaining low food costManaging / optimizing vendor relationships and pricingLead cook on hot line as well as supervising staff on other stationsMaintaining a flexible and responsive attitude towards customers’ needsCreating menus / seasonal specials, testing & developing recipesFood Centric approach. Awareness of food / industry trends and new ingredientsProduce ordering and invoice managementScheduling staff & keeping kitchen up to “A” level of NYC Health Department standardsCreate recipe book and keep updatedAbility to work in a non-traditional environment and functional kitchenQualificationsA minimum of 10 years’ high-end culinary experiencePassionate about food and our missionPrevious Lead Chef and/or Sous Chef experienceExcellent organizational skillsAbility to work under pressure and able to solve problems in a calm and collected mannerPatient demeanor for training interns and early career staffAbility to mentorCreative mind for menu designTeam player. Highly communicative with kitchen staff and members of the teamHigh volume restaurant or catering experienceThorough understanding of NYC Food StandardsStrong ability to multitask and work well under pressureResponsive with team and customersProficiency in Microsoft software: Outlook, Word and Excel, TOAST, familiarity with Inventory Management Programs a plusMust have schedule flexibility for large events and busy seasonsProject 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.