Chef de Cuisine
Project Renewal, Rochester, NY, United States
Job Description
Program:
City Beet Kitchens Events
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
The essential duties of the Chef de Cuisineinclude 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 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
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.
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Program:
City Beet Kitchens Events
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
The essential duties of the Chef de Cuisineinclude 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 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
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.
#J-18808-Ljbffr