Company description
Refettorio Harlem, https://www.refettorioharlem.org/, is part of Massimo Bottura’s vision to eliminate food waste, and feed people not only with the excess food we produce, but with creativity, connection and community.
Refettorio Harlem provides 3 course dinners in an elegant setting for approximately 250 guests Wednesday and Friday nights, and a fresh pantry on Tuesdays showcasing the 2000 lbs of food we recover each week. Refettorio Harlem is part of the 12 Refettorios in Massimo Bottura’s Food for Soul network, and one of only two in the United States.
Job description
Position Summary: The heart and soul of the kitchen. The kitchen role is at the center of the free restaurant operation in Harlem that has a growing guest chef program that includes Anthony Mangieri, Nino Settepani, Stefano Secchi, Alessio Rossetti and many more.
The Chef will manage daily foodservice operations, execute meal and menu planning; manage food procurement and work with food suppliers, distributors, donors and sponsors; collaborate in growing the Refettorio Harlem food recovery model; ensure food safety and sanitation requirements are met and HACCP compliance.
Along with the Culinary Manager you will help purchasing and inventory controls for all daily community meals, catering and or food related events; and program hosting of Guest Chef Volunteer programs. Refettorio Harlem is part of the international network of Refettorios by Food for Soul, which focuses on improving our local, regional and global food system by taking actions to reduce food waste, increase access to healthy fresh foods and empower conscious food choices that improve our environmental footprint.
This position is supported by the Culinary Manager.
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 develop 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
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
Compensation
this position is: hourly, varies DOE, $25.00 - $32.00
Application instructions
This job expired on March 17, 2025
Deadline
February 28, 2025