Founded in 1978, Youth Action Programs and Homes, Inc. a.k.a. Youth Action YouthBuild (YAYB) is an East Harlem youth and community development organization, primarily focused on offering low income, out-of-school, out-of-work, young adults opportunities to complete their education and gain skills and credentials leading to sustainable careers. YAYB currently provides training in the areas of Food economy jobs, and careers in the Construction and Building Operations sectors.  In addition, YAYB is committed to the development and preservation of low income housing for formerly homeless families and individuals and people living with HIV/AIDS in the East Harlem area.

Title:  Refettorio Harlem Culinary Manager

Program:  Refettorio Harlem

Location:  New York, NY (Harlem)

Employment Type: FT 

Program Description: Refettorio Harlem is a dynamic new initiative of Youth Action YouthBuild developed in partnership with the international nonprofit Food for Soul. The Refettorio will bring to the Harlem community a resource that shines a light on food insecurity and engages community resources to address inequity.  By building community spaces where people are invited to connect around a meal, Refettorio Harlem wants to demonstrate the value and the potential in all things and encourage the community served to advocate for systemic change

The primary job duties of the Culinary Manager include leading the Refettorio Harlem day-to-day foodservice programs, including operations management, 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, and increase access to healthy fresh foods.  Youth Action Youth Build (YAYB) is the operating partner, overseeing the Refettorio Harlem and the Good Food Jobs training program that will expand with this new location. Working closely with the YAYB Executive Director and Food For Soul liaison, the Culinary Manager collaborates in defining our food recovery model, food suppliers, distributors, meal and menu planning; and includes the development and management of the culinary team and foodservice operations, implementation of state and local policies, food safety and sanitation requirements and HACCP compliance.

DUTIES

Controls:

• Daily inventory management, ordering, processing of food ingredients
• Implement and oversee food safety plan, daily verification and validation procedures, time/temperature compliance, proper rotation of food, menu labeling, FIFO practices
• Maintain level of food safety certification and management for DOH
• Report foodservice staff performance reviews and reports to Refettorio Manager
• Creation and execution of daily menu from surplus ingredients
• Maintain menu nutritional plans based on double pyramid, EPA food waste utilization methodology
• Ensure that menus provide for dietary requirements i.e. vegetarians/vegans, allergies/intolerances and any ethnic/religious food requirements.
• Respect the project’s ethos of zero waste when preparing the daily menus, using donated food or surplus
• Input data metrics to report on culinary KPI’s and impact, including record of meals
• Implement “Preventative 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

Volunteer Program

• Maintain onboarding record for Guest Chef, food preparation and execution of Chef’s vision
• Supporting and engaging with any volunteers involved in cooking and serving.

Personnel Management

• Maintain foodservice staff schedule for Refettorio Manager

Qualifications

• Enterprising and willing to take initiative as well as work as part of a team
• Experience in working with volunteers and trainees
• Empathy and awareness of the needs of our client group.
• Numerate and literate requirements for proper financial reporting
• A commitment to Equal Opportunity and Health and Safety policies.
• Strong organizational skills.
• Ability to work under pressure in a very busy environment.
• To have an awareness of all health and hygiene specifications.
• Task oriented, methodological

Relevant Qualifications, Experience

• High school diploma, GED, 2 year culinary degree preferred
• 2 years working in or volunteering or advising in a nonprofit organization
• 5+ years experience in an executive kitchen position,
• 5+ years experience managing or direction of kitchen staff, 3-5 people
• Demonstrated knowledge of industry trends
• Demonstrated knowledge of food recovery, surplus
• Demonstrated of food waste management
• Experience working in menu development, applying culinary creativity and adopting surplus food repurposing strategies
• 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. 60+).
• Experience managing food budget or foodservice business back of house operations financials

Candidate Qualifications

• Self-starter: To grow from small nonprofit to scalable social enterprise, the organization requires a highly motivated and ambitious individual leading project operations and scaffolding our success. Applicants must want to lead, not be told what to do.
• Multi-tasker: This position requires wearing several hats each week. Are you experienced advancing multiple projects toward a collective mission?
• Experience, not just passion: Do you bring knowledge of program and project management and business operations? We need a candidate able to teach us, and take the lead on their own learning advancement. The ideal candidate will have 5+ years’ experience in relevant fields.
• Highly organized: Are you able to create and manage systems that new employees can easily learn? As we scale, we need a leader who can create a sustainable, internal operating structure.
• Commitment to transformation: We want to empower those experiencing poverty to be community leaders; we want our food system to be more sustainable for all; we want our staff to think differently about charity and justice. We need staff leaders with their own journeys of personal transformation. Sound like something you want to help build?

PROGRAM HOURS: Generally 8:00 am to 5 pm, Monday through Friday.  Occasional weekend and late night hours may be required.