Company description

Refettorio Harlem is a dynamic collaboration between Food for Soul, Massimo Bottura's non-profit, and Free Food Harlem.

The word Refettorio comes from the Latin reficere, meaning ‘to re-make’, but also ‘to restore’. With the help of different partners, we restore and renovate neglected or underused spaces transforming them into inspiring community living spaces, open Monday to Friday, where people in situations of social vulnerability can feel welcome, and where the community can rediscover the value of the abandoned and the potential behind food surplus. We currently serve multi-course dinners on Wednesday and Friday nights, distribute 2000lbs of grocery overflow from Baldor on Monday’s, and takeout meals on Saturdays. By involving chefs, food suppliers, artists and designers we aim to empower a local network of actors to create an inclusive and conscious community.

About Free Food Harlem. Each Refettorio has an independent operating partner and Refettorio Harlem is operated by Free Food (an initiative of Unconditional Freedom, 501c3.) Free Food has operated pop-up restaurants in the Harlem community since 2021 to help restore dignity among the poor and unhoused by serving them nutritious, well-prepared, and ethically and sustainably sourced meals in clean and elegant settings, mirroring the dining experience of high-end farm-to-table restaurants. The essential nutrient in providing meals in communal settings is to strengthen human connection and alleviate the sense of social isolation often faced by people on the streets.

Job description

Position Summary: The primary job duties of the Chef include leading the Refettorio Harlem day-to-day foodservice programs, 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. You will be part of a collective food education movement. Working closely with the Refettorio leadership team, 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.

DUTIES

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 develope 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

• 3+ years’ experience in an executive kitchen position.
• 3+ years’ experience managing or directing kitchen staff.
• 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: Tuesday through Saturday, with flexible operating hours to be determined, Occasional weekend and evening hours are required.

Compensation

this position is: salaried, varies DOE, $55,000.00 - $75,000.00

Application instructions

Deadline

January 10, 2024