Company description

Free Food at Refettorio Harlem (refettorioharlem.org) is a collaboration between Free Food Harlem, an initiative of the nonprofit Unconditional Freedom, and Massimo Bottura's Food for Soul. We serve 3-course dinners to ~650 guests Wednesday-Friday and run a fresh pantry/lunch service on Tuesdays, recovering 2,000 lbs of food and serving 900+ meals every week - alongside a growing guest chef program (Anthony Mangieri, Nino Settepani, Stefano Secchi, Alessio Rossetti, and more).

https://www.nytimes.com/2026/01/22/nyregion/refettorio-harlem-nyc-free-food.html?unlocked_article_code=1.GVA.Abel.7Tb4YnDzAcvh&smid=url-share

https://www.youtube.com/watch?v=EpqtVMdUkaQ

https://amsterdamnews.com/news/2026/07/23/diplomats-feed-the-harlem-community-to-honor-nelson-mandela/

https://ny.eater.com/2024/12/11/24318714/harlem-refettorio-massimo-bottura-community-kitchen-chefs-lab

Job description

The heart and soul of the kitchen. This Chef is the primary cook in the kitchen, leading a team of volunteers in the preparation and cooking of each meal. The kitchen role is at the center of a dynamic food recovery, and 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.

Job open immediately. Pay $25-30/hour. We’re looking for a second chef that’s management focused to coordinate kitchen volunteers and execute our 4 weekly meals, Monday through Friday.

Dynamic fast-paced kitchen looking for an attentive, organized individual who’s good with people to help manage kitchen flow. You’ll work directly with the culinary director on a team where everyone’s contribution matters. Basic food knowledge, planning skills, and team building experience needed, along with a willingness to adapt to change.

The Chef is the primary cook for the operation, leading a team of volunteers in the preparation and cooking of all community meals, catering, and events. A central duty is coordinating our Guest Chef Volunteer program and kitchen volunteer teams, working closely with the Refettorio leadership team to keep meal service running smoothly. The role also covers food safety, HACCP compliance, and growing our food recovery model as part of the international Refettorio network by Food for Soul. Menu planning, food procurement, vendor management, and inventory control are led by the Culinary Director; this role assists in that capacity.

This position is supported by the Culinary Director

DUTIES

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.
Assist the Culinary Director with daily inventory management, ordering, and processing of food ingredients.
Support the Culinary Director in facilitating and managing 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: Monday through Friday, with flexible operating hours to be determined, Occasional weekend and evening hours are required.

Monday - Prep/Culinary Training School 930a-7p
Tuesday - Fresh Choice Pantry and Lunch: 1-4pm Tuesdays
Wednesday-Friday 3 Course Dinner Service: 530-645pm

Reports to: Culinary Director

Pay: $25-32/hour

Hours: 18-48 hours/week

Start Immediately

Compensation

this position is: hourly, $20/hr +

Application instructions

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Deadline

November 18, 2026