Chef Manager

Chef Manager # Chef ManagerHot JobBeach Dunes Eat and Art - Far Rockaway, NY 11691## OverviewSalary Range$90,000.00 - $90,000.00 Salary/year## Description**Job Summary****The Chef Manager leads the daily culinary and food-service operations of Beach Dunes Eats & Arts Café, catering and contracted meal production, and assigned TCAH culinary sites. The position supervises Lead Chefs and kitchen staff, maintains food quality and regulatory compliance, manages staffing and operating costs, and implements approved plans to improve customer traffic, sales and operating results. The Chef Manager supports the Marlboro Culinary Training Kitchen and, if approved, the launch and operation of a proposed campus café. The role reports to the CEO & COO and works within approved budgets, staffing plans and organizational strategy.****Responsibilities****1. Daily Culinary Operations & Multi-Site Coordination*** **Supervise daily kitchen and café execution through Lead Chefs and assigned teams, ensuring reliable service, consistent meal quality and a positive customer experience.*** **Manage staff assignments, production schedules and kitchen procedures for café service, catering and contracted meals, including changes in order volume.*** **Support operational readiness and implementation of any approved campus café or additional food-service location, including equipment, staffing, vendor coordination and opening checklists.*** **Monitor packing, labeling, fulfillment, delivery handoffs and service quality; provide hands-on culinary support when needed.*** **Identify operating issues, recommend practical improvements and provide progress updates to the CEO & COO.****2. Culinary Standards, Nutrition & Contract Fulfillment*** **Implement approved seasonal menus and standardized recipes; recommend adjustments to portion sizes, nutritional quality, presentation and food cost.*** **Coordinate catering execution, meal specifications, dietary accommodations, production timelines and on-time fulfillment with staff and partners.*** **Maintain ingredient, allergen and nutrition information, obtaining qualified professional review when required by contract or law.*** **Review customer feedback, menu popularity and recipe costs; recommend changes that improve quality, accessibility, customer satisfaction and margins.****3. Culinary Workforce Development & Community Education*** **Develop and document a practical youth culinary training curriculum for the Marlboro Culinary Training Kitchen in coordination with Youth Empowerment Program leadership and CEO & COO approval.*** **Prepare lesson plans, hands-on skills assessments, training schedules, attendance records and workplace-readiness activities; coordinate staff instructors and participant supervision.*** **Support preparation for applicable food-safety and industry-recognized credential examinations, arranging testing and records through authorized providers; TCAH will not be represented as a credential issuer unless authorized.*** **Deliver or coordinate instruction as assigned and track participant progress, completion and certification outcomes with program leadership.*** **Coordinate approved healthy-cooking demonstrations and nutrition-focused workshops for seniors and community residents, separately from the formal youth training program.*** **Provide program operations, staffing and cost information to program and development teams for approved culinary training funding opportunities.****4. Sales Support, Cost Control & Operating Performance*** **Manage assigned operating budgets and track café and meal-service sales, purchasing, food costs, labor use, waste and operating results; flag variances promptly.*** **Implement COO-approved activities to increase café foot traffic, repeat customers, customer satisfaction, transactions and catering sales.*** **Respond to catering and meal-service inquiries, prepare operational and pricing inputs, assess production capacity and support partner service and renewals; refer new commitments for leadership approval.*** **Use baseline results to recommend practical targets for food cost, labor efficiency, waste reduction and service improvements; implement agreed corrective actions.*** **Submit monthly operating reports covering customer counts, sales, catering orders, food and labor costs, waste, inventory, contract execution and recommended improvements; distinguish earned sales from program funding.*** **Review monthly performance with the CEO & COO and recommend staffing, equipment, menu or service changes that improve sustainability.****5. Food Safety, Regulatory Compliance & Quality Assurance*** **Maintain valid NYC Food Protection Certificate and ServSafe Manager Certification as required by TCAH, and ensure required certified coverage at each location.*** **Maintain inspection readiness and follow applicable food-service permits, NYC and NYS health regulations, sanitation standards and workplace safety procedures.*** **Audit cooking, cooling, holding, storage and transport temperatures; sanitation, pest control, cleaning logs, food dating, allergens and labeling; promptly resolve deficiencies.*** **Document food-safety issues, train staff on corrective procedures and escalate significant concerns promptly.****6. Staff Supervision, Purchasing & Reporting*** **Supervise, coach, schedule and evaluate Lead Chefs, cooks and assigned culinary staff; ensure clear shifts, assignments and performance expectations.*** **Coordinate hiring needs, onboarding, staff development and performance concerns with HR and the CEO & COO under established approval procedures.*** **Manage purchasing requests, vendor coordination, inventory counts, portion controls and waste prevention within approved budgets and purchasing limits.*** **Coordinate equipment maintenance, preventive servicing and capital needs with facilities and operations leadership.*** **Meet monthly with the COO to review sales, expenses, customer traffic, staffing, food safety, contract performance and culinary training progress.**## Qualifications**Qualifications*** **At least 5 years of professional culinary experience, including 2 years of kitchen leadership or supervisory experience.*** **Experience managing daily kitchen operations, staff schedules, food and labor costs, purchasing, inventory and production quality.*** **Experience with café or restaurant service, catering or contracted meal production; ability to support customer growth and consistent service.*** **Valid NYC Food Protection Certificate and ServSafe Manager certification, as required by TCAH.*** **Ability to develop and deliver practical culinary training; youth workforce development or community education experience preferred.*** **Strong organization, communication, staff coaching, customer service, basic financial reporting and computer skills.*** **Ability to work across TCAH sites and perform essential hands-on culinary duties with reasonable accommodation as applicable.****Schedule and Working Conditions****Full-time, primarily on-site and multi-location, with regular Saturday work and a weekday off when scheduled. Evening hours and schedule adjustments are required as business and events demand. The role must be accessible across Brooklyn and Queens sites. Any overtime for nonexempt staff requires advance written approval; all hours worked must be recorded and paid as required by law. The Chef Manager’s own FLSA classification will be determined by HR based on actual duties and applicable law. Work includes standing, kitchen equipment and occasional lifting up to 50 pounds, with reasonable accommodation as applicable.****Performance Expectations****First 30 days: assess kitchen workflow, food safety, staffing, inventory, customer traffic, sales and training needs. By 60 days: recommend a practical operations improvement plan, sales-support activities and draft Marlboro training curriculum. By 90 days: implement approved changes, establish routine reporting and demonstrate progress on service quality, cost control, staff accountability and training readiness. Ongoing performance will be reviewed against CEO & COO-approved targets based on verified baselines, not automatic revenue guarantees.****The Campaign Against Hunger is an equal opportunity employer. This description summarizes essential functions and may evolve with approved organizational priorities. New sites and contracts require staffing and resource planning with the CEO & COO.****Desired start: As soon as possible | November 2026*****How to apply*****Send your résumé and a brief statement of your culinary and management experience to View email address on click.appcast.io.** #J-18808-Ljbffr