Weekend Chef Manager

Unit : Food and Nutrition
Reports to : Senior Director of Food and Nutrition
Status : Full-Time; Days/Hours : Monday through Friday, from 9 am to 5 pm; Weekends as needed
Fortune) has been working for over 57 years in service to our mission: to support successful reentry from incarceration and promote alternatives to incarceration, thus strengthening the fabric of our communities. The organization has evolved into one of the nation's preeminent reentry and justice-informed service organizations, providing formerly incarcerated people with the skills and wrap-around services needed to break the cycle of crime and incarceration and to build productive lives in their communities.
We anticipate that we will keep growing, both in size and depth of service. Fortune has a dual mission: both advocacy and service. The advocacy portion of our mission focuses on building a more just criminal legal system and reducing the barriers to reentry into society. The service side of Fortune has evolved to encompass a broad range of programs that started with employment and education and now includes a robust array of services, among them: alternatives to incarceration, supervised release, court advocacy, discharge planning within correctional facilities, licensed substance use and mental health treatment, a housing continuum ranging from emergency and transitional through permanent congregate and scattered site housing, assistance in obtaining benefits, a care management unit, HIV services, a food and nutrition program, and an arts program. Each service we provide is informed by the needs of the population we serve. Our program models are recognized, both nationally and internationally, for their quality and innovation. The Chef Manager at The Fortune Society plays a critical leadership role within the Fortune Fresh team, overseeing culinary operations while advancing community wellness, workforce development, and nutrition education initiatives. This position combines high-level food service management with community-centered culinary programming designed to support formerly incarcerated individuals, low-income communities, and diverse populations across New York City.
The Chef Manager is responsible for the comprehensive execution of daily culinary production, food safety compliance, staff supervision, menu development, and multi-site food service operations. In addition, this role serves as a culinary educator and mentor by supporting teaching kitchens, cooking demonstrations, nutrition-focused workshops, produce distribution activities, and culinary workforce development initiatives.

This position requires a dynamic culinary professional who can lead kitchen operations while fostering an inclusive, equity-focused, and mission-driven food environment that promotes health, dignity, empowerment, and second chances.
Culinary Operations & Food Service Management

Demonstrates expertise in overseeing high-volume food service operations, menu execution, food safety compliance, inventory management, staffing, and quality control while ensuring efficient and compliant kitchen operations across multiple sites.
Community Engagement & Workforce Development

Builds meaningful relationships with diverse populations through culturally responsive culinary programming, mentorship, teaching kitchens, and workforce development initiatives that support participant empowerment and professional growth.
Oversee daily food service operations across multiple locations, ensuring efficiency, consistency, food quality, and compliance with all NYC DOHMH food safety regulations and NYC Food Standards.

• Manage food production, inventory, ordering, vendor coordination, kitchen organization, and distribution activities to support seamless culinary operations.
• Recruit, supervise, train, mentor, and evaluate kitchen staff, interns, fellows, and volunteers participating in Food and Nutrition programs.
• Develop and maintain standardized recipes, production procedures, and portion controls to support quality assurance, operational consistency, and waste reduction.
• Collaborate with the Food and Nutrition team to design culturally relevant, nutritious, and budget-conscious menus that accommodate diverse dietary needs and preferences.
• Lead and support nutrition-focused culinary programming including teaching kitchens, cooking demonstrations, workshops, and community engagement activities.
• Promote health and wellness through culturally responsive culinary education, nutrition messaging, and participant-centered food experiences.
• Support workforce development initiatives by mentoring formerly incarcerated individuals and other program participants pursuing culinary and food service career pathways.
• Coordinate and support produce distribution activities, special events, catering functions, and cross-departmental Food and Nutrition initiatives.
• Maintain accurate operational and compliance documentation including HACCP logs, inventory records, production records, scheduling, and other administrative responsibilities as required.
• Culinary degree or relevant certification from a recognized culinary institution;

• Strong leadership and managerial abilities to oversee kitchen operations effectively;
• 3-5 years' experience in supervising and leading a team of culinary professionals;
• Excellent communication skills to interact with kitchen staff, management, and other team members;
• Comfortable using Microsoft Office (Word, PowerPoint, Excel, etc.);
• Strong organizational skills to manage kitchen logistics, including ordering, scheduling, and distribution;
• Commitment to maintaining exceptional standards of food quality, cleanliness, and safety including strong knowledge of NYCDOMH standards;
• Experience in training and mentoring culinary staff to enhance their skills and performance;
• Knowledge of budgeting processes and cost control measures to ensure financial objectives are met;

Ability to lift boxes of food and beverages as needed, up to 50 lbs. The responsibilities and requirements listed are representative of the knowledge, skills, minimum education, training, licensing, experience and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job.

All qualified applicants will be afforded equal employment opportunities without discrimination because of conviction history, race, religion/creed, color, national origin, sex, age, disability, sexual orientation, gender identity, military status, predisposing genetic characteristics, victim of domestic violence status or marital status.