Careers

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Chef and Food Services Director

The Chef and Food Service Director will lead the culinary services provided by Broadway Community and act as a champion for guests we serve. The Chef and Food Service Director will oversee all aspects of the food and nutrition operation at Broadway Community in addition to serving as a key member of the senior management team. 


This includes:

  • preparing and serving close to 45,000 meals a year
  • directly managing entire inventory processes for food and kitchen equipment
  • oversee food pantry events
  • oversee relationships with local CSA programs
  • supervise culinary workforce readiness education program
  • development of additional food service programming in relationship to our mission

Under the immediate supervision of the Executive Director, the Chef and Food Service Director is responsible for overseeing the safe, high quality preparation of all meals. They will be responsible for adhering to all Department of Health (DOH) guidelines and regulations in nutrition standards and food handling. This person is essential to building and training the team on basic cooking techniques, measurements, safety, etc, and integral in menu and recipe development. The Chef and Food Service Director will directly oversee the Sous Chef, the Food Service Coordinator, and the Shelter Food Service Associates, along with volunteers assigned to kitchen or inventory tasks.


Primary Responsibilities will include the following, along with other duties as assigned:


Team Management

  • Cultivate an inclusive, collaborative environment among staff and volunteers.
  • Supervise, coordinate, and train kitchen and maintenance staff.
  • Collaborate with Volunteer Coordinator and program staff to recruit, train, engage, and celebrate volunteers.

Food Service Programming

  • Serve our guests with dignity and hospitality, and build relationships with them, listening for their needs while offering appropriate support.
  • Oversee the day-to-day operations of food programs within budgeted guidelines and to the highest safety and quality standards.
  • Prepare menus for the “Four-Star Soup Kitchen,” Shelter, and “Community Table” programs (and other programs as may be developed over time) and manage all related planning, including ordering supplies, coordinating prep schedules, and overseeing meal production.
  • Oversee proper portioning, plating, and service for each meal.
  • Monitor guest feedback and respond proactively through menu adjustments.
  • Oversee and maintain cleanliness and food safety standards to the highest level in all food preparation, storage, and serving areas, at all times.
  • Perform a weekly safety check of all kitchen, refrigeration, and storeroom equipment including full compliance with safety codes.
  • Work with maintenance staff and contractors to schedule equipment maintenance and repairs, and services such as waste removal and pest control.
  • Stay up-to-date on best-practices in the field, engaging with partner organizations, other like-minded agencies, and government resources for training and resourcing in alignment with current and future programs.

Food Service Education

  • Provide opportunities for Food Service education, including vocational training and domestic food preparation and nutrition training.
  • Coordinate with staff and partner organizations in developing vocational training programs that will prepare participants to seek employment in food service, including readiness to complete the Food Protection certification process for New York.
  • Provide occasional educational opportunities for guests, volunteers, and other community members to expand their domestic food service skills and awareness.

Administration & Fundraising

  • Oversee purchasing, receiving, and inventory of food, cleaning, and maintenance supplies, including proper storage and rotation of all foods on site.
  • Maintain food cost controls through careful purchasing, record keeping, and inventory.
  • Maintain any required records including: food production and purchasing, food and equipment inventory, food safety and temperature logs, and other food service data as needed.
  • Develop an annual food service program budget, with the assistance of the Executive Director, Board Treasurer, and Administrator, for Board approval.
  • Collaborate with Development Director on consistent and compelling outreach to individual donors.
  • Collaborate with Development Director and Administrator on food service related grant management, including application, claims, and reporting.
  • Collaborate with Development Director and Administrator on submission and monitoring requirements of funding agencies and of city, state and federal agencies.

Advocacy

  • Have a working and growing knowledge about the intersections among food insecurity, lack of affordable housing, food-deserts, limited access to health care, and racial inequities.
  • Have a working and growing knowledge about the relationship between nutrition and chronic health issues.
  • Collaborating with the Executive Director, provide opportunities for Board, staff, volunteers, guests, and the wider community to learn about these issues and advocate for structural change.
  • Work collaboratively with other agencies to strengthen advocacy efforts.

Reporting

  • Submit reports to the Executive Director and/or Board, as requested.



Requirements

We are seeking an individual with an unwavering commitment to building a community that delivers on our mission: Broadway Community sets an abundant table, believing that everyone deserves justice, dignity, health, and wholeness. We serve nourishing food, a welcoming environment, shelter, clothing, showers, and medical care. We serve one another – breaking down barriers of poverty, inequity, and privilege – until all are fed, in body and spirit. We serve.


Your background and experience should include:


Professional Qualifications

  • Bachelor’s Degree with major course work in food service, nutrition or institutional management OR a minimum of five years of full-time management experience in the food service industry. Other education and work experience combinations will be considered.
  • Strong cooking ability, with understanding of all basic cooking techniques;
  • Food Protection Certificate and well versed in DFTA/DOHMN/RDA food standards and regulations.
  • Passion for service, particularly for those underserved in broader society.
  • Ability to lead, direct, and inspire a food service team of volunteers.
  • Good verbal and communication skills (bilingual preferred).
  • Strong teaching and organizational skills.
  • Basic computer literacy, including Microsoft and Google programs;
  • Ability to be flexible and to handle events or emergencies that may require a change in hours or procedures;
  • Ability to work well under pressure and delegate tasks;
  • Team player who works well with others
  • Action-oriented, entrepreneurial, adaptable, and innovative in approach to program planning.
  • Must be able to maneuver safely up and down flights of stairs, as our location is not wheelchair accessible and has no elevator.
  • Ability to lift and carry heavy objects up to 50 pounds.
  • Ability to stand for long periods of time.

Program & Team Management

  • Unwavering commitment to quality programs for our guests and data-driven program evaluation.
  • Ability to work effectively in collaboration with diverse groups of people.
  • Strong organizational management with the ability to coach staff, manage, and develop high-performance teams, set and achieve strategic objectives, and manage a budget.
  • Position requires excellent interpersonal skills and problem-solving skills.

Benefits

Annual Salary: $55,000 - $65,000

Benefits: Full medical coverage; Two weeks paid vacation


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