Head Chef

NYC, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $100,000.00 - $120,000.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Commuter Benefits

Professional development opportunities

Employee assistance program

Job Description

Ronald McDonald House New York (RMH-NY) is a dedicated non-profit organization committed to supporting families with seriously ill children by providing a home away from home during their hospital treatment. RMH-NY offers temporary accommodations, meals, and essential resources to families, ensuring they can focus on their child's care without the added stress of housing and meals. With an emphasis on community, comfort, and support, RMH-NY has a longstanding reputation for creating a warm and inviting environment for families from diverse backgrounds, including a significant portion of international families. The organization continually adapts to meet the evolving needs of these families with services and programs designed for comfort, dignity, and a sense of family during difficult times.

RMH-NY is embarking on an exciting new chapter by launching an in-house culinary program supported by freshly renovated kitchen facilities set to open this spring. This initiative marks a significant transition from relying on external catering services to delivering fresh, high-quality, nutritious, and family-friendly meals prepared on-site. The goal is to enhance the food experience for families, reduce food waste, lower operational costs, and redirect donor dollars more effectively to direct family support.

The Head Chef role at RMH-NY is a unique opportunity for a culinary professional passionate about program building, community engagement, and mission-driven work. This position is not taking over an established operation but will be foundational in shaping and leading the new culinary program from the ground up. The Head Chef will work hands-on with the purchasing, preparation, and delivery of meals, initially coordinating with existing catered meal partnerships and volunteers, while progressively building a skilled internal kitchen team. The program aims to supply breakfast, lunch, dinner, and grab-and-go meal options daily that are tailored to a diverse population, including children of every age and cultural background.

Beyond culinary expertise, the Head Chef will play a crucial leadership role in managing kitchen operations, ensuring compliance with food safety regulations, cultivating a positive volunteer environment, and managing budgets effectively. The role requires working closely with volunteer groups and community partners to support the meal program and helping develop a welcoming atmosphere for families and visitors. The salary range for this position is between $100,000 and $120,000, reflecting the seniority and impact of the role within RMH-NY.

This position demands a blend of culinary excellence, operational discipline, and the emotional intelligence to work sensitively and collaboratively in a fast-paced, mission-driven setting. The ideal candidate will have significant professional culinary experience, a strong background in leadership, and a commitment to using food as a source of comfort and community. They will also possess excellent interpersonal skills to engage volunteers and donors effectively and will be ready to take an entrepreneurial approach to grow and sustain the program. This role is pivotal to RMH-NY’s vision of creating a more sustainable, family-centered food experience that directly benefits the community it serves.

Job Requirements

Bachelor's degree or equivalent culinary training preferred
Minimum 7 years of culinary experience with leadership roles
Current NYC Food Protection Certificate or willingness to obtain
Ability to manage kitchen operations including compliance with health and safety regulations
Experience working with volunteer teams and community groups
Strong organizational and communication skills
Ability to adapt to a dynamic, mission-driven environment
Flexibility to work evenings and weekends
Physical ability to perform tasks requiring standing, bending, lifting, and carrying
Commitment to diversity, equity, and inclusion principles

Job Qualifications

Minimum 7+ years of professional culinary experience, including leadership or supervisory responsibility
Experience building or scaling a kitchen or food program strongly preferred
Current NYC Food Protection Certificate or ability to obtain upon hire
Strong knowledge of food safety, sanitation, and regulatory compliance
Experience working with volunteers, community groups, or nontraditional kitchen environments preferred
Demonstrated ability to work in a fast-paced, emotionally sensitive, and mission-driven setting
Excellent interpersonal skills and comfort working with diverse populations
Flexible schedule availability including occasional evenings or weekends

Job Duties

Build and launch RMH-NY's in-house meal program in partnership with internal stakeholders
Design and implement kid-friendly, culturally responsive, nutritious, and comforting menus for breakfast, lunch, dinner, and grab-and-go offerings
Adapt menus to serve a diverse and constantly changing population, including children of all ages
Collaborate closely with the Family Support team to understand family needs, preferences, and cultural considerations
Ensure meals are allergy-aware, clearly labeled, and offer reasonable accommodations when possible
Incorporate donated food items creatively while maintaining quality, safety, and consistency
Partner closely with the Volunteer Department to host and support regular weekly volunteers and corporate and community volunteer groups
Create positive, engaging, and well-organized volunteer experiences
Confidently supervise volunteers in the kitchen, including guided meal preparation when appropriate
Serve as a key ambassador for RMH-NY's food program to steward donor and volunteer relationships
Oversee daily kitchen operations in newly renovated facilities
Ensure strict adherence to NYC Department of Health food safety standards, licensing, and sanitation requirements
Maintain a clean, organized, and welcoming kitchen environment at all times
Establish systems for inventory management and ordering, donation tracking and utilization, food storage and rotation, waste reduction and sustainability
Actively work to minimize food waste while maximizing the use of donated goods
Operate as a highly hands-on chef while designing future staffing models
Hire, train, and manage additional kitchen staff as the program scales
Build a collaborative, supportive, and mission-driven kitchen culture
Provide coaching and development for staff and regular volunteers
Develop and manage the food program budget in partnership with leadership
Track costs, manage vendor relationships, and identify efficiencies
Support the organization’s goal of creating a cost-effective and sustainable meal program
Help ensure donor dollars are maximized and redirected toward direct family support