Manager, Chef de Cuisine - Culinary Team

Position Overview

The Chef de Cuisine is a key leader within KIPP NYC's Culinary Team, responsible for supporting the daily management and execution of kitchen operations while ensuring the consistent preparation and service of fresh, high-quality meals for students and staff.

Reporting to the Head Chef, the Chef de Cuisine partners closely with culinary team members to oversee food production, supervise kitchen staff, maintain food safety and sanitation standards, and ensure operational excellence throughout daily meal service. This role plays a critical part in delivering KIPP NYC's scratch-cooking model by maintaining high culinary standards, supporting staff development, and ensuring meals are prepared efficiently and consistently across a high-volume production environment.

This role requires a collaborative, hands-on culinary leader who thrives in a fast-paced environment, enjoys coaching others, and is committed to providing students with healthy, delicious meals that support learning and well-being.

This is a full-time, in-person position requiring on-site work five days per week. The role is based at one of our KIPP NYC campuses across the Bronx, Brooklyn, or Manhattan. Your primary work location will be determined by your leadership team.

Duties and Responsibilities:

General responsibilities include (but are not limited to):

Culinary Leadership & Kitchen Operations

• Support the Head Chef in the daily management and operation of the kitchen.

• Oversee daily food production to ensure meals are prepared consistently, efficiently, and in accordance with standardized recipes.

• Collaborate with the Head Chef to develop, refine, and execute menus that feature fresh, scratch-cooked meals designed to appeal to school-aged students.

• Develop seasonal side dishes and menu items that support KIPP NYC's commitment to nutritious, high-quality school meals.

• Organize daily production schedules and prep plans based on projected meal counts and operational needs.

• Monitor food quality throughout preparation and service to ensure meals meet KIPP NYC's standards for taste, presentation, consistency, and portioning.

• Ensure the freshness of food products through proper inventory rotation and storage practices.

• Support efficient meal service for high-volume operations serving more than 1,000 meals daily.

Food Safety & Compliance

• Ensure compliance with all Department of Health (DOH), USDA, HACCP, and KIPP NYC food safety and sanitation standards.

• Monitor food temperatures, storage practices, labeling, and sanitation procedures throughout production and service.

• Maintain a clean, organized, and safe kitchen environment.

• Conduct regular inspections of kitchen equipment and coordinate preventative maintenance when needed.

• Ensure compliance with all workplace safety procedures and operational protocols.

Team Leadership & Staff Development

• Supervise, coach, and develop cooks and kitchen staff during daily operations.

• Provide clear direction, constructive feedback, and ongoing support to promote continuous improvement.

• Foster a collaborative, respectful, and high-performing kitchen culture.

• Coordinate workflow among food preparation, cooking, cleaning, deliveries, and meal service teams to maximize efficiency.

• Support onboarding and training of new culinary team members while reinforcing KIPP NYC's culinary standards and expectations.

Inventory, Purchasing & Operations

• Manage food ordering and inventory to ensure product availability while minimizing waste.

• Process invoices and maintain purchasing documentation in accordance with department procedures.

• Monitor food costs and support cost-control initiatives while maintaining meal quality.

• Recommend operational improvements that increase efficiency, strengthen quality, and support long-term sustainability.

Continuous Improvement

• Partner with the Head Chef to investigate and resolve food quality concerns.

• Monitor recipe execution, portion consistency, and presentation standards across all meal production.

• Identify opportunities to improve kitchen operations, workflow, and staff performance.

• Support implementation of new culinary initiatives, equipment, and operational processes.

Working Conditions

• Frequent standing, walking, bending, lifting, reaching, and repetitive hand movements throughout the workday.

• Ability to lift and move food products, equipment, and supplies weighing up to 50 pounds.

• Regular exposure to commercial kitchen equipment, ovens, burners, steam tables, knives, and other food preparation equipment.

• Exposure to temperature variations, wet conditions, and moderate to high noise levels.

• Required to wear appropriate personal protective equipment and comply with all food safety and workplace safety standards.