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About the Role

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. 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.

Responsibilities

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.
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.
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.
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.
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.

Requirements

Minimum of three years of progressively responsible experience in a commercial kitchen, institutional food service, or high-volume culinary operation.
Previous experience as a Sous Chef or in a kitchen leadership role preferred.
Strong knowledge of scratch cooking, recipe execution, and large-scale food production.
Knowledge of HACCP principles, food safety regulations, and sanitation standards.
New York City Food Protection Certificate (Food Safety Certification) required or ability to obtain upon hire.
Experience managing food ordering, inventory, food cost control, and kitchen operations.
Demonstrated ability to supervise, coach, and develop kitchen staff.
Strong organizational skills with the ability to coordinate multiple priorities in a fast-paced environment.
Excellent communication and interpersonal skills with the ability to build collaborative working relationships.
Ability to solve problems effectively while maintaining high standards of quality and customer service.
Demonstrated commitment to operational excellence, continuous improvement, and teamwork.
Deep commitment to KIPP NYC's mission and belief that every student deserves access to fresh, nutritious, high-quality meals that support joyful, academically excellent schools.
Demonstrates KIPP NYC's core values of zest, grit, hope, love, social intelligence, gratitude, and a sense of humor.
This role is based in NYC and will require travel to our schools.
If you relocate outside of a commutable distance or out of the state of NY, your employment will be subject to review, which may include separation from KIPP NYC.
You must notify HR if you move or have plans to relocate.
KIPP NYC LLC does not offer visa sponsorship or work authorization.

Skills

Scratch cooking
Recipe execution
Large-scale food production
HACCP principles
Food safety regulations
Sanitation standards
Food ordering
Inventory management
Food cost control
Kitchen operations management
Supervision
Coaching
Staff development
Organizational skills
Problem-solving
Communication skills
Interpersonal skills
Teamwork

Location

Work Type

Onsite
Travel to schools

Experience Level

3+ years of experience in commercial kitchen, institutional food service, or high-volume culinary operation
Previous Sous Chef or kitchen leadership experience preferred

Education Level

Culinary degree from an accredited culinary school preferred

Salary/Compensations

$80,340 - $100,940 per year

Benefits

Medical, dental, and vision insurance
Generous time off, including 5 school vacation weeks, sick and personal days, and an extended summer break
Up to 12 weeks of 100% parental leave
Bright Horizon Back-up Child and Elder Care
Employer-paid Life Insurance and Short-term/Long-term disability
8-week paid Sabbatical after 10 years
Annual professional development funds
Tuition reimbursement

About the Company

Founded in 1995, KIPP NYC Public Schools is a non-profit network of 18 free, public charter schools located in the Bronx, Brooklyn, and Manhattan.
KIPP NYC provides students with engaging academics, arts, athletics, and social–emotional learning that prepare them for college, career, and beyond.
Through KIPP Forward, KIPP NYC supports alumni as they navigate college, career, and life.
Together, KIPP NYC serves more than 9,400 students, supports 4700 alumni, and employs over 1,100 dedicated team members.
Since 2016, the KIPP NYC Culinary Team has been reimagining what school food can be by providing students with fresh, scratch-cooked, nutritious, and delicious meals at no cost to students or families.
The Culinary Team serves nearly 10,000 students across 18 KIPP NYC schools and continues to expand its innovative scratch-cooking model.
In Fall 2026, the team will complete its expansion across the network, bringing high-quality school meals to every KIPP NYC student.
KIPP NYC was awarded a Regional School Food Infrastructure Grant by the New York State Department of Agriculture and Markets to support the development of the KIPP NYC Culinary Institute.

Equal Opportunity

KIPP NYC LLC is committed to creating a welcoming environment that includes employees with diverse backgrounds and experiences.
KIPP NYC LLC is an Equal Opportunity Employer.
KIPP NYC LLC is committed to the principles of equal employment opportunity for all employees and applicants for employment.