The Cook/Chef plays a key role in GMHC’s Nutrition and Meals Program, ensuring high-quality, nutritious meals are prepared and served daily to clients in a high-volume production kitchen. This position is responsible for supervising kitchen operations, maintaining food safety standards, coordinating production schedules, and supporting a welcoming environment for staff and volunteers. The Cook will lead the Cook’s Assistant and Kitchen Assistant in all aspects of meal preparation, service, and sanitation while adhering to all NYC and NYS Department of Health regulations 

ESSENTIAL JOB FUNCTIONS

The following duties are mandatory requirements of the job:

Meal Production & Service

• Prepare, cook, and present daily meals (hot entrée, side dishes, soups, and desserts) in accordance with approved menus, recipes, and portion guidelines.
• Ensure all meals meet GMHC’s nutritional standards and any funder or regulatory requirements.
• Monitor production timelines to ensure all items are ready for scheduled service periods.

Food Safety & Compliance

• Maintain full compliance with all NYC and NYS Department of Health food safety and sanitation regulations.
• Implement and enforce proper food storage, labeling, and rotation procedures (FIFO).
• Ensure all menu items and prepared foods are accurately labeled with ingredients, allergens, and production dates.
• Conduct daily temperature checks of storage units, hot-holding, and cooling processes; document results and address deviations promptly.

Staff & Volunteer Leadership

• Provide direction, training, and oversight to the Cook’s Assistant, Kitchen Assistant, and all volunteers engaged in kitchen duties.
• Maintain a supportive and inclusive environment, ensuring volunteers are trained in basic kitchen safety and food handling.
• Communicate clearly with Nutrition Program leadership about staff performance, scheduling needs, and operational challenges.

Inventory & Ordering

• Maintain accurate inventory of food, supplies, and equipment; notify Director of shortages or needs.
• Receive and check deliveries for accuracy, quality, and adherence to food safety standards.
• Report damaged, spoiled, or missing items and coordinate corrective action with vendors or the Director.

Menu Planning & Collaboration

• Assist in menu development by providing input on seasonality, client preferences, and production feasibility.
• Participate in taste tests and quality checks as requested by the Director of Nutrition & Meals.
• Suggest improvements to recipes and production methods to improve efficiency and reduce waste.

Facility & Equipment Maintenance

• Ensure cleanliness and organization of all kitchen areas, storage rooms, and equipment.
• Report equipment malfunctions or safety concerns immediately and assist in follow-up as needed.
• Participate in deep-cleaning schedules and sanitation audits.

 SPECIAL SKILLS AND KNOWLEDGE

 In addition to the above-listed job responsibilities and educational requirements, the ideal candidate for this position possesses most or all the following:

• Must speak and understand basic English; bilingual fluency in Spanish is preferred.
• Ability to follow menu plans, recipes, and production schedules with accuracy.
• Strong communication and teamwork skills; able to work effectively with diverse populations.
• Demonstrated reliability, punctuality, and professional conduct.
• Proven knowledge of safe food handling, preparation, and sanitation practices.
• Experience supervising staff and volunteers in a kitchen environment.
• Knowledge of soups, sauces, batch cooking, and standard production recipes.
• Familiarity with inventory management, menu scaling, and allergen control.

EDUCATION AND CERTIFICATION

• High School Diploma or GED required.
• Must have New York City Department of Health Food Handler’s Certificate (can obtain after hiring)
• ServSafe certification preferred.
• Minimum three (3) years of experience in a commercial or institutional kitchen setting, preferably in high-volume meal service (150+ meals/day)

TECHNICAL SKILLS

• Basic proficiency with Microsoft Office (Outlook, Word, Excel) for communications, documentation, and inventory tracking.
• Familiarity with digital temperature logs, labeling systems, or other kitchen software preferred.

WORK ENVIORNMENT & SCHEDULE

• Full-time, in office position based at GMHC’s New York City location.
• Work is performed indoors with routine movement throughout the building, including stairways and freight areas.
• Schedule is typically Monday–Friday, with early-morning with some evening, or weekend hours as needed to support maintenance activities, emergencies, or agency events.
• Hybrid/remote work is not applicable for this position due to the hands-on nature of the role.
• Participation in the annual AIDS Walk New York event is mandatory for all GMHC staff.

PHYSICAL DEMANDS

• Ability to stand for extended periods, bend, lift, and carry up to 30 pounds.
• Frequent movement between kitchen stations, walk-in units, and storage areas.
• Exposure to heat, cold, humidity, and cleaning chemicals (PPE provided).
• Ability to respond quickly in dynamic kitchen environments and maintain focus under time pressure.

GMHC supports a racial and gender-diverse environment which contributes to a positive and inclusive atmosphere. Working at GMHC requires a demonstrated awareness of communities that we serve, and we seek candidates who are dedicated to promoting equity and social justice. 

Prior work with non-profit agencies or work on behalf of LGBTQ+ communities and/or people living with HIV is highly desirable. Experience working with other historically marginalized communities (in a professional or volunteer capacity) is also desirable.