Director of Food & Nutrition Services

POSITION TITLE: Director of Food & Nutrition Services

REPORTS TO: SVP of Residential Services

LOCATION: 41st Shelter

Join a Legacy of Hope and Empowerment at Covenant House New York!

For over 50 years, Covenant House New York (CHNY) has been at the forefront of transforming lives by providing comprehensive shelter, housing, and wrap-around support services for vulnerable homeless, runaway, and exploited youth. As the largest provider of these essential services in New York City, CHNY impacts the lives of over 1,500 young people aged 16-24 every year.

At CHNY, our doors are open to all young people in need, regardless of race, religion, sexual orientation, gender identity, and expression. Our dedicated team offers various services, including shelter, housing, education, employment, health, mental health support, youth development, and anti-human trafficking initiatives. We operate with harm reduction and trauma-informed principles to ensure the best care for our youth.

But our mission goes beyond immediate support. We are passionate advocates for systemic change, influencing public policy, and raising awareness of the critical issues surrounding youth homelessness. Our ultimate goal is to provide a safe

refuge and empower young people to build a brighter future founded on compassion, unconditional love, and absolute respect.

Join us in making a difference in the lives of countless young people. Join a team that inspires long-term transformation and hope.

Job Summary

The Director of Food and Nutrition Services will plan, direct, administer and evaluate all aspects of the Food and Nutrition Program in order to meet the nutritional needs of the youth at Covenant House New York’s Shelter, Rights of Passage and Transitional Housing programs. The Food and Nutrition Director will assure compliance with relevant federal, state and local policies, regulations and procedures. The Director will partner with other leaders throughout the Covenant House New York continuum to develop a nutrition program which meets customer satisfaction, community values and administrative expectations.

DUTIES AND RESPONSIBILITIES

 (Responsibilities to include but not limited to the following)

• Manage and coordinate the day to day food service operation.
• Provides leadership in implementing a food service program that focuses on customer satisfaction, nutritional integrity and product quality.
• Control the quality and cost of the overall budget and coordinate/supervise activities of kitchen personnel.
• Ensure food requests are purchased weekly through the purchasing system.
• Assist in meal preparations when necessary and create meal plans of nutritional value.
• Menu development, food production/preparation, dietary modifications.
• Examine prepared foods prior to leaving kitchen for the service line to maintain a food quality assurance process to ensure meals being served are safe for consumption
• Develop recipe standards and portion specifications in accordance with DOE and other regulations.
• Catalog recipes including step by step instructions
• Confirm that food delivery invoices are accurate as to price, quantities and quality to maintain an accurate inventory of all food supplies.
• Design and implement training materials for staff. 
• Train and supervise employees who clean/serve food in the food service area.

• Works closely with the Senior Director of Youth Shelter and Senior Director of Transitional Housing.
• Support and work collaboratively with the residential program leaders of the Rights of Passage and Transitional Housing programs with developing menus, ordering food and food service supplies.

• Provide management to staff, including hiring, supervision, direction, training and evaluation.
• Maintain proper quality and quantity of kitchen utensils by purchasing furniture, equipment and supplies for the operation as required and approved.
• Ensures first in, first out inventory procedures are utilized.
• Ensure proper storage of cleaning and hazardous materials.
• Encourage efficiency, sanitation and safety procedures in the food service area.
• Establish measurable goals and annual objectives.
• Use problem solving and conflict resolution techniques to facilitate organizational change.
• Assess kitchen equipment and facility needs and work collaboratively with the Facilities team to maintain an equipment service schedule.
• Prepare for special events that are held within the organization.
• Provide and ensure excellent service to clients as well as the organization.
• Perform other related duties as needed.

Management and Leadership  

• Always upholds CHNY’s mission, vision and principles, standards of conduct, policies and procedures.
• Performs other duties as assigned and needed.

SUPERVISORY DUTIES

• This position supervises the Cooks and the Kitchen Helpers.

KNOWLEDGE, SKILLS, & ABILITIES

Education & Experience

• Bachelor’s Degree in Food/Health or Hotel Restaurant Management.
• Five years’ experience in the food service systems and activities in an institutional or corporate dining-room setting.

Knowledge/Skills

• Knowledge of Child Nutrition Program and food safety regulations.
• Knowledge of personnel management and labor relations.
• Ability to communicate effectively with a variety of stakeholders.
• Ability to assess department needs, develop long range goals and annual objectives.
• Ability to apply the principles of financial management in the development and monitoring of annual department budgets.
• Ability to use technology to improve program quality, service and efficiency.
• Ability to establish menu planning guidelines which meet nutritional requirements, customer satisfaction and budget parameters.
• Ability to to develop and maintain a system of food and supply procurement which meets purchasing requirements and the needs of the Program.
• Knowledge of food services equipment and the principles of kitchen layout and design.
• Computer Proficiency in Windows, Microsoft Word, Microsoft Excel.
• Excellent leadership/management skills.  Detail oriented.  Strong organizational and communication skills.

LICENSES & CERTIFICATIONS

• Food, nutrition and commercial kitchen certifications, preferred

Benefits

Covenant House New York offers a rich package of benefits including but not limited to:

• Medical

• Vision

• Dental

• Life & Supplemental Life Insurance

• Short and Long-term disability insurance 

• Eligibility for medical benefits begins on the date of hire

• PTO includes three weeks of vacation in the first year, ten holidays, 13 sick days, five personal days, and birthday days off

• 403b with employer contribution after 12 months

Covenant House New York is an equal-opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, protected veteran status, or any other characteristic protected by law.

We believe that diverse perspectives drive innovation, and we are dedicated to providing a work environment free from discrimination and harassment where everyone feels respected and valued. If you need assistance or an accommodation due to a disability, contact us at deptpeopleandculture@covenanthouse.org.