P/T Program Manager

The League of Kitchens ( is a unique cooking school in NYC where immigrants teach intimate cooking workshops in their homes, and participants encounter a new culture, cuisine, and neighborhood with every experience. This participatory learning / cooking / eating / sharing experience starts with an interactive cooking lesson and leads into a celebratory dinner.


We’re looking for a smart, big-hearted, self-directed, hard-working, and passionate individual to help us continue to grow this exciting new social enterprise.

The Program Manager will manage daily operations and will oversee communications with our current instructors, our workshop participants, partner organizations, potential instructors, and the general public. They will also help to train and coach newly hired instructors.

Role and Responsibilities:

Serve as the primary staff member responsible for customer service and for daily operations, including scheduling workshops, ordering and distributing workshop supplies, managing the registration process, and monitoring info and support email inboxes.
Maintain ongoing communications with instructors and ensure that they have everything they need to teach their workshops. Create monthly instructor invoices and manage receipt reimbursement.
Solicit survey feedback from workshop participants, monitor and analyze results, and share feedback with other staff and instructors.
Lead outreach efforts to build partnerships with community organizations to help recruit new instructors. Maintain and expand current partnerships.
Manage logistics for public events and collaborations and for video/tv shoots.
Plan, coordinate, and participate in information sessions and in-home cooking auditions to meet and interview interested candidates.
Coordinate and assist with the training of newly hired instructors. Assist with coaching new instructors and helping them grow as teachers and facilitators.
Lead outreach efforts to build partnerships with other organizations and companies in order to attract more students. Maintain and expand current partnerships.
Participate in community and partner events and publicly represent the League of Kitchens.
Provide administrative support to the League of Kitchens CEO.

Who are we looking for?

You’re a master at juggling multiple tasks, wearing multiple hats, and keeping track of all the tiny details.
You’re super organized–your lists have lists and your email box is immaculate. You’re great at prioritizing and organizing your workflow.
You have a strong track record in admin, operations, logistics, or all of the above.
You’re dependable and thorough, and you go the extra mile with everything. You’re always trying to find ways to improve your work and your process.
You’re self-directed and self-motivated. You’re as happy working on your own as you are collaborating with others.
You’re flexible and adaptive and have a great sense of humor. You’re comfortable with change and flux.
You enjoy both big picture strategic thinking and the nitty gritty details of execution. You can comfortably participate in a high-powered panel discussion and run a partnership development meeting, but you’re equally happy to put up posters and to deliver supplies to instructors in Queens.
In general, you’re great with people. You connect easily with people from different backgrounds and cultures. You’re sensitive to complex and subtle social and cultural dynamics. You’re great at building and maintaining relationships.
You can talk with anyone and you love talking with everyone. You’re clear and articulate when you speak, and you’re great on the phone.
You have excellent written and verbal skills. You know how to shape your writing to fit the platform and the audience.
You’re warm, energetic, and enthusiastic, and you’re always polite and professional in your interactions.
You have experience working with people and communities from different backgrounds and cultures, ideally non-native English speakers.
You’re excited about using food and cooking as a way to build cross-cultural connection and understanding, and you’re passionate about promoting the contributions that immigrants make to our culture and society. You’re an omniverous and adventurous eater. You’re excited to try everything.
Professional culinary experience or teaching experience (or culinary teaching experience) are all a plus.

Hours: 15-20 hours/week Must have some availability during business hours, during evenings, and on weekends. (This availability can change from week to week.)

Stipend: $1200/month (plus coverage of conference/event fees and unlimited free cooking workshops)

Location: Flexible/Shifting. (But applicant must be based in NYC.)

Ideal Start Date: June 1st



Please send a cover letter, a resume, and a writing sample (or a link to a writing portfolio/blog) to Lisa Gross, League of Kitchens Founder/CEO, at the email address above.


Assistant, Associate or Full Professor of Food & Nutrition – Two Vacancies –
Graduate School of Public Health & Health Policy

Job ID: 14845

Location: Graduate Center

Regular/Temporary: Regular

Performs teaching, research and guidance duties in area(s) of expertise.
Shares responsibility for committee and department assignments including
administrative, supervisory, and other functions.


The City University of New York Graduate School of Public Health and Health
Policy (GSPHHP) invites applications for two (2) full-time, tenure-track
faculty positions at the Assistant, Associate, or Full Professor level to
begin in Fall 2016. We seek faculty who are eager to expand our graduate
program in public health nutrition and develop a corresponding population
based research program.


Ph.D. degree in area(s) of experience or equivalent. Also required are the
ability to teach successfully, demonstrated scholarship or achievement, and
ability to cooperate with others for the good of the institution.


A preferred candidate should have:
– DPH, PhD, or equivalent in public health, nutrition, food studies, or other
relevant discipline.
– Experience in university-level teaching and mentoring as well as a portfolio
that includes research in food, nutrition or related areas, such as
epidemiology or health policy.
– Track record of funding and peer-reviewed publications.
– Experience in translational work.
– Research on non-communicable diseases.


CUNY offers faculty a competitive compensation and benefits package covering
health insurance, pension and retirement benefits, paid parental leave, and
savings programs. We also provide mentoring and support for research,
scholarship, and publication as part of our commitment to ongoing faculty
professional development.


Click on “Apply Now” below which will bring you to the registration screen. If
you are a new user, you must register to apply. If you already have a user ID,
please use your existing ID to apply. Make sure to upload a CV/resume,
statement of scholarly interests, and contact information for three (3)
professional references (name, title, and organization) by the closing date.


Open until filled with review of applications to begin on May 16, 2016



Crown Finish Caves is a licensed dairy processing plant located in the Crown Heights neighborhood of Brooklyn, NY that specializes in aging cheese. No cheese is made on site. Rather, we work directly with artisan producers to receive their cheese when it is freshly made, “green” cheese. We age the cheese for the optimum amount of time, which is anywhere from a couple weeks up to a year plus, and we market and sell it here in NYC, as well as to specialty shops across the country.

Our facility is located in a mid-19th century brewery that operated until the Prohibition. 30 feet below the ground are the original, arched-brick “lagering” tunnels where beer was fermenting over one hundred years ago. We have retrofitted one of these tunnels with a modern climate control system to create a stable and ideal cheese-aging environment. Currently, we are aging a wide variety of cheeses from small-format, soft-ripened washed rind and bloomy rind to large-format Alpine styles and cheddars. We are aging cheese made from cows€™ milk, goats€™ milk, sheeps€™ milk, mixed milks, and even water buffalo milk. We work directly with producers in the Northeast, Wisconsin, as well as one family farm in Italy.

The apprentice will have the opportunity to work directly with all the afore-mentioned cheeses and will therefore learn a wide variety of affinage (cheese aging) practices and techniques. We are constantly doing R&D on cheeses and experimenting with different techniques, so you will take part in this process as well. Primary responsibilities are caring for and maintenance of cheeses. This includes flipping, brushing, applying ash, and washing cheeses with brine solutions, culture solutions, and alcohol solutions

You will also learn about and take part in:
Receiving and processing large shipments of green cheeses
Cleaning, wrapping, and packing cheese for sale
Routine environmental swabbing and food safety logging
Mixing and preparing ripening culture solutions
Daily coffee breaks involving extensive cheese tastings and rumination
We work with a variety of raw and pasteurized milk cheeses and age most of them on wooden boards. As a result, in order to work with us, you must have an incredible attention to detail regarding sanitation protocol and cross contamination potential at all times. Food safety is paramount to our operation.
This apprenticeship will demystify the romantic vision of affinage. You will experience the everyday realities of working in a commercial dairy processing plant and have the opportunity to be a part of a small but rapidly growing cheese-aging business in the heart of the country’s greatest artisan cheese market. Ideally, this apprenticeship will transition into a paid position for the right candidate. Experience in the cheese industry is not necessary but certainly helpful. All we require is a profound passion for cheese.

Ability to work on your feet, lift 50+ pounds, bend low and reach high. This is a physical job.
Good interpersonal and customer service skills. Cheese mongering experience a plus.
1-3 days of weekday availability; Mondays and Fridays are ideal.

We will provide transportation (via pre-loaded metro card) and access to exclusive events held at the cave and elsewhere (such as wine, beer and cheese tastings, private parties and educational events that we are associated with). Additionally, as stated above, we are ideally hoping to find a candidate suited for part or full time paid work in the near future.

Please email with a Resume, Cover Letter, and References. Thank you!

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