Sustainability Lead

Food has lost its soul to modern convenience. And with it, it has lost the power to nourish, inspire, and connect us. So in 2018, CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today, CookUnity delivers 50 million meals a year from the industry’s best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul.

Unwilling to stop there, CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world.

If that mission has you hungry in more ways than one, you’ve found the right job posting.

This role is responsible for driving and supporting sustainability initiatives within the operation, with a strong focus on food waste management and reduction, compliance, and continuous improvement aligned with Zero Waste goals.

The position prioritizes working closely with chef teams on the collection, tracking, and donation of food waste, ensuring processes are followed and maximizing social impact. It also leads and implements internal projects aimed at reducing food waste.

In parallel, the role ensures proper execution of waste management processes, supports audit readiness, and promotes a culture of environmental responsibility across teams. It also plays a key role in employee training, performance data analysis, and identifying opportunities to improve sustainability outcomes.

Through close collaboration with internal teams and external partners, this role helps maintain compliance, implement corrective actions, and develop innovative solutions to reduce waste and improve operational efficiency.

• →Walk through CookUnity’s facilities to ensure that sustainable procedures are followed as they should.
• →Oversee waste sorting and disposal procedures to ensure compliance with zero-waste goals.
• →Track and analyze waste data, identifying trends and areas for improvement.
• →Classify, weigh, and dispose of Food Waste (donations/compost/garbage/ family meals)
• →Register waste of packed meals in spreadsheet.
• →Coordinate DONATIONS pick up with the Non-profit organization we work with.
• →Give feedback to the people in the everyday work to accomplish Sustainability standards (Create Sustainable behavior).
• →Zero Waste Training to chef’s teams.
• →Prepare and lead sustainability audits for Zero Waste Certification
• →Participate in and lead corrective actions related to sustainability audits.
• →Give the necessary data/information to achieve Zero waste Certification to people from RTS
• →Ensure all supplies to correct waste diversion (Stickers, posters, bins)
• →Coordinate with the cleaning team to keep the Green Stations clean and in order.
• →Purchase supplies, when needed.
• →Team up with OPS for the success of the Sustainability Programs.
• →.Identify and implement new sustainable solutions for food waste reduction.
• →Work with partners and respond to the necessary documentation..
• →Organize their team to ensure that assigned tasks are completed daily.

• Bilingual: Spanish and English (required)
• Availability to work weekends (required)
• 2–3 years in food operations / kitchens / warehouses
• Basic knowledge of Google Docs.
• Effective problem-solving and decision-making skills.
• Strong written and verbal communication skills.
• Supervisory and training skills.
• Experience working with inventory, food handling, or waste management processes
• Understanding and awareness of Latino and American cultures.
• Hands-on, can-do attitude.
• Ability to take ownership, improve processes, and enhance results.

This is a proposed schedule and may be adjusted based on operational needs:

• Full-time: 5 days per week (8 hours per day)
• Example schedule: 10:00 AM – 6:30 PM
• Two days off per week (e.g., Wednesday and Thursday)
• Availability to work weekends is required

Please note:

• Days off and schedule may be flexible
• Final schedule will be coordinated within the Sustainability team based on operational needs