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Branch Head RLC New Orleans

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Rescuing Leftover Cuisine Inc


Rescuing Leftover Cuisine, Inc. ("RLC") is a non-profit food rescue organization based in New York City that delivers excess food from food businesses and corporations to local human service agencies such as homeless shelters and soup kitchens to feed the hungry. We have thus far delivered over 4.6 million pounds of food with the lowest cost per delivery in the industry. Our business model is centered around four stages: (1) proactively seek out businesses with leftover food for partnerships, (2) deliver excess, wholesome food directly to local agencies, (3) use our expertise in food rescue to consult each partner different ways to reduce food waste, (4) partners successfully graduate from the RLC food rescue program with reduced food cost and food waste. RLC is happy to provide any documentation needed for students to receive internship credit for their university/college program.

Position Summary:

The Branch Head is a volunteer position that will manage the operations and logistics of pickups and drop-offs between food businesses, volunteers, and charitable organizations in New Orleans. The Branch Head will be working with a team which supports them in fundraising, marketing, operations, and outreach.


  • Human Service Agency (HSA) communication and upkeep (monthly)
  • Communicates with HSAs; reroutes food rescues if HSA is closed
  • Collect numbers to create monthly Impact Report
  • Follow the roadmap and help align team on upcoming focus/initiative (bi-monthly)
  • Help keep track of expenses and finances
  • Check RLC platform to make sure pictures, receipts, are uploaded correctly (weekly)
  • Ensures all volunteer/rescuer slots are filled 2 days in advance (3x/week)
  • Collect photos/videos from HSAs to send to Social Media Manager (quarterly)
  • Sets up new instructions and routes into system by Friday of each week
  • All new Food Donors pickup schedules start Monday of the new week


  • Self-starter; ability to initiate and work independently
  • Ability to interact professionally with potential partners in person, via phone, and email
  • Ability to multitask and prioritize

RLC team members have the chance to work closely with the founders of the branch and have the opportunity to make a true, meaningful impact in their time with the organization. This is a part-time, unpaid position with the possibility to become paid with fundraising efforts. The Branch Head will be expected to work 5 - 10 hours per week.


Interested applicants should apply by submitting a resume. Candidates for initial phone screenings will be contacted on a rolling basis until the positions are filled.

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About Rescuing Leftover Cuisine Inc


25 Broadway, 12th Floor, New York, NY 10004, US

Mission Statement

To become the world’s most widely used solution for companies and individuals to eliminate food waste in their communities.


Rescuing Leftover Cuisine is a non-profit food rescue organization based in New York City that provides solutions to prevent excess wholesome cuisine from being wasted. RLC provides services such as food waste consulting, excess food delivery, co-branding services, and tax credit assistance.

RLC approaches the two large issues of hunger and food waste in three main ways. First, we localize the issues into sets of communities that can help sustain themselves. After identifying the homeless shelters of a needy community, we proactively find restaurants, hotels, and catering companies with excess food in that vicinity that could help support these disadvantaged communities.

Second, we leverage technology to facilitate the identification and handling of excess food. Thus, these partner food providers will be using a smartphone application to report when excess food is occurring, and the same app is used to engage community members, because volunteering with us can be as easy as taking a brisk walk.

Third, we tackle food waste at its root, aiming to eliminate as much food waste as possible and bringing the remaining excess food to where it is needed most. The data of when food waste occurs is used in our analysis of what types of food waste could be avoided, and RLC suggests ways that partner food providers can reduce waste at its root.



We'll work with your schedule.


1119 Poydras StNew Orleans, LA 70112



  • Management
  • Operations
  • Project Management




  • 10 hours per week

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