Kitchen Manager

Job Description

Job Summary:

The Kitchen Manager is responsible for overseeing the daily operations of the Community Center kitchen, ensuring the safe, efficient, and compliant preparation and service of nutritious meals for community members, youth programs, educational initiatives, and special events. This role manages kitchen operations, food purchasing, inventory, budgeting, sanitation, food safety, and regulatory compliance while supporting nutrition education, community outreach, and organizational fundraising efforts.

Essential Job Functions:

• Direct and oversee all kitchen operations, ensuring the efficient preparation, service, and storage of nutritious meals while maintaining exceptional standards of food quality, safety, sanitation, and customer service.
• Develop menus and meal programs that align with nutritional guidelines, available funding, organizational initiatives, and the diverse needs of children, families, and community members.
• Manage food procurement, inventory, budgets, and program resources by overseeing purchasing, receiving, cost controls, vendor relationships, and accurate financial and inventory records.
• Maintain compliance with all applicable federal, state, and local food safety, sanitation, OSHA, Arizona health department, and regulatory requirements, ensuring the kitchen remains organized, safe, and inspection-ready.
• Oversee food preparation, equipment maintenance, sanitation procedures, temperature controls, and operational workflows to promote a safe, efficient, and high-quality food service environment.
• Coordinate kitchen operations and meal services in support of after-school programs, summer initiatives, community events, health and wellness programs, fundraising activities, and other organizational functions.
• Lead nutrition education, healthy cooking demonstrations, and wellness initiatives that promote healthy lifestyles and support the organization's mission.
• Cultivate collaborative relationships with vendors, donors, community partners, volunteers, and internal departments to strengthen programs, enhance services, and support organizational objectives.
• Support grant-funded initiatives by achieving program goals, maintaining required documentation, and assisting with compliance and reporting requirements.
• Continuously evaluate kitchen operations, implementing process improvements that enhance efficiency, reduce waste, strengthen food quality, and maximize available resources.
• Ensure commercial kitchen equipment, facilities, and work areas are properly maintained, coordinating routine maintenance, repairs, and replacements to support safe and uninterrupted operations.
• Perform other duties as assigned.

Skills & Abilities:

• Thorough knowledge of commercial kitchen operations, food safety regulations, sanitation practices, nutrition principles, and inventory management.
• Strong organizational, financial, and operational planning skills with the ability to manage budgets, prioritize competing responsibilities, and meet deadlines in a fast-paced environment.
• Excellent leadership, communication, and interpersonal skills with the ability to build collaborative relationships with employees, volunteers, vendors, community partners, and program participants.
• Sound judgment, professionalism, and problem-solving skills with a commitment to delivering exceptional service and maintaining high standards of quality and compliance.
• Proficiency with Microsoft Office Suite and the ability to quickly learn and effectively utilize organization-specific software and technology systems.
• Ability to travel locally, as needed, for meetings, training, community outreach, and other business-related activities.

Experience:

• Two (2) or more years of progressively responsible experience managing commercial food service, institutional dining, school nutrition, healthcare, nonprofit food programs, or a similar food service environment.
• Experience overseeing food purchasing, inventory, budgeting, kitchen operations, and community-based nutrition or food service programs is preferred.

Education:

• High school diploma or GED required.
• Associate's degree in Culinary Arts, Nutrition, Food Service Management, Hospitality, or a related field preferred; bachelor's degree is a plus.
• Equivalent combinations of education, training, certifications, and progressively responsible experience may be considered in lieu of formal education.

CREDENTIALS / LICENSES / CERTIFICATIONS / professional standards:

• Current Arizona Certified Food Protection…