Food Services Manager/Culinary Instructor Part-time position- Sanford

Catholic Charities of Central Florida Inc•Sanford, ME

18d

About The Position

The Food Services Manager supervises daily kitchen operations at the Pathways to New Hope Facility. Responsibilities include meal preparation, purchasing, inventory, equipment oversight, cost control, sanitation, safety, staff training, participant coaching, catering production, and planning nutritious meals that account for residents’ medical requirements. The role requires following administrative direction, exercising sound judgment, and collaborating with program staff, instructors, partners, and shared kitchen users. The manager leads hands-on culinary training for groups of up to 12 participants, typically one to two days per week for approximately eight hours per training day. Training covers food preparation, knife skills, portioning, sanitation, food safety, kitchen organization, commercial kitchen practices, and workplace skills. The position also oversees kitchen operations and documentation, supports CRAFT Catering as a revenue-generating social enterprise, and coordinates catering and community meal activities with the Program Director and partners. The position requires a personal commitment to serving people in need, respect for Catholic values and Catholic Social teaching, professional conduct, cultural sensitivity, confidentiality, and the ability to work both independently and collaboratively. The employee must comply with applicable agency policies and AHCA, DOH, fire safety, and other licensing requirements.

Requirements

High school diploma or equivalent.
At least two years of professional restaurant, catering, institutional food service, or commercial kitchen experience.
Strong knowledge of cooking, sanitation, safe food handling, kitchen records, recipes, and production guides.
ServSafe Manager certification, or ability to obtain it within 90 days of employment; maintain certifications required by applicable regulations.
Ability to teach and mentor adults with varying experience and backgrounds, coordinate production, and meet deadlines.
Valid driver’s license and ability to assist with catering deliveries as needed.
Excellent command of English and effective communication with participants, agency staff, partners, customers, and the community.
Ability to prioritize tasks and time demands, solve problems, and maintain a high level of confidentiality.
Appreciation and respect for the Catholic Church and its teachings; conduct must support the Church’s mission and comply with its faith, morals, laws, and diocesan policies.
Ability to sit and stand for extended periods, reach, grasp, see near and far, and communicate verbally and in writing.
Ability to safely lift and move food, supplies, and kitchen equipment as required, with reasonable accommodation where applicable.
Commitment to serving people in need, cultural sensitivity, sound judgment, flexibility, and the ability to work independently and as part of a team.

Nice To Haves

Culinary degree, certificate, apprenticeship, or equivalent experience.
Commercial kitchen supervision experience.
Experience in catering, menu development, cost control, workforce development, or nonprofit programs.

Responsibilities

Supervise the daily operations of the facility kitchen, including meal preparation, purchasing, inventory, equipment, costs, sanitation, safety, and staff training.
Plan nutritious meals while considering residents’ medical requirements, and maintain an emergency food supply in accordance with AHCA guidelines.
Lead hands-on culinary training for groups of up to 12 participants, typically one to two training days per week of approximately eight hours each.
Teach food preparation, knife skills, portioning, sanitation, food safety, kitchen organization, and commercial kitchen practices.
Design practical production projects and reinforce punctuality, teamwork, communication, accountability, customer service, and professionalism.
Coach participants with varying skill levels, provide constructive feedback, and help assess employment readiness.
Coordinate with specialized instructors, CRAFT staff, and partners to support consistent training and employment goals.
Oversee kitchen supplies, equipment, cleanliness, maintenance, schedules, shared kitchen use, and cleaning responsibilities.
Maintain a safe, sanitary, and organized kitchen in compliance with applicable food safety, health, fire safety, and licensing requirements.
Manage purchasing, receiving, food storage, inventory rotation, food costs, waste, and responsible use of donated ingredients.
Maintain delivery records, food temperature checks, refrigerator and freezer logs, and other required operational documentation.
Identify equipment and maintenance needs, follow emergency procedures, and report needs to program leadership.
Follow agency information technology and reporting requirements and attend required meetings.
Assist the Program Director in developing and operating CRAFT Catering as a revenue-generating social enterprise.
Plan menus and oversee preparation for events, boxed lunches, meetings, community gatherings, and customer orders.
Develop standardized recipes, portion sizes, food costing, production plans, and efficient operating procedures.
Ensure food quality, presentation, packaging, delivery readiness, customer service, and event setup or service as needed.
Integrate catering production into participant training to provide real-world experience.
Incorporate nutritious community meal preparation into training when practical and coordinate packaging and distribution with partners.
Coordinate training schedules, kitchen activities, catering production, and community meals with the Program Director.
Support procedures, production schedules, program planning, continuous improvement, and growth opportunities.
Work within approved budgets, forecast departmental needs, and communicate resource requirements to leadership.
Perform other duties as directed.
Follow agency philosophy, policies, procedures, professional ethics, work schedules, and applicable Fair Labor Standards Act provisions.
Maintain professional boundaries, confidentiality, and respectful working relationships with staff, participants, clients, partners, volunteers, and the community.
Support the mission and purpose of the Church and conduct oneself consistently with its teachings and applicable diocesan policies.