ITB Kitchen Manger

Sulzbacher Center•Jacksonville, FL

12d

About The Position

The Inside the Box Kitchen Manager leads daily kitchen production for Inside the Box, Sulzbacher’s social enterprise catering company, and supports hands-on work with the Culinary Arts Program (CAP). The role manages food preparation, customer service and orders, kitchen staff, and culinary students assigned to Inside the Box tasks. It ensures food safety, quality, and consistency; oversees production schedules and inventory; and maintains a clean, safe, and organized commercial kitchen. The manager also oversees the ITB food and delivery budget and staffing strategy. The position supervises kitchen staff, volunteers, and culinary students assigned to catering production and the culinary lab. It also mentors and trains CAP students during catering practicums and lab experiences, provides hands-on instruction, and communicates student attendance, performance, and progress to program leaders. The role supports student externship and job placement efforts by modeling professional kitchen standards and providing feedback on job readiness. This is a full-time position scheduled for approximately 40 hours per week. Hours may vary with catering demand and staffing needs and include early mornings, evenings, weekends, and some holidays. The work takes place in a fast-paced commercial kitchen, with occasional local travel and possible delivery assistance.

Requirements

Valid Florida driver’s license and personal vehicle; willingness to assist with deliveries when needed.
At least 21 years of age.
Acceptable annual Motor Vehicle Record check.
Ability to pass a Level II Background check or screening.
Current ServSafe Food Handler or Food Protection Manager certification, or ability to obtain certification within 60 days of hire.
Working knowledge of food preparation, large-batch cooking, catering production, and safe food handling practices.
Experience managing kitchen budgets.
Ability to work cooperatively with staff, volunteers, and students in a firm, respectful, and courteous manner.
Strong organizational skills, attention to detail, and accuracy, including the ability to track and maintain food service numbers daily and monthly.
Understanding of USDA requirements and basic warehousing.
Proficiency in Outlook, Word, Excel, and other basic computer skills.
Ability to stand for extended periods and lift up to 50 pounds, including pots, food containers, and supplies.
Physical ability to work flexible times as required to support Food and Nutrition Services staff and shelter needs.
Ability to work in a fast-paced commercial kitchen with exposure to heat, cold, noise, and wet or slippery surfaces.
Ability to travel locally occasionally.
Ability to accurately keep records and compile collected data.

Nice To Haves

Minimum of two years of commercial kitchen experience, including at least one year in a lead or supervisory role.
Experience working with vulnerable populations, such as individuals experiencing homelessness or people who are emotionally vulnerable or medically supervised.

Responsibilities

Manage and direct daily Inside the Box kitchen operations, assign tasks, and ensure catering orders are prepared accurately, on time, and to quality standards.
Review incoming catering orders and production schedules with the Catering team at the start of each week and each day.
Prepare, cook, and portion catering food according to recipes, specifications, and portion standards.
Train, coach, and evaluate kitchen staff and culinary students in food handling, knife skills, equipment use, and kitchen procedures.
Ensure compliance with food safety, sanitation, and health department regulations, including labeling, dating, temperature logs, and storage.
Work with the Culinary and Catering Manager to order food and supplies, receive and inspect deliveries, store items properly, and stay within budget.
Maintain accurate inventory, track food usage and waste, and help meet or exceed budgetary goals.
Verify that completed orders are packed, labeled, and staged correctly for delivery or pickup.
Inspect, clean, and maintain kitchen equipment and work areas, and promptly report maintenance or repair needs.
Support staff and student scheduling to ensure appropriate coverage for daily orders.
Enforce workplace safety practices and immediately report accidents, injuries, and unsafe conditions.
Assist the Chef with preparation and inventory for the culinary lab and student dining operations while meeting or exceeding budgetary goals.
Provide hands-on instruction and supervision to CAP students during catering practicums and lab sessions.
Communicate student attendance, performance, and progress to the Chef and Culinary and Catering Manager.
Support externship and job placement efforts by modeling professional kitchen standards and providing feedback on student readiness.
Respond sensitively to the emotional, spiritual, and practical needs of residents, families, guests, and staff; provide positive feedback; and adjust priorities to meet customer needs.
Report or correct issues related to safety, cleanliness, and comfort in resident and work areas.
Follow universal precautions and infection control techniques, and demonstrate understanding of facility safety procedures for fire, weather, and other disasters.
Perform other duties as assigned.