Kitchen Manager

Shepherds House Ministries•Bend, OR

1d•Onsite

About The Position

At Shepherd’s House Ministries, we believe in meeting people exactly where they are—with compassion, dignity, and grace. We offer food for the hungry, shelter for the homeless, and supportive programs for individuals facing life-controlling challenges. Our mission is to break cycles of pain by healing hearts and transforming lives. We create grace-filled environments where every person is welcomed, valued, and encouraged to pursue meaningful life change at their own pace. Through supportive services, innovative programs, and a deeply caring team, we walk alongside each individual on their journey—reflecting the transformative love of God in all we do. This position has a BFOQ to be faith aligned. We are seeking a passionate and mission-driven Kitchen Manager to help expand the impact of Shepherd’s House Ministries across all sites and advance this life-changing work. The Kitchen Manager is accountable for overseeing daily kitchen operations in partnership with the Food Service Director, ensuring the consistent delivery of nutritious meals in a safe, compliant, and mission-aligned environment. This role leads menu planning, food procurement, meal preparation, service coordination, sanitation, and recordkeeping related to inventory, donations, meal counts, and health and safety standards. The Kitchen Manager supervises and develops staff, volunteers, and program participants while fostering a positive, respectful kitchen culture that supports recovery through healthy nutrition. In alignment with the organization’s faith-centered values, this position engages relationally with residents and team members, participates in meetings and trainings, and supports food distribution, donor partnerships, special events, and ongoing improvement of food service programs.

Requirements

High school diploma or GED required; food service or culinary training preferred.
Minimum 2–3 years of experience in commercial or institutional kitchen operations.
Knowledge of food safety, sanitation standards, and health department regulations (Food Handler’s Card required; ServSafe preferred).
Experience with large-scale meal planning, inventory management, and food procurement.
Ability to supervise staff and volunteers while fostering a positive, mission-aligned kitchen environment.
Ability to work flexible hours as needed, including early mornings, evenings, or events.
Valid driver’s license and insurable driving record preferred (for food pick-ups/deliveries).
Ability to remain flexible and adapt well.
Work well in a team environment and be able to accept input as well as supervisory guidance.
Able and willing to interact with shelter guests in a compassionate and respectful manner.
Knowledgeable and empathetic to the needs of the poor and suffering.
Able to maintain a positive, professional, Christ-like manner with all donors, staff, guests, and volunteers.

Nice To Haves

Prior supervisory or lead experience in a food service setting preferred.
ServSafe preferred
Valid driver’s license and insurable driving record preferred (for food pick-ups/deliveries).

Responsibilities

Oversee daily kitchen operations to ensure efficient meal production and service.
Plan and implement healthy, balanced weekly menus in coordination with the Food Service Director.
Prepare, cook, and serve nutritious meals while maintaining quality and presentation standards.
Ensure consistent delivery of three meals per day aligned with program needs.
Acquire donated and purchased food and coordinate donor pick-ups and deliveries.
Maintain food inventory levels and oversee proper storage, rotation, and usage.
Order and restock kitchen and non-food supplies as needed.
Recruit, train, schedule, and supervise kitchen staff, volunteers, and program participants.
Foster a positive, respectful, and team-oriented kitchen environment through hands-on coaching.
Ensure compliance with all food safety, sanitation, and health department regulations.
Oversee food handling, preparation, storage practices, and sanitation schedules.
Conduct temperature checks and maintain required food safety and inspection documentation.
Track meal counts and maintain records of food purchases, donations, and inventory.
Prepare reports and organizational statistics, including Neighborhood Impact data.
Support program engagement through participant training, nutrition education, food distribution, events, and staff collaboration.