Kitchen Manager - Homeless Shelter

MERCY HOUSE•Bakersfield, CA

3d•$35 - $35•Onsite

About The Position

The Kitchen Manager oversees daily kitchen operations at Brundage Lane Navigation Center in Bakersfield, California. The kitchen produces three nutritious meals per day for up to 150 guests. The manager oversees meal preparation, food and supply ordering, inventory, staff scheduling, and the center’s Culinary Training Program, which teaches job skills to guests. The role manages menus and meal production, food storage and safety procedures, donations, guests’ access to food, special dietary needs, kitchen cleaning and equipment maintenance, and documentation for Health Department inspections. It also supervises kitchen staff and volunteers, ensures regulatory compliance through training and inspections, and manages schedules, timesheets, and leave requests. The position is full-time and non-exempt, with a schedule of Monday through Wednesday, 7:00 a.m. to 3:30 p.m., and Thursday through Friday, 10:00 a.m. to 6:30 p.m. The stated pay is $34.50 per hour.

Requirements

At least 3 years of kitchen experience.
At least 2 years of management experience.
Safe Serve Manager Certification.
Extensive and proven knowledge of kitchen health and safety regulations and culinary management.
Ability to work in stressful, fast-paced environments.
Problem-solving and conflict-management skills.
Clear organization, communication, and leadership skills.
Ability to lift, push, and pull up to 50 pounds and 5 feet.
Ability to read fine-print labels, including ingredients and expiration dates.
Ability to stand for extended periods.

Responsibilities

Prepare monthly menus for breakfast, lunch, and dinner, seven days per week.
Oversee daily meal production for the Brundage Lane Navigation Center.
Order food weekly and maintain inventory of food and kitchen supplies.
Collaborate with Development Staff to build relationships with food and supply donors.
Coordinate and receive donated food and kitchen supplies.
Store food products in compliance with health and safety regulations.
Implement and document safe food-receiving and storage processes.
Set protocols for guests’ access to meals, snacks, and drinks within USFDA guidelines.
Coordinate with staff to identify and meet guests’ special dietary needs.
Implement and document maintenance and cleaning schedules for kitchen equipment and maintain documentation for Health Department inspections.
Keep the kitchen clean and organized.
Oversee the lead cook, cooks, and cleanup staff.
Train staff and volunteers to comply with Health Department regulations.
Document and maintain food safety training records for staff and volunteers.
Conduct regular and random inspections to ensure ongoing regulatory compliance.
Create and manage schedules for kitchen staff and volunteers.
Approve timesheets, PTO requests, and other leave for kitchen team members.
Oversee the center’s Culinary Training Program and teach job-training skills to guests.