Kitchen Manager, Community Kitchen SAFB

The San Antonio Food Bank INC•San Antonio, TX

About The Position

The Kitchen Manager is a mission-driven member of the San Antonio Food Bank team who leads daily production for meal programs serving the community. The role works closely with SAFB leadership and internal teams to align kitchen operations with organizational standards and applicable government, grant, and program requirements, including USDA, TDA, and Feeding America expectations. As a hands-on culinary leader, the Kitchen Manager ensures timely, high-quality meal production, food safety, accurate documentation, and responsible stewardship of donated, purchased, and grant-supported resources. The role also provides practical culinary training for kitchen staff, trainees, volunteers, interns, and students and supports catering operations. The Kitchen Manager promotes accountability, teamwork, and continuous improvement, keeping the kitchen prepared for programs, contracts, partnerships, audits, and inspections. The schedule requires a start time as early as 4 a.m. or 6 a.m.; an end time is not guaranteed. Schedule flexibility is required, including occasional early mornings, evenings, and weekends based on program needs.

Requirements

3–5 years of professional cooking experience in a high-volume food service, K-12 school nutrition, institutional, healthcare, educational, catering, or nonprofit food production environment.
Experience with federal child nutrition programs, including CACFP, NSLP, SBP, SFSP, or other K-12 school meal programs, and working knowledge of USDA/TDA meal pattern requirements, recipe compliance, and production documentation.
Experience leading kitchen teams, such as as a school kitchen manager or cafeteria manager, or through supervision of volunteers and culinary trainees.
Current ServSafe Manager Certification or ability to obtain it within 30 days.
Strong food safety and sanitation practices.
Excellent organizational, communication, and time management skills.
Ability to work independently and collaboratively in a fast-paced environment.
Schedule flexibility, including occasional early mornings, evenings, and weekends based on program needs.
Valid Texas driver's license, reliable transportation, and acceptable driving record.
Ability to stand and walk for extended periods; lift and move up to 50 pounds; bend, reach, push, pull, and perform repetitive kitchen tasks; and work in varying kitchen temperatures and environments.

Nice To Haves

Graduate of an accredited Culinary Arts Program.
Experience in nonprofit, community feeding, or food bank operations.
Bilingual English/Spanish.

Responsibilities

Lead daily food production for federal, contracted, vended, and catering meal programs, including portioning, packaging, and coordinating accurate meal counts for timely delivery to partner and satellite sites.
Prepare standardized, USDA-credited recipes and maintain consistent production records, portion sizes, and presentation standards.
Maintain food quality, safety, efficiency, and kitchen cleanliness; monitor food costs and minimize waste through proper inventory management.
Assist with menu planning, recipe scaling, and production scheduling.
Ensure compliance with applicable USDA, TDA, CACFP, NSLP, SFSP, Afterschool Snack Program, and other federal nutrition program requirements.
Maintain production records, temperature logs, inventory documentation, crediting documentation (CN labels and Product Formulation Statements), and meal service records.
Collaborate with Culinary Leadership and Program teams on TDA Administrative Reviews, health inspections, and federal and state reporting requirements.
Supervise and train kitchen staff, volunteers, interns, and trainees in food safety, sanitation, technique, cost control, presentation, and kitchen organization.
Foster a positive, respectful, mission-driven work environment and welcome, train, and recognize volunteers.
Support workforce development and culinary training initiatives serving community members throughout the region.
Manage food, supplies, chemicals, and small wares inventory; place and receive orders and ensure product accountability.
Inspect equipment and report maintenance and repair needs through established channels.
Maintain a clean, safe, organized, and inspection-ready kitchen.
Support SAFB essential operations and demonstrate its mission, vision, and values.
Participate in community events, special projects, and catering functions as needed.
Complete reporting requirements and other assigned duties.