Kitchen Manager

Community Food Bank of Southern Arizona•Tucson, AZ

5d•$50,995 - $70,118•Onsite

About The Position

The Community Food Bank (CFB) Kitchen Manager oversees the daily operations of assigned commercial kitchen facilities, ensuring safe, efficient, and high-quality food production in support of CFB nutrition and meal programs. This position is responsible for planning and directing kitchen operations, supervising kitchen staff and volunteers, maintaining food safety and regulatory compliance, managing production schedules, controlling inventory, and ensuring operational excellence. The Kitchen Manager works collaboratively with Nutrition & Meal Programs, Culinary Training, Food Sourcing, and other internal departments to ensure meals are produced efficiently, meet quality standards, and support the organization's mission.

Requirements

Bachelor's degree in Food Service Management, Culinary Arts, Hospitality Management, Nutrition, or a related field; or an equivalent combination of education and experience.
Four (4) years of progressively responsible experience in commercial kitchen operations, food production, or institutional food service.
Two (2) years of supervisory or management experience.
ServSafe Food Protection Manager Certification or ability to obtain within 90 days of hire.
Intermediate proficiency with Microsoft Office 365.
Valid Arizona Driver License with an acceptable driving record.
Ability to exert up to 50 pounds of force occasionally, up to 20 pounds of force frequently, and negligible force constantly to move objects.
Ability to stand and walk for extended periods throughout the workday.
Ability to frequently bend, stoop, kneel, crouch, reach, push, pull, and perform repetitive hand and arm movements.
Ability to frequently lift, carry, push, and pull food products, cookware, supplies, and equipment weighing up to 50 pounds.
Ability to safely operate commercial kitchen equipment.
Ability to work in commercial kitchen, warehouse, cooler, and freezer environments with varying temperatures, humidity, noise levels, and exposure to food allergens.
Ability to wear required personal protective equipment and follow safe work practices.
Ability to work effectively with people from diverse economic, social, and cultural backgrounds.

Nice To Haves

Experience in nonprofit, institutional, healthcare, or high-volume food service.
Experience managing commercial kitchen budgets and inventory.
Experience supervising volunteers.
Bilingual in English and Spanish.

Responsibilities

Manages daily kitchen operations to ensure efficient, safe, and high-quality food production.
Develops and monitors production schedules to meet operational demands and delivery timelines.
Oversees food preparation, packaging, storage, and distribution activities.
Monitors productivity, workflow, and operational performance while identifying opportunities for continuous improvement.
Ensures kitchen equipment is maintained and operational; coordinates repairs and preventative maintenance.
Supervises kitchen staff, including Production Supervisors, cooks, kitchen support staff, and volunteers, as assigned.
Recruits, trains, coaches, evaluates, and develops staff to promote high performance and professional growth.
Establishes work schedules and adjusts staffing levels to meet operational needs.
Fosters a collaborative, respectful, and safety-focused work environment.
Supports employee engagement and accountability through regular communication and performance management.
Ensures meals are prepared according to standardized recipes, production schedules, nutritional requirements, and quality standards.
Collaborates with Nutrition & Meal Programs staff to implement menus that meet participant nutritional needs.
Monitors food quality, appearance, taste, portioning, packaging, and presentation.
Implements quality assurance measures to maintain consistency across kitchen operations.
Ensures compliance with all applicable food safety regulations, HACCP principles, sanitation requirements, and health department standards.
Maintains a clean, organized, and safe kitchen environment.
Oversees food temperature monitoring, sanitation procedures, labeling, storage, and inventory rotation using First In, First Out (FIFO) principles.
Maintains required food safety certifications and ensures staff complete required training.
Oversees food, supply, and equipment inventory.
Collaborates with Food Sourcing and Procurement staff to maintain appropriate inventory levels and vendor relationships.
Monitors food costs and recommends strategies to improve operational efficiency and reduce waste.
Assists with budget planning and monitors expenditures within assigned operational areas.
Collaborates with Nutrition & Meal Programs, Culinary Training, Operations, Food Sourcing, and other departments to support organizational priorities.
Supports meal production for Mobile Meals, Community Meals, congregate meal sites, contract meal services, emergency feeding operations, and special events.
Participates in strategic planning and continuous improvement initiatives to strengthen kitchen operations.
Performs other duties as assigned.