Program Manager Kitchen

MERCY HOUSE•Eastvale, CA

7d•$35 - $35

About The Position

The Kitchen Manager oversees daily kitchen operations at the Harrison Hope Shelter Program. The kitchen produces three nutritious meals per day for up to 150 guests. The position oversees food preparation, supply ordering, staff scheduling, and inventory monitoring, and reports to the Program Manager, Emergency Services. The role also manages kitchen staff and volunteers, supports food and supply donations, coordinates meals and special dietary needs, and maintains food safety, cleaning, equipment maintenance, and inspection documentation. The schedule is Monday through Friday, 7:00 AM to 3:00 PM.

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.
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 guest access to meals, snacks, and drinks within U.S. FDA guidelines.
Coordinate with staff to identify and meet guests’ special dietary needs.
Implement and document kitchen equipment maintenance and cleaning schedules and maintain Health Department inspection documentation.
Oversee kitchen staff, including 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.