Regional Culinary Operations Manager

Boys and Girls Club of the Northern Plains•Brookings, SD

2d•Onsite

About The Position

The Regional Culinary Operations Manager is responsible for the daily operations of the kitchens in Brookings, Milbank, Moody County, Vermillion, & Yankton Boys & Girls Clubs along with Clubhouses (ECE) at Brookings, Flandreau, & Vermillion. This includes planning nutritious meals and snacks that meet dietary guidelines, managing food inventory and orders, managing the cleanliness and safety of the kitchen environment, and ensuring compliance with local health codes and licensing requirements. The Regional Culinary Operations Manager also oversees food-related grants and supports Club-wide nutrition initiatives and special events. This position will supervise all staff in each kitchen throughout the region.

Requirements

High school diploma or equivalent required
Prior experience in food preparation, kitchen management, or food service strongly preferred.
Current Food Handler Certification or willingness to obtain upon hire.
Strong organizational and time management skills.
Ability to lift and carry up to 50 lbs. and stand for extended periods.
Comfortable working in a fast-paced, youth-centered environment.
Effective communication skills and a collaborative, team-oriented attitude.
Commitment to the mission, values, and goals of the Boys & Girls Club.
Must have availability Monday through Friday 7:00 AM – 7:00 PM.
Management/Supervisory Experience.

Nice To Haves

additional culinary or nutrition-related training is a plus.
Knowledge of USDA meal patterns, CACFP, and food service grants is a plus.

Responsibilities

Plan and oversee the service of nutritious snacks, lunches, and suppers in compliance with dietary guidelines.
Create and maintain monthly menus that meet the nutritional needs of youth across all sites.
Manage all food inventory, ordering, and deliveries, including unloading and organizing stock.
Ensure proper food storage, preparation, and service in accordance with food safety standards.
Audit kitchen cleanliness and organization in each Unit on a regular basis.
Complete and maintain Food Safe training and ensure compliance with all licensing and health regulations.
Lead the implementation, documentation, and reporting of food-related grants, including compliance with grant guidelines.
Build relationships with program staff to develop nutrition education and programming tied to the café.
Support and assist with food service needs for Club events and community gatherings as needed.
Supervise kitchen staff in each unit as their primary supervisor.
Follow up with Unit Directors on Kitchen staff performance.
Help fill in when kitchen staff is running low in each unit.
Attend and participate in all required staff meetings, one-on-one check-ins with supervisors, and team meetings.
Ensure timely communication and collaboration with team members.
Perform other duties as assigned to support the mission and daily operations of the Club.