Kitchen Manager Jobs

About The Position

Requirements

• High school diploma or equivalent required; culinary or food-service management experience strongly preferred.
• Current Food Safety Manager Certification (ServSafe or Utah-approved equivalent) required within 30 days of hire. Valid Utah food handler permit required at start date.
• Demonstrated operational knowledge of food-service regulations, inventory systems, and compliance documentation.
• Strong leadership, communication, and organizational skills with the ability to supervise and mentor adults in recovery.
• Proven ability to maintain professional boundaries with vulnerable populations (individuals experiencing substance use disorders, mental health challenges, and trauma).
• Must be at least 21 years of age.
• Ability to work flexible shifts, including some weekends and holidays as needed for residential program coverage.
• First Aid/CPR certification (provided by Odyssey House if not current).
• Valid Utah driver’s license and acceptable Motor Vehicle Record (MVR) required.
• Must pass all pre-employment screenings, including background check, fingerprinting, and applicable registry checks.

Responsibilities

• Maintain a safe, sanitary, and fully compliant kitchen environment in accordance with Utah Department of Health and Human Services regulations, OSHA standards, and Odyssey House policies. Achieve and sustain a minimum 90% score on all monthly and semi-annual audits (TJC, Health Department, food bank, and internal).
• Manage food purchasing, receiving, inventory management, storage, and vendor relationships—including strong partnerships with Utah food banks—to ensure cost-effectiveness, product integrity, and regulatory compliance.
• Consistently meet or exceed standards for food preparation, portion control, sanitation, temperature monitoring, and safe food handling.
• Serve as the primary point of contact for all Health Department inspections, food bank audits, and regulatory reviews.
• Maintain accurate, organized documentation (temperature logs, incident reports, food-handler certifications) retained for a minimum of two years.
• Design and deliver vocational kitchen training for clients in recovery, teaching food preparation, sanitation, inventory control, safety practices, and professional kitchen operations while modeling healthy boundaries and recovery-supportive behaviors.
• Develop and manage kitchen schedules to ensure all meals and program events are properly staffed and executed.
• Maintain kitchen equipment, implement cleaning schedules, and coordinate preventative maintenance.
• Facilitate weekly kitchen/vocational training meetings and complete all required client-progress documentation.
• Provide training on safe equipment use, proper lifting techniques, and hazardous material handling.
• Attend all staff meetings and actively contribute to continuous quality improvement.
• Perform other duties as assigned in support of the program’s mission.

Benefits

• $9,000/year tuition eligibility
• Paid continuing education/training opportunities
• Monthly incentives and awards
• Casual dress and atmosphere
• Health insurance: medical, dental, vision, FSA, long & short-term disability
• Competitive 403b match after 1 year
• Accrue up to 34 paid days off annually
• Wellness perk: convert ½ of unused sick time to vacation at year-end
• Sabbatical program after 5 years of service
• On-demand pay – access earned wages early (conditions apply)
• Extra time off & gift packages after 90 days
• 24/7 Employee Assistance Program (EAP)