Position Summary:
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.
Key Responsibilities:
Kitchen Operations
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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.
Staff Leadership
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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.
Food Production & Quality
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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.
Food Safety & Regulatory Compliance
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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.
Inventory & Resource Management
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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.
Collaboration & Program Support
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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.
Other Duties
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Performs other duties as assigned.
Qualifications:
Minimum Qualifications
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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.
Preferred Qualifications
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Experience in nonprofit, institutional, healthcare, or high-volume food service.
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Experience managing commercial kitchen budgets and inventory.
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Experience supervising volunteers.
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Bilingual in English and Spanish.
Knowledge, Skills, & Abilities
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Knowledge of commercial kitchen management and high-volume food production.
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Knowledge of food safety regulations, HACCP principles, and sanitation standards.
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Knowledge of inventory management, purchasing, and vendor coordination.
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Knowledge of production planning, workflow management, and quality assurance.
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Ability to supervise, coach, and develop staff.
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Ability to analyze operational data and improve efficiency.
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Ability to manage competing priorities in a fast-paced production environment.
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Strong leadership, organizational, and problem-solving skills.
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Strong verbal and written communication skills.
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Ability to work effectively with people from diverse economic, social, and cultural backgrounds.
Core Competencies
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Leadership
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Operational Excellence
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Food Safety
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Staff Development
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Collaboration
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Accountability
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Quality Focus
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Customer & Participant Focus
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Problem Solving
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Continuous Improvement
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Resource Stewardship
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Mission Alignment
An equivalent combination of education and experience may be considered if applicable and must be directly related to the functions and body of knowledge required to successfully perform the job.
Physical Requirements:
- Medium Work – Ability to exert up to 50 pounds of force occasionally, up to 20 pounds of force frequently, and negligible force constantly to move objects.
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Ability to stand and walk for extended periods throughout the workday.
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Ability to frequently bend, stoop, kneel, crouch, reach, push, pull, and perform repetitive hand and arm movements.
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Ability to frequently lift, carry, push, and pull food products, cookware, supplies, and equipment weighing up to 50 pounds.
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Ability to safely operate commercial kitchen equipment.
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Ability to work in commercial kitchen, warehouse, cooler, and freezer environments with varying temperatures, humidity, noise levels, and exposure to food allergens.
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Ability to wear required personal protective equipment and follow safe work practices.
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Ability to occasionally work evenings, weekends, holidays, or extended hours to support operational needs.
Expectations:
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CFB is dedicated to fostering a workplace where our Core Values of Dignity, Integrity, Collaboration, and Impact are actively demonstrated and supported in all aspects of our work.
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CFB works diligently to maintain a culture of fairness, responsibility, trustworthiness and teamwork to advance our mission: We change lives in the communities we serve by feeding the hungry today and building a healthy, hunger-free tomorrow.
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CFB is a drug and tobacco free work environment.
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CFB is committed to having a workforce that reflects diversity at all levels and is an equal opportunity employer. Qualified applicants are considered for employment, and staff members are treated during employment without regard to race, color, religion, national origin, citizenship, age, sex, sexual orientation, gender identity, marital status, ancestry, physical or mental disability, veteran status, or any other characteristic protected under applicable law.
