Kitchen Manager
On-site · Jacksonville, Florida, United States
Job Summary
Kitchen Manager leads high-volume culinary production in a mission-driven nonprofit kitchen. Responsibilities include executing daily production plans for meal production, batch cooking, catering and events; preparing, cooking, portioning, packaging, and labeling food per recipes and safety guidelines; maintaining workflow and quality; coordinating and training volunteers; ensuring food safety procedures and documentation; and collaborating with leadership to support evolving kitchen operations. The role requires actively cooking and performing hands-on production, strong organizational skills, ability to lead workflows while engaged in production, adaptability in a startup-style environment, and effective teamwork with staff, volunteers, and community partners.
Required Qualifications
- Minimum of 3 years of professional culinary or foodservice experience
- Restaurant or institutional foodservice experience required; institutional or high-volume production experience strongly preferred
- ServSafe Manager Certification required or ability to successfully complete certification upon hire
- Strong working knowledge of food safety, sanitation, and safe food handling practices
- Ability to lead workflows and coordinate volunteers while remaining actively engaged in production work
- Strong organizational skills and attention to detail
- Ability to work efficiently and maintain composure in a fast-paced environment
- Basic computer proficiency including Microsoft Office programs, tablets, email, and foodservice software systems; training will be provided on organization-specific systems
- Ability to work collaboratively with a diverse team of staff, volunteers, and community partners
- Flexible, solution-oriented mindset with willingness to adapt as programs and operations evolve
- Commitment to professionalism, teamwork, and respectful workplace communication
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