Regional Culinary Operations Manager-Brookings, SD

TITLE: Regional Culinary Operations Manager

REPORTS TO: Chief Facilities & Safety Officer

CLASSIFIED: Full Time, Exempt

MISSION: To inspire and enable all young people, especially those who need us most, to realize their full potential as productive, responsible, and caring citizens.

JOB SUMMARY: 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.

JOB DUTIES:

• 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.

EMPLOYMENT QUALIFICATIONS:

• High school diploma or equivalent required; additional culinary or nutrition-related training is a plus.

• Prior experience in food preparation, kitchen management, or food service strongly preferred.

• Knowledge of USDA meal patterns, CACFP, and food service grants is a plus.

• 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.

PHYSICAL REQUIREMENTS:

• Must be of the mental and physical capacity to observe, interact, and communicate with youth, staff, volunteers, parents etc. at the Club to ensure safety of the space and others, provide guidance and reflection per the Club priority outcomes and goals.
• Ability to stand/sit for long periods of time throughout a shift.
• The information presented indicates the general nature and level of work expected of employees in this classification. It is not designed to contain, nor be interpreted as a comprehensive inventory of all duties, responsibilities, qualifications, and objectives required of employees assigned to this job.
• This position is considered to be safety-sensitive.

The information presented indicates the general nature and level of work expected of employees in this classification. It is not designed to contain nor be interpreted as a comprehensive inventory of all duties, responsibilities, qualifications, and objectives required of employees assigned to this job.