Culinary Manager

The Culinary Manager provides leadership and oversight for kitchen operations, youth culinary programming, and meal service execution across BGCGD sites. This role balances operational excellence with youth workforce development, ensuring safe, compliant, and high-quality food service while delivering impactful culinary training experiences.

The Culinary Manager ensures full compliance with State of Michigan health regulations, USDA/CACFP/SFSP requirements, and organizational standards. This position supports off-premises food production when applicable, develops and implements Standard Operating Procedures (SOPs), and fosters an engaging, inclusive environment through menu development, R&D, food tastings, and regular site visits. 

Essential Duties and Responsibilities 

Program Development & Youth Workforce Training 

• Support and help lead hands-on culinary programs that teach cooking fundamentals, nutrition, food safety, and food service operations. 
• Assist with the development, participation, and facilitation of youth culinary curriculum syllabi and industry-recognized accreditations.
• Incorporate workforce readiness, entrepreneurship, and economic mobility concepts into culinary training.
• Support youth capstone projects, competitions, demonstrations, and off-premise or catered service events.

Kitchen Operations & Compliance 

• Oversee daily kitchen operations to ensure efficient, safe, and high-quality food service. 
• Plan, prepare, and serve meals and snacks in compliance with USDA, CACFP, and SFSP guidelines.
• Ensure adherence to State of Michigan and local Health Department regulations.
• Maintain accurate CACFP/SFSP documentation including menu binders, approved recipes, allergy information, meal counts, production records, and time and temperature logs.
• Assist with inventory management and the development of SOPs related to budgeting, production efficiency, and cost control.
• Coordinate meal production and delivery logistics with the BGCGD Transportation Team, as directed.

Leadership & Administration 

• Supervise, train, and support culinary staff while promoting accountability, professionalism, and teamwork. 
• Assist with staff scheduling to ensure operational coverage.
• Conduct kitchen inspections, address deficiencies, and implement corrective actions.
• Communicate effectively with leadership, site staff, vendors, and partners.
• Perform additional duties as assigned by the Culinary Executive Director.

Staff Leadership and Development 

• Provide onboarding, coaching, and ongoing training for culinary staff.
• Conduct performance feedback and support professional development. • Assist with scheduling to ensure adequate staffing coverage.
• Foster a positive, inclusive, and respectful work environment.
• Compliance and Program Accountability
• Ensure meals meet CACFP, USDA, and other applicable program guidelines. • Maintain readiness for inspections, audits, and monitoring visits.
• Implement corrective actions promptly when deficiencies are identified.
• Always maintain confidentiality and professionalism.

Qualifications 

• Culinary degree required (applicants without a culinary degree will not be considered). 
• Minimum of 3 years of experience in culinary operations, food service management, or institutional food service.
• Demonstrated knowledge of food safety regulations, health department standards, and USDA meal programs (CACFP/SFSP).
• Experience working with youth programs, workforce development, or training environments preferred.
• Strong organizational, leadership, and communication skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Proficiency with basic computer systems, email, and digital recordkeeping.
• Physical Requirements
• Ability to stand for extended periods.
• Ability to lift up to 50 pounds.
• Ability to work in a fast-paced kitchen environment.