Manager of Culinary

“Every person deserves compassion, dignity, and the safety of a place to call home.”

Homelessness is the largest social and public health crisis in California. Illumination Foundation(IF) is a growing non-profit organization dedicated towards disrupting the cycle of homelessness by providing targeted, interdisciplinary services in our recuperative care centers, emergency shelters, housing services and children's and family programs. IF currently has 13 facilities with 22 micro-communities scattered across Orange County, Los Angeles County and the Inland Empire.

Job Description
The Manager of Culinary oversees all culinary operations within the sites, ensuring nutritious, high-quality meals are provided for clients. This includes menu development, staff management, food sourcing, and cost control, while maximizing donated goods. The role also involves maintaining food safety standards in compliance with local health code regulations, training staff, and collaborating with community partners to support food security initiatives. The Manager of Culinary works closely with leadership to align culinary operational tasks with the organization’s mission and budget, balancing culinary expertise with community service. 

• The Salary range for this role is $68,640.00 - $72,000.00  per year. 

Responsibilities

Recipe Development & Menu Innovation 

• Develop and refine nutritionally balanced, standardized recipes, ensuring consistency, quality, and efficiency across all shelter locations. 

• Oversee menu planning to provide cost-effective, culturally appropriate, and nutrient-dense meals tailored to the needs of homeless and food-insecure individuals. 

• Adapt menus based on available food donations, ensuring minimal waste while maintaining meal quality. 

• Stay informed about emerging food trends, sustainability efforts, and dietary needs, incorporating them into shelter meal planning. 

Training & Staff Development  

• Provide ongoing training and mentorship to the Kitchen Manager on proper culinary techniques, menu execution, and kitchen leadership. 

• Develop and oversee training programs for kitchen staff and volunteers, ensuring skill development and adherence to food safety and preparation standards. 

• Foster a culture of compassion and excellence, encouraging creativity and continuous improvement in meal preparation. 

• Train team members who receive deliveries on how to properly check for items that may need to be refused at time of delivery and proper storage of items utilizing the First-In, First-Out (FIFO) method. 

• Ensure site teams who handle food have a preventative approach to food safety utilizing and understanding the Hazard Analysis and Critical Control Points (HACCP). 

Community Engagement & Outreach 

• Establish and maintain partnerships with food banks, shelters, and community organizations, increasing access to quality food resources. 

Operations & Quality Control 

• Conduct regular site visits and kitchen audits, ensuring consistency in food quality, operational efficiency, and adherence to safety protocols. 

• Monitor client feedback and kitchen performance metrics, making data-driven improvements to meal programs. 

• Work closely with the Kitchen Manager to streamline operations, minimize food waste, and optimize meal production. 

Food Sourcing & Cost Management 

• Work with vendors, donors, and suppliers to source high-quality ingredients at competitive prices while maximizing the use of donated goods. 

• Collaborate with leadership to align culinary operations with the site’s budget and food resource goals. 

Food Safety & Compliance 

• Ensure full compliance with local health department regulations, maintaining high standards of food safety and cleanliness. 

• Implement strict sanitation protocols and allergen awareness practices to protect the health of all residents and staff. 

• Implement cost-saving measures without compromising the quality of meals, such as reducing waste, managing inventory efficiently, and utilizing by-products or leftover ingredients in creative ways. 

• Analyze food purchasing trends, identifying areas where savings can be achieved or where operational changes could reduce costs without affecting meal quality. 

• Prepare detailed reports on food expenditure, inventory levels, and budget compliance for leadership, offering recommendations for improvements. 

• Optimize inventory management, ensuring proper stock rotation, minimizing spoilage, and maintaining sufficient supplies to meet meal demands without excess. 

• Work with the Kitchen Manager to ensure proper portion control and waste reduction techniques are followed, contributing to overall cost management. 

• Implement daily temperature tracking on all refrigeration units and ready to eat foods at each site. 

Qualifications 

Required: 

• Culinary Degree or equivalent professional experience (e.g., Culinary Arts, Nutrition, Food Service Management). 

• Demonstrated experience in menu development, recipe standardization, and cost control. 

• Proficient knowledge of food safety regulations and kitchen sanitation standards (ServSafe or equivalent certification preferred). 

• Proven ability to train, mentor, and manage kitchen staff and volunteers. 

Preferred: 

• Experience working in shelters, food banks, or institutional food service settings (e.g., hospitals, schools, correctional facilities). 

• Familiarity with inventory management systems and budgeting tools. 

• Prior experience building or maintaining partnerships with donors, food suppliers, or community organizations. 

• Strong problem-solving skills and a creative approach to food sourcing and menu planning, especially using donated or surplus goods. 

• Knowledge of sustainable food practices and waste-reduction techniques. 

• Bilingual or multilingual proficiency is a plus. 

Benefits

• Medical Insurance funded up to 91% by Illumination Foundation (Kaiser and Blue Shield), depending on the plan
• Dental and Vision Insurance
• Life, AD&D and LTD Insurance funded 100% by Illumination Foundation
• Employee Assistance Program
• Professional Development Reimbursement
• 401K with Company Matching
• 15 days vacation PTO/year
• 6 days of sick pay/year
• Potential eligibility for the Public Service Loan Forgiveness Program (PSFL) for federally qualified loans

Salary : $68,640 - $72,000