What are the responsibilities and job description for the Kitchen Manager position at Texas Kids Nutrition?
Position Summary
The Kitchen Manager oversees all meal preparation and daily kitchen operations in a high-volume production kitchen. This role ensures the delivery of nutritious, high-quality meals to children participating in childcare centers and after-school enrichment programs while maintaining compliance with all CACFP requirements and local health and safety regulations.
Key Responsibilities
- Lead, supervise, and support kitchen staff to ensure efficient meal planning, preparation, and service.
- Coordinate daily kitchen operations to meet production schedules and meal service requirements.
- Manage food, supplies, and inventory; place orders with approved local vendors and maintain appropriate stock levels.
- Ensure compliance with the Child and Adult Care Food Program (CACFP) meal production standards, food safety regulations, and local health department requirements.
- Train and mentor kitchen staff on food preparation procedures, sanitation practices, equipment operation, and workplace safety.
- Verify that all required staff certifications and food safety training remain current.
- Monitor kitchen cleanliness and sanitation, conduct routine inspections, and document corrective actions when needed.
- Maintain accurate production records, temperature logs, inventory records, and other required documentation.
- Minimize food waste while ensuring meals meet quality and nutritional standards.
- Collaborate with program leadership to address operational needs and continuously improve kitchen efficiency.
Qualifications
- High school diploma or equivalent required; culinary training or related education preferred.
- Minimum of 2 years of kitchen management or supervisory experience, preferably in a high-volume production kitchen serving CACFP or institutional meal programs.
- Knowledge of CACFP meal pattern requirements, food safety regulations, and nutrition standards.
- Strong leadership, communication, organizational, and time management skills.
- Experience with inventory management, food ordering, and cost control.
- Food Manager Certification (or ability to obtain within a specified timeframe).
- Ability to lift up to 50 pounds and stand for extended periods.
- Proficiency with basic computer applications and recordkeeping systems is preferred.
Pay: $44,000.00 - $50,000.00 per year
Work Location: In person
Salary : $44,000 - $50,000