Kitchen Manager

Summary Growing Up New Mexico (GUpNM) seeks to ensure every young child thrives through high-quality early learning, family support and lasting systems change by partnering with families, the adults in their lives, communities, and leaders. GUpNM is comprised of programs and services that integrates home visiting, early intervention, early care and education, and wraparound support in a cohesive, accessible, and sustainable system for children, families, early childhood professionals, and our communities. The Kaune Kitchen program provides high-quality meals for children 0‑5 years old in the PreK and child care programs, as well as staff and an off‑site early childhood program. The Kitchen Manager leads the Kaune Kitchen team and is responsible for the daily service operations, administration and management, including finances for the Kaune Kitchen program. The Kitchen Manager works collaboratively with leadership, the kitchen team, and other GUpNM staff, and must be highly computer‑proficient, organized, communicate well, multi‑task, adhere to deadlines, and provide efficient problem‑solving. Key Areas of Responsibility In collaboration with the Head Cook, lead daily food preparation and cooking activities, ensuring all meals meet nutritional guidelines and quality standards for the Child and Adult Care Food Program (CACFP). Supervise kitchen staff, including training, scheduling, and performance management to foster a motivated team environment. Oversee food handling, safety procedures, and sanitation practices in compliance with federal, state, and local regulations. Conduct regular inspections to uphold health standards and prevent contamination. Implement training programs to increase food handlers’ knowledge about safety, hygiene, and accident prevention techniques. Plan monthly written menus and develop standard written recipes and techniques for food preparation and presentation to ensure high quality in collaboration with the Head Cook and based on feedback from PreK leadership. Order food and supplies in accordance with menu and volume requirements. Verify deliveries and safeguard storage of food, supplies, and equipment. Assist with recordkeeping to ensure compliance with CACFP requirements. Identify and assist with grant opportunities to obtain funding for the Kaune Kitchen program. Develop and execute the written operational procedures for the Kaune Kitchen program. Maintain all licensing permits. Assist with meal preparation as needed and/or requested by the Head Cook. Collaborate with VP of Early Learning about the food program budget to ensure compliance with financial planning. Occasional collaboration with others in the organization on learning activities, community engagement, and events. Foster excellent customer service by interacting positively with students and staff, addressing concerns promptly. Participate in meetings as required. Occasional local travel is required for errands or events. Perform other duties as assigned by the COO. Requirements and Qualifications High school diploma or GED. Proven management experience in food service management within the school food service industry or hospitality sector. Knowledge of food safety standards, protocols and sanitation practices. Must be Food Safety certified. Proficiency in English; bilingual (Spanish) preferred. Computer knowledge includes software applications for databases, spreadsheets, word documents, and e‑mail. Excellent interpersonal skills. Excellent oral and written communication. Ability to work independently and within team settings. Pass a mandatory background clearance required of all childcare workers in the State of NM. Reliable transportation with valid New Mexico driver’s license, current automobile registration and proof of auto insurance. Should be able to walk, stand, drive, sit for long periods, use computer equipment and cell phones, reach with hands and arms, stoop, kneel, crouch or crawl; lift 50 pounds. Physical and Environmental Conditions Environmental stress may occur. Exposure to chemicals in the workplace environment. Exposure to infectious diseases in the workplace environment. The noise level in the environment is usually moderate to loud. #J-18808-Ljbffr