Kitchen Operations Manager

Reports To: Program and Events Campus Manager About the Organization The Chabad Friendship Campus is home to three mission-driven nonprofit organizations working together to strengthen our community through inclusion, education, volunteerism, and service: Chabad of Kendall & Pinecrest Friendship Circle of Miami Together, these organizations serve thousands of individuals and families through educational programs, special needs services, volunteer initiatives, food insecurity programs, and community events. As the Chabad Friendship Campus continues to grow, we are committed to leveraging technology, artificial intelligence, and innovative systems to improve operational efficiency, communication, and overall experience for our staff, volunteers, donors, and community members. Position Summary The Kitchen Operations Manager provides operational leadership for the commercial kitchen at Mitzvah Kitchen by overseeing the systems, processes, financial performance, staffing, and daily operations that support an efficient and high-performing culinary program. Reporting to the Programs & Events Manager, this position is responsible for ensuring that kitchen operations align with organizational priorities while maintaining exceptional standards of food safety, operational excellence, and fiscal responsibility. Working in close partnership with the Culinary Manager, this position focuses on the operational side of the kitchen rather than serving as the primary chef. The Culinary Manager leads culinary execution and daily food preparation, while the Kitchen Operations Manager develops the systems, workflows, staffing plans, purchasing strategies, inventory controls, production schedules, and operational procedures that support the kitchen's success. As a collaborative member of the culinary team, the Kitchen Operations Manager is expected to work alongside staff during food production and step in to assist with food preparation, meal service, and event execution whenever operational needs require additional support. Kitchen Operations & Systems Leadership Provide operational leadership for the daily functions of the commercial kitchen, ensuring efficient workflows, organization, accountability, and consistency. Develop, implement, and continuously improve kitchen systems and operational procedures that support efficient food production and high-quality service. Create, document, and maintain Standard Operating Procedures (SOPs) for all kitchen operations. Monitor kitchen operations to identify opportunities for continuous improvement and increased efficiency. Production Planning & Operational Coordination Develop and oversee production schedules for community meal programs, workforce development initiatives, catering services, private events, corporate events, volunteer experiences, and campus functions. Coordinate production timelines with the Culinary Manager to ensure efficient execution of all culinary activities to prioritize production based on organizational programming and event schedules. Manage food purchasing, inventory systems, receiving procedures, and vendor relationships. Develop inventory controls that minimize waste while ensuring product availability. Monitor food costs, purchasing trends, labor efficiency, and operational expenses to support budget goals. Assist with forecasting food, supply, and staffing needs based on programming and event schedules. Recommend operational improvements that strengthen financial performance and long-term sustainability. Assist in scheduling, training, and coaching per diem kitchen staff as "back of the house" manager. Foster a positive, collaborative, and accountable team culture. Ensure staff understand kitchen procedures, food safety standards, and operational expectations. Promote cross-training and professional development within the culinary team. Food Safety & Compliance Ensure compliance with all federal, state, and local food safety regulations. Maintain ServSafe standards and oversee sanitation, food handling, storage, labeling, and cleaning procedures. Conduct routine inspections and implement corrective actions when necessary. Maintain required records and documentation related to food safety and operational compliance. Facilities & Equipment Coordinate repairs and service calls as needed. Ensure equipment, facilities, and workspaces remain clean, safe, organized, and fully operational. Recommend equipment purchases and operational improvements as needed. Collaboration & Culinary Support Work collaboratively with the Culinary Manager to ensure successful execution of all meal production and culinary programming. Provide operational guidance while supporting the Culinary Manager in maintaining efficient kitchen workflows. Step into food preparation, production, plating, service, and kitchen operations whenever needed to support the culinary team and ensure successful program and event execution. Qualifications Minimum of three (3) years of progressively responsible experience in commercial kitchen operations, catering, hospitality, institutional food service, or nonprofit food service management. Previous experience managing kitchen operations, inventory, purchasing, staffing, and food production. Strong knowledge of commercial kitchen systems, inventory control, food costing, purchasing, and operational planning. Experience developing SOPs and improving operational processes. ServSafe Manager Certification required (or ability to obtain within 90 days of hire). Demonstrated leadership, organizational, communication, and problem-solving skills. Ability to work in a fast-paced environment while managing multiple priorities and adapting and improvising when needed. Knowledge, Skills & Abilities Strong leadership and team development skills. Excellent organizational and operational management abilities. Strong financial awareness related to food costs, inventory, and purchasing. Ability to solve problems proactively and make sound operational decisions. Excellent communication and interpersonal skills. Commitment to continuous improvement and operational excellence. Ability to work collaboratively with staff, volunteers, vendors, and community partners. Physical Requirements Ability to stand for extended periods. Frequently lift and carry up to 50 pounds. Ability to bend, reach, stoop, push, pull, and perform repetitive movements. Ability to safely operate commercial kitchen equipment. Ability to work in varying kitchen temperatures. This position primarily works in a commercial kitchen environment and may require evening, weekend, and holiday hours based on catering events, community programs, and organizational needs. Compensation & Schedule Full-time, salaried position with competitive compensation commensurate with experience. Standard weekday schedule with flexibility for occasional evenings, weekends, and campus events. Position is based on-site at the Chabad Friendship Campus. Additional Information Please note that the responsibilities listed above are not exhaustive. Additional duties may be assigned as needed to support the mission and goals of the Friendship Campus organizations. Equal Opportunity Statement Mitzvah Kitchen is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Employment decisions are made without regard to race, color, religion, sex, gender identity or expression, sexual orientation, age, national origin, disability, veteran status, or any other protected characteristic in accordance with applicable law. #J-18808-Ljbffr