Kitchen Manager, Community Kitchen SAFB

General Description: The Kitchen Manager is a mission-driven member of the San Antonio Food Bank (SAFB) team, leading daily production for meal programs that support SAFB’s nonprofit purpose of serving the community with dignity, consistency, and accountability. This role partners closely with SAFB leadership, including the Community Food & Nutrition Services team, Meal Programs and Compliance team, and other internal departments, to ensure kitchen operations align with organizational standards and all applicable government, grant, and program compliance requirements, including USDA, TDA, Feeding America, and other regulatory expectations. As a hands-on culinary leader, this role ensures timely, high-quality meal production, food safety compliance, accurate documentation, and responsible stewardship of donated, purchased, and grant-supported resources, while leading workforce development through hands-on culinary training for kitchen staff, trainees, volunteers, interns, and students, and supporting catering operations. The Kitchen Manager fosters accountability, teamwork, and continuous improvement to keep the kitchen ready for current and future programs, contracts, partnerships, audits, and inspections.

Schedule: Required start time as early as 4am or 6am. End time is not guaranteed.

Essential Duties and Responsibilities

Culinary Operations

• Lead daily food production for all federal, contracted, vended, and catering meal programs, including portioning, packaging, and coordinating accurate meal counts for timely delivery to partner and satellite sites.
• Execute standardized, USDA-credited recipes with consistent production records, portion sizes, and presentation standards.
• Maintain food quality, safety, efficiency, and kitchen cleanliness; monitor food costs and minimize waste through proper inventory management.
• Assist in menu planning, recipe scaling, and production scheduling to meet operational needs.

Federal Meal Program Compliance

• Ensure compliance with all applicable USDA, TDA, CACFP, NSLP, SFSP, Afterschool Snack Program, and other federal nutrition program requirements.
• Maintain accurate production records, temperature logs, inventory documentation, crediting documentation (CN labels and Product Formulation Statements), and meal service records.
• Collaborate with Culinary Leadership and Program teams to ensure successful TDA Administrative Reviews, health inspections, and federal and state reporting requirements.

Leadership and Training

• Supervise and train kitchen staff, volunteers, interns, and trainees in food safety, sanitation, technique, cost control, presentation, and kitchen organization.
• Foster a positive, respectful, mission-driven work environment where volunteers are welcomed, trained, and recognized as essential contributors.
• Support workforce development and culinary training initiatives serving community members throughout the region.

Inventory and Facility Management

• Manage inventory of food, supplies, chemicals, and small wares; place/receive orders and ensure product accountability.
• Monitor and report equipment maintenance and repair needs through personal inspection and established reporting channels.
• Maintain a clean, safe, organized, and inspection-ready kitchen environment at all times.

Mission Support

• Support SAFB essential operations and participate in activities critical to program success, as needed.
• Support and demonstrate the SAFB’s mission, vision, and values in all responsibilities.
• Participate in community events, special projects, and catering functions as needed.
• Complete all reporting requirements and other duties as assigned.

Qualifications

Required

• 3–5 years of professional cooking experience in a high-volume food service, K-12 school nutrition, institutional, healthcare, educational, catering, or nonprofit food production environment.
• Experience with federal child nutrition programs (CACFP, NSLP, SBP, SFSP, or other K-12 school meal programs), including working knowledge of USDA/TDA meal pattern requirements, recipe compliance, and production documentation.
• Experience leading kitchen teams, whether as a school kitchen manager, cafeteria manager, or in supervising volunteers and culinary trainees.
• Current ServSafe Manager Certification (or ability to obtain within 30 days), with strong food safety and sanitation practices.
• Excellent organizational, communication, and time management skills.
• Ability to work independently and collaboratively in a fast-paced environment.
• Schedule flexibility is required, including occasional early mornings, evenings, and weekends based on program needs.
• Valid Texas driver's license, reliable transportation, and acceptable driving record.

Preferred

• Graduate of an accredited Culinary Arts Program.
• Experience in nonprofit, community feeding, or food bank operations.
• Bilingual English/Spanish.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and move up to 50 pounds.
• Ability to bend, reach, push, pull, and perform repetitive kitchen tasks.
• Ability to work in varying kitchen temperatures and environments.

Physical Demands

The work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is constantly required to sit, talk, hear, keyboard, and utilize fine manipulation and near visual acuity. The employee is frequently required to walk, utilize gross manipulation, push, pull, reach, and stoop. The employee must occasionally lift, and/or move up to 50 pounds.

Work Environment

This job is performed primarily in a commercial kitchen and occasionally may require attendance at outdoor events. You may be required to drive to different locations with varying conditions. The noise level in the work environment is usually moderate.

The above statements are intended to describe the general nature and levels of work to be performed and are not intended to be an exhaustive list of all responsibilities and duties.