Kitchen Director

Food Justice Coalition (FJC) is a nonprofit organization dedicated to combating hunger in Utah through immediate relief, education, and advocacy. Since 2020, FJC has served more than 100,000 meals, launched innovative food education initiatives, and built a coalition of partners committed to ensuring all Utahns have access to nutritious, culturally relevant, fully prepared meals. Our work is rooted in dignity, community, and the belief that food is a human right. Position Summary Food Justice Coalition is seeking a mission-driven Kitchen Director to lead and manage all aspects of the organization’s kitchen operations and culinary programs. The Kitchen Director serves as the operational leader of FJC’s culinary initiatives, overseeing meal production, kitchen operations, staff supervision, volunteer engagement, menu and recipe development, inventory and procurement, catering services, food safety compliance, and culinary program growth. In addition to managing day-to-day kitchen operations, the Kitchen Director plays a critical role in advancing FJC’s mission through the development and expansion of programs that increase food access, strengthen community engagement, support nutrition education, and generate sustainable earned revenue. This position combines culinary leadership, program management, team development, and strategic planning to help ensure FJC can serve more households while maintaining the highest standards of quality, dignity, and cultural competency. The Kitchen Director directly supervises kitchen staff and volunteers and serves as the primary lead for culinary operations, catering services, and program implementation. While this position includes hands-on cooking and meal production, its primary purpose is leadership, management, and growth of Food Justice Coalition’s culinary programs. This position reports directly to the Chief Executive Officer. Compensation & Schedule Part-Time, 30 hours per week $28–$35 per hour DOE Annualized compensation: approximately $43,680–$54,600 Primarily daytime weekday schedule with occasional evenings and weekends for catering events and special programs Opportunity to transition into a full-time leadership role as the organization grows Primary Responsibilities Direct and oversee all day-to-day kitchen operations. Develop and maintain efficient kitchen systems, workflows, and procedures. Ensure consistent production of high-quality meals across all FJC programs. Maintain compliance with all food safety, sanitation, and health department requirements. Oversee kitchen equipment, maintenance, organization, supplies and facility standards. Create and implement operational improvements that increase efficiency and scalability. Maintain the highest standards of cleanliness, professionalism, and food quality. Directly supervise kitchen staff and volunteers.Foster a positive, inclusive, mission-driven workplace culture. Delegate responsibilities appropriately and maintain accountability across kitchen operations. Ensure volunteers have meaningful, productive, and safe experiences while supporting meal production. Lead production planning and execution for Food Justice Coalition meal programs. Ensure meals consistently meet standards for quality, nutrition, cultural relevance, and presentation. Maintain recipe documentation, production standards, and quality control systems. Oversee approximately 15-20 hours of weekly meal production and kitchen operations. Develop and improve operational systems that support program growth and long-term sustainability. Manage inventory, purchasing, food ordering, and supply management. Maintain relationships with vendors, food donors, and suppliers. Monitor food and kitchen expenses to ensure operations remain within approved budgets. Track inventory levels and develop systems that reduce waste and maximize resources. Coordinate equipment maintenance and replacement needs. Serve as the primary point of contact for catering inquiries. Develop catering proposals, pricing, menus, and service plans. Manage client communications from inquiry through fulfillment. Oversee execution of all catering events and culinary service contracts. Support growth of catering and other culinary revenue opportunities that strengthen organizational sustainability. Build and maintain positive relationships with catering clients and community partners. Develop and strengthen culinary programs that advance Food Justice Coalition’s mission and strategic goals. Identify opportunities to expand meal access, improve participant experience, and increase operational efficiency. Collaborate with organizational leadership to design and implement new culinary initiatives, earned revenue opportunities, and community partnerships. Support the growth and long-term sustainability of FJC’s direct service and educational programming. Evaluate program performance and recommend improvements that increase impact and reach. Menu Development & Culinary Innovation Develop seasonal menus, standardized recipes, and new meal offerings. Ensure all menu offerings align with FJC’s commitment to nutritious, plant-based, culturally competent meals. Continuously improve food quality, participant satisfaction, and operational efficiency through culinary innovation. Research and test new products, services, and revenue-generating opportunities that support organizational sustainability. Community Engagement & Education Support cooking demonstrations, workshops, nutrition education, and other community-based learning opportunities. Represent Food Justice Coalition at community events, partner meetings, and stakeholder engagements. Promote FJC’s values of dignity, accessibility, cultural competency, sustainability, and food justice through culinary leadership. Build and maintain strong relationships with community partners, food donors, vendors, and supporters. Physical Requirements Ability to stand for extended periods of time. Ability to lift and carry up to 50 pounds. Ability to bend, stoop, reach, and perform repetitive kitchen tasks. Ability to work in a commercial kitchen environment with exposure to heat, noise, and food preparation equipment. Qualifications Required Must be at least 21 years of age. Minimum 5 years of professional culinary, food service, catering, or kitchen management experience. Minimum 2 years of supervisory or management experience. Experience managing high-volume food production. Experience developing menus, recipes, and production systems. Strong organizational, communication, and project management skills. Ability to manage multiple priorities and deadlines simultaneously. Commitment to quality, safety, and operational excellence. Ability to work independently while leading teams effectively. Current ServSafe Manager Certification.Experience managing catering operations. Preferred Experience working in nonprofit, social enterprise, or mission-driven organizations. Familiarity with plant-based cuisine and culturally competent food preparation. Food Justice Coalition is an Equal Opportunity Employer. We are committed to creating an inclusive workplace and encourage individuals from all backgrounds and lived experiences to apply. Applicants must be legally authorized to work in the United States at the time of hire and throughout their employment. Food Justice Coalition is unable to sponsor or transfer employment visas now or in the future. Employment is contingent upon successful completion of a background check and verification of work authorization. #J-18808-Ljbffr