Job Description

Kitchen Manager | First Shift | Covington, KY

The Kitchen Manager is responsible for the complete oversight of all food service operations, including meal planning, production, inventory, and health code compliance for all meals (dinner averaging 60 people nightly) and special events. This role is crucial for ensuring nutritious meals while efficiently managing food costs, and involves actively coordinating the recovery of donated food from local grocers and restaurants. The role also includes the direct recruitment, supervision, and training of kitchen volunteers. The Kitchen Manager reports to the Director of Operations. This is a full-time, non-exempt position. The ideal candidate has strong administrative and organizational skills. We are looking for a leader who can move up in our organization as we grow.

Responsibilities:

• Oversee all aspects of food service, including menu planning, meal preparation, cooking, and delegation.
  
• Ensure full compliance with Kenton County health codes, sanitation standards, and Mission food-safety policies.
  
• Maintain cleanliness and sanitation of the kitchen, dining hall, equipment, and all storage areas.
  
• Report maintenance or repair needs for kitchen equipment.
  
• Lead food service operations for special events such as holidays, graduations, and fundraisers.
  
• Coordinate and manage the recovery of donated food, including scheduling, pickup/receiving, weighing, tagging, logging, and tracking all GIK donations.
  
• Oversee inventory management, storage, and rotation of all food and supplies, minimizing waste and ensuring proper freezer/refrigerator maintenance.
  
• Purchase food items as needed while staying within budget guidelines.
  
• Recruit, train, supervise, and motivate kitchen volunteers and program residents.
  
• Create volunteer role descriptions and ensure a positive volunteer experience.
  
• Train volunteers in cooking techniques, safe knife handling, and proper sanitation practices.
  
• Maintain a general schedule of 10:30 a.m. to 6:30 p.m., Monday through Friday, with flexibility for special events.
  
• Allocate time effectively:
  
  • Acquisition & Processing: ~20 hours/week
    
  • Volunteer Recruitment & Training: 5–10 hours/week
    
  • Hands-On Meal Production: 5–10 hours/week

Qualifications:

• A believer and committed follower of the Lord Jesus Christ, active in a local church, who aligns with the mission's values. 
• High school diploma, GED, or equivalent education. 
• Minimum of two (2) years of supervisory experience in a food service environment. 
• Professional kitchen/cooking skills and experience in institutional-size food preparation. 
• Ability to teach and motivate others, communicating clearly and thoughtfully with volunteers and clients. 
• Must possess or be able to obtain a Food Handler's Permit valid in Kentucky.

Schedule:

Monday-Friday 10:30am-6:30pm

Pay:

$22/hr. paid weekly

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