Kitchen Manager

Job Title: Kitchen Manager
Organization: The Center
Location: Boerne, TX
Reports to: Chief Operating Officer
Employment Type: Full-time, Salaried
Position Overview
The Kitchen Manager will oversee all kitchen operations at The Center, a non-profit organization committed to providing nutritious meals to older adults through congregate dining and the Meals on Wheels program. This role includes managing meal preparation, food safety, kitchen staff and volunteers, inventory, and budget. The Kitchen Manager will ensure that each meal meets quality, safety, and nutritional standards and that clients receive timely, respectful service.
Key Responsibilities

• Meal Preparation and Planning
  • Oversee daily meal preparation for congregate dining and the Meals on Wheels program, ensuring meals are nutritious, appealing, and meeting dietary guidelines.
  • Develop and update menus in coordination with a Registered Dietician and the Director of Client Services, adhering to nutritional and budgetary guidelines.
  • Maintain accurate records of meals served, ingredients used, and any special dietary requests.
• Kitchen Operations Management
  • Ensure compliance with food safety and sanitation regulations (local, state, and federal).
  • Maintain a clean, organized, and safe kitchen environment, conducting regular inspections and addressing any issues promptly.
  • Oversee the maintenance and proper use of kitchen equipment, arranging repairs or replacements as needed.
• Staff and Volunteer Supervision
  • Recruit, train, and supervise kitchen staff and volunteers, fostering a positive, collaborative working environment.
  • Develop training materials and conduct regular training sessions on food safety, meal preparation, and customer service.
  • Create staff schedules and manage daily task assignments to ensure efficient workflow and adequate coverage.
• Inventory and Budget Management
  • Order and manage inventory, ensuring fresh ingredients are stocked and reducing food waste.
  • Track kitchen expenses, adhering to budget guidelines, and collaborate with the COO and CEO to adjust as needed.
  • Develop partnerships with local suppliers to ensure cost-effective food sources.
• Client and Community Relations
  • Collaborate with client services staff to understand the dietary needs and preferences of clients, adapting menus when necessary.
  • Serve as the main point of contact for client feedback on meals and work with staff to address any concerns.
  • Represent the kitchen in outreach efforts, sharing the program’s mission and impact with volunteers, community members, and donors.

• Education & Experience
  • High school diploma or equivalent required; culinary or hospitality degree preferred.
  • Minimum of 3 years of experience in food service, with at least 1 year in a supervisory or management role.
  • Experience in non-profit or senior nutrition programs (e.g., Meals on Wheels) is highly desirable.
• Skills & Competencies
  • Strong understanding of food safety and sanitation regulations, with ServSafe certification or willingness to obtain it.
  • Proven ability to manage inventory, control food costs, and adhere to a budget.
  • Excellent leadership and communication skills, with the ability to train and motivate diverse teams.
  • Compassionate and client-focused, with a commitment to serving older adults and vulnerable populations.
  • Strong organizational skills and attention to detail, with an ability to work in a fast-paced environment.

• Ability to lift up to 50 pounds, stand for extended periods, and work in a kitchen environment (heat, cold, and handling food and cleaning chemicals).

• Salary ranges from $50,000-$60,000
• Paid time off and holiday pay