Director of Food Services at Kitchens for Good

San Diego, California, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Jan, 26

Salary

125000.0

Posted On

23 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Strategic Leadership, Contract Compliance, Operational Management, Financial Management, Program Integration, Team Leadership, Problem-Solving, Interpersonal Skills, Data Analysis, Decision-Making, Culinary Arts, Food Safety Regulations, Budgeting, Relationship Building, High Volume Production, Catering Experience

Industry

Non-profit Organization Management

Description

Description Kitchens for Good POSITION TITLE: Director of Food Services REPORTS TO: Chief Executive Officer (CEO) FLSA STATUS: Exempt COMPENSATION: $106,000.00-$125,000.00 LOCATION: San Diego, CA Who we are: Kitchens for Good transforms lives through culinary arts Position Summary: Kitchens for Good is seeking a strategic and mission-driven Director of Food Services to lead and expand our meal contract enterprise. This role is responsible for overseeing food service operations across multiple sites, ensuring excellence in production, compliance with contract requirements, and alignment with our social enterprise goals. A critical component of this role is scaling the enterprise by securing and managing additional contracts, including serving as the primary liaison with the Department of Probation and other institutional partners. Essential Functions & Responsibilities Strategic Leadership & Growth Lead the strategic direction and operational execution of food service programs. Identify, pursue, and secure new meal contracts to expand the enterprise. Build and maintain relationships with institutional partners, including the Department of Probation, serving as the primary point of contact. Contract Compliance & Oversight Ensure full compliance with all contractual obligations, including service delivery standards, reporting requirements, and performance metrics. Monitor contract performance and implement corrective actions as needed. In collaboration with the CEO, review and negotiate contract terms. Operational Management Oversee food production, distribution, and logistics across all service sites. Implement systems for inventory control, procurement, and quality assurance. Ensure compliance with local, state, and federal food safety regulations. Financial Management Develop and manage food service budgets, including forecasting and cost control. Track financial performance of contracts and ensure sustainability and profitability. Program Integration Collaborate with culinary training and workforce development programs to integrate trainees into food service operations. Support programmatic goals by creating meaningful learning and employment opportunities. Team Leadership Supervise kitchen managers and staff, fostering a culture of accountability and excellence. Provide coaching, training, and development opportunities to build team capacity. Promote a positive, inclusive, and mission-aligned work environment. Management and Leadership Hire, train, mentor, manage, and retain a high-performing team. Manage direct report performance according to KFG’s evaluations and performance improvement processes. Establish clear expectations and develop a robust work plan that is driven to meet the department's indicators while fostering a culture of accountability. Serve as a member of the Executive Team. Manage and attend assigned committees and board meetings in an advisory capacity. Monitor and report on department activities and outcomes. Competencies: Strong organizational and problem-solving skills. Ability to empower and manage the performance of direct reports. Exceptional interpersonal skills. Creative, enjoys creating and implementing new initiatives. Strong Data analysis and interpretation skills. Ability to work diligently and efficiently, set priorities, and meet deadlines in a fast-paced environment. A proactive approach to problem-solving with strong decision-making skills Work Environment: This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef’s knives. The employee is frequently exposed to heat, steam, fire, and noise. The kitchen is located at the Youth Transitional Center (detention center for youth) in 2801 Meadow Lark Drive San Diego, 92123 near our Door of Hope Campus. As part of their daily responsibilities, employees will interact with juveniles in custody, Kitchens for Good staff, and detention center personnel, maintaining a respectful, professional, and supportive atmosphere. Physical Demands: The physical demands described are representative of those that an employee must meet to perform the essential functions of this job successfully. The employee is required to stand for prolonged periods of time and reach, lift, bend, kneel, stoop, climb, push, and pull items weighing 50 pounds or less. The position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures. Position Type/Expected Hours of Work: This is a full-time exempt position. Regular hours are Monday through Friday, but the schedule is based on the needs of the department. This role regularly requires evening hours and frequent weekend work. Travel: The employee will be expected to travel as needed to additional KFG locations and the juvenile detention centers listed below. The employee must have a driver's license, access to reliable transportation to KFG locations as needed, and the ability to work across multiple sites. This job operates across multiple locations including the following juvenile detention centers: Youth Transition Campus 2801 Meadowlark Drive San Diego Ca 92123 and East Mesa Juvenile Detention facility 446 Alta Road # 6100 San Diego, CA 92158. Other Duties: Please note that this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice, based on the needs of the department and organization. Benefits: Medical, dental, and vision coverage 403(b) retirement savings Professional development budget 13 paid holidays Flexible PTO Plan Group Term Life Insurance. Acknowledgements Qualified individuals must be able to perform the position's essential duties with or without accommodation. A qualified person with a disability may request a modification or adjustment to the job or work environment to meet the physical requirements of the position. Kitchens for Good will attempt to satisfy requests as long as the accommodation needed is reasonable, and no undue hardship would result. AT-WILL: The individual hired in this role will be at-will and will be subject to termination by the employee or the Company, with or without cause, with or without notice, and at any time. AMERICANS WITH DISABILITIES ACT (ADA) STATEMENT: The Company will provide reasonable accommodations (such as a qualified sign language interpreter or other personal assistance) with the application process upon your request as required to comply with applicable laws. If you have a disability and require assistance in this application process, please contact Juanita Atitsogbuie at 619-736-1873 or juanita@kitchensforgood.org. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. EQUAL EMPLOYMENT OPPORTUNITY (EEO) STATEMENT: The Company is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender or gender identity, national origin, disability status, protected veteran status or any other characteristic protected by state or federal law. Requirements Education & Work Experience: Bachelor’s degree in Culinary Arts, Hospitality Management, Business Administration, or related field (or equivalent experience). Minimum 5 years of experience in food service management, preferably in a contract-based or institutional setting. Demonstrated success in scaling operations and managing complex contracts. Strong leadership, communication, and relationship-building skills. Experience working with government agencies or institutional partners preferred. Commitment to Kitchens for Good’s mission and values. High volume production and catering experience (preferred) Understanding state regulations and local policies regarding school food services. Knowledge and experience with forecasting, budgeting, labor management, and purchasing to ensure maximum productivity. Proficient in Microsoft office 365 programs (Excel, Word, Power Point, One Drive, and Share Point). Pre-employment Requirements: Criminal background clearance (Probation, DOJ, FBI) Drug screening Tuberculosis testing

Responsibilities

The Director of Food Services will lead and expand the meal contract enterprise, overseeing food service operations across multiple sites. This role includes ensuring compliance with contract requirements and scaling the enterprise by securing additional contracts.