Kitchen Operations Manager at Greater Bergen Community Action

Jersey City, New Jersey, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Jun, 26

Salary

0.0

Posted On

27 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Safety Standards, Health Codes, Sanitation Practices, Inventory Management, Cost Control, Organizational Skills, Problem-Solving, Decision-Making, Team Management, Communication Skills, Scheduling Software, Nutritional Software, ServSafe Manager Certification, CACFP Compliance, Menu Development, Local Travel

Industry

Non-profit Organizations

Description

Every Child Deserves a Head Start Kitchen Operation Manager Food and Nutrition Department Greater Bergen Community Action’s (GBCA) Head Start Preschool program is a rewarding environment for individuals passionate about helping others who seek to advance their careers while making a positive impact. Our mission is to provide a quality, comprehensive educational program that prepares children and their families for kindergarten and life beyond. With its origins in the War on Poverty, Head Start is one of the longest-running federally funded programs. The Head Start model has been praised and emulated throughout the country. At GBCA, our Head Start Preschool program collaborates with local school districts. We offer a supportive work environment that recognizes the value of every employee, and our focus is continually on staff wellness. Are you an experience food service professional that thrives in a leadership role? We are seeking a Kitchen Operations Manger to oversee daily operation across three Head Start program kitchens. This role is ideal for someone who is organized, hands-on and committed to providing high-quality, nutritious meals to young children. Qualifications and Requirements: * Bachelor’s degree in culinary arts, Food Service Management, or a related field (and/or equivalent experience). * Minimum of three years (3) years of management experience in kitchen or food service operations. * Strong knowledge of food safety standards, health codes, and sanitation practices. * Experience with inventory management, purchasing, and cost control. * Excellent organizational, problem-solving, and decision-making skills. * Ability to manage and motivate a diverse team in a fast-paced environment. * Strong communication and interpersonal skills. * Proficiency in scheduling and production software, inventory systems, and nutritional software. * ServSafe Manager Certification required. * Certified ServSafe Instructor/Proctor credential or willingness/ability to obtain within three months of hire. * Strong communication skills – oral, written, and presentation. * Multi-linguistic ability: Spanish/Arabic/Bengali a plus * Knowledge of USDA Childcare guidelines (CACFP), USDA meal patterns, and food safety standards. * Proficient computer skills – Microsoft applications and knowledge of nutrient analysis programs. * Valid driver’s license with good driving history and insurability. Use of one's own vehicle for self-transportation. Local travel required. Responsibilities: * Oversee daily kitchen operations, ensuring food preparation and production meet quality and safety standards. * Manage and optimize delivery logistics to ensure timely and accurate distribution of meals. * Supervise the purchasing of all food, ingredients, and supply stock while maintaining budget and cost controls. * Provide leadership and direction to kitchen staff, including training, scheduling, and performance management. * Make critical operational decisions regarding production and delivery timelines. * Develop, implement, and monitor standard operating procedures for kitchen and delivery processes. * Ensure compliance with health, safety, and food service regulations. * Collaborate with the Food and Nutrition leadership team to improve efficiency, quality, and service outcomes. * Track and report on inventory levels, kitchen performance, and operational metrics. * Maintain knowledge and adherence to Head Start Professional Performance Standards (HSPPS) related to food and nutrition, and provide support to staff. * Collaborate in the development and maintenance of all program menus, procurement processes, and procedure manual with the Director, Food and Nutrition. * Provide coaching of Child and Adult Care Feeding Program (CACFP) to all involved individuals in relation to food production and compliance. * Ensure all food allergies are adhered to and meals provided are wholesome and safe. * Collaborate with purveyors to coordinate all orders and distribution of products. * Develops and disseminates food, paper, milk, and bread specifications. Analyze upon return for cost, product quality, and feasibility to develop a 4-week menu cycle. * Works with the Director, Food and Nutrition, to develop expansion strategies for all Food and Nutrition Programs at GBCA. * Coordinates the provision and delivery of nutritional meals to internal community service programs and catering for special events. * Is responsible for on-site visits to all Head Start/Early Head Start facilities to ensure that compliance and licensing standards are being maintained. * Performs other relevant duties as assigned. Physical & Mental Demands: The physical and mental demands described here are representative of those that employees must meet to perform the essential functions of this job successfully. EEO Statement: Greater Bergen Community Action, Inc. provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. Position is Full-time (Monday – Friday) and includes the following benefits: Medical via ICHRA model, dental and vision coverage, paid vacation, holiday and sick time, participation in retirement plans with a match after 1-year and participation in flexible spending accounts. Please state salary requirements when applying for position.

Responsibilities

The manager will oversee daily kitchen operations across three sites, ensuring food preparation meets quality and safety standards, while supervising purchasing, staff leadership, and delivery logistics. Responsibilities also include developing standard operating procedures, ensuring regulatory compliance, and collaborating on menu development and program expansion strategies.