Culinary Manager

St. Vincent de Paul of Baltimore; Baltimore (MD); On-site; USD 42,000 - 62,000; Full time

Job summary

St. Vincent de Paul of Baltimore is seeking a Foodservice Supervisor to oversee day-to-day kitchen and packaging operations, ensuring timely, accurate, and safe meal preparation.

The role includes supervising staff, scheduling, and maintaining quality and sanitation standards within a fast-paced facility. Responsibilities include menu planning, production sheet creation, HACCP compliance, inventory and cost control, vendor coordination, and staff training to sustain high-quality service for

Qualifications

• Experience supervising day-to-day foodservice operations and staff.
• Knowledge of HACCP and safety/sanitation guidelines.
• Ability to manage inventory, costs, and production planning.

Responsibilities

• Direct supervision of kitchen and packaging staff, scheduling, and production control.
• Develop and adhere to daily production sheets and menus.
• Maintain HACCP compliance and food safety standards.
• Manage inventory, costs, and vendor relations for timely deliveries.
• Train staff, monitor performance, and provide coaching.
• Ensure on-time food preparation and facility cleanliness.

Skills

Leadership

Food safety

Inventory management

Menu planning

Staff training

Budget control

Tools

Chef Tec

Job description

Summary

Responsible for the direct supervision of day-to-day foodservice operations, including supervising kitchen and packaging staff, scheduling, food and labor costs management, inventory management, menu planning, food quality control, and safety and sanitation management. Responsible for supervising the preparation of meals in a timely, accurate, and safe manner and cleanliness of the facility.

Summary

Responsible for the direct supervision of day-to-day foodservice operations, including supervising kitchen and packaging staff, scheduling, food and labor costs management, inventory management, menu planning, food quality control, and safety and sanitation management. Responsible for supervising the preparation of meals in a timely, accurate, and safe manner and cleanliness of the facility.

Primary Duties

• Ensures a positive, efficient, and orderly work environment, timely delivery of food to customers, and a quality product.


• Performs regular menu planning, working collaboratively with the culinary team.


• Prepares and adheres to daily production sheets.


• Implement and ensure maintenance of HACCP plan.


• Ensure that inventory levels are maintained with reference to cost control and proper rotation to ensure compliance with budget objectives and production requirements.


• Develops a working relationship with vendors to ensure on time deliveries and freshness of product.


• Utilize our food production system (Chef Tec) to develop standardize production recipes to ensure consistent quality with reference to standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.


• Maintain monthly cost-benefit analysis of our menus.


• Develops and implements schedules (e.g. production, cleaning, etc.) for the purpose of ensuring efficient and effective kitchen operations.


• Monitor taste and quality control of all food production.


• Directly supervises kitchen and packaging staff, providing ongoing training, direction, and coaching to improve performance.


• Verifies that the packing staff follow all their assigned duties according to the clients requests and orders.


• Utilize company production planning tools and resources to ensure facility accountability for production scheduling.

SECONDARY DUTIES

• Responsible for the tracking and ordering of necessary supplies.


• Ensures that all kitchen staff maintain the necessary certifications.


• Works with the training chef to ensure alignment of the classroom and on-the-job experiences for the students at the training program.


• Stays current with food trends; understands and implements the expectations of the USDA and other agencies about food specifications including but not limited to portions size and types of foods served daily.


• Ensure compliance with all organization policies and procedures.


• Maintain compliance with all Federal, State and Local laws/regulations that affect operations and safety, while promoting safety policies and awareness.


• Attends and fully participates in all staff meetings and other internal meetings.


• Upholds vision, mission, and values of St. Vincent De Paul of Baltimore.


• Assists with and attends special events help by St. Vincent De Paul Enterprises, as necessary.


• Supports a welcoming and positive environment for volunteers and works with them effectively.


• Other duties as required.