Kitchen Lead

KVC Health Systems, Inc.; Kansas City (KS); On-site; USD 25,000 - 28,000; Full time

Job summary

KVC Health Systems, Inc. in Kansas City, KS seeks a Kitchen Lead to manage dietary operations, prepare and serve meals, handle ordering/inventory, and coordinate with the Dietician to meet USDA/DESE guidelines. Requires a HS diploma/GED, 2+ years in food service, and a valid driver’s license; associate degree in nutrition/food service is a plus. Full-time, on site.

Qualifications

• High school diploma or GED required; AA in nutrition or food service management preferred.
• At least two years of food service experience; large-scale meal prep in residential facilities, schools, or cafeterias valued.
• Valid driver’s license and auto insurance required.
• Intermediate proficiency in Microsoft Office Suite (Word, Excel, Outlook) preferred.

Responsibilities

• Provide oversight to dietary staff during operational hours.
• Estimate meal quantities, portion sizes, and maintain production records.
• Collaborate with the Dietician to create monthly menus and accommodate dietary needs.
• Implement menu-based ordering and inventory tracking; help manage budget and cost controls.
• Maintain sanitation and safety procedures according to health standards.
• Create and manage cleaning schedules for kitchen equipment and storage areas.
• Monitor equipment and report malfunctions to leadership.

Skills

Microsoft Office

Food service

Menu planning

Inventory management

Education

High school diploma or GED

AA in nutrition or food service management

Tools

Microsoft Word

Microsoft Excel

Microsoft Outlook

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full Time Professional KC Campus, Kansas City, KS, US

3 days ago Requisition ID: 9687

Salary Range: $18.00 To $20.00 Hourly

KVC Camber Children's Mental Health I Kansas City, KS

Full-Time I Monday-Friday

At KVC Health Systems and Camber Mental Health, we believe that the heart of our work is helping people. We understand that nutritious, well-balanced meals are a cornerstone of health and healing for the children and adolescents we serve. We are seeking a dedicated Kitchen Lead to manage our dietary operations and lead a team committed to excellence in food service. Join an organization that values its employees; we are proud to share that KVC maintains a work wellbeing score of 83 on Indeed, reflecting our commitment to a supportive and compassionate workplace culture.

Position Summary

The Kitchen Lead plays a pivotal role in contributing to the health of our clients by managing the daily operations of the Dietary Department. In addition to preparing and serving nutritious meals, you will handle critical administrative functions such as food ordering, inventory management, and dietary scheduling. You will collaborate closely with our Dietician to ensure all meals meet or exceed USDA and DESE guidelines, providing a safe and nurturing environment through high-quality food service.

Essential Duties and Responsibilities

• Provide oversight to dietary staff during operational hours in collaboration with the Director of Administration.
• Estimate meal quantities, determine portion sizes, and maintain accurate production records.
• Collaborate with the Dietician to create monthly menus featuring nutritious, low‑calorie meals and accommodate special dietary needs.
• Implement menu-based ordering and inventory tracking systems while working with the supervisor to maintain cost controls within the annual budget.
• Greet clients professionally and conduct dietary assessments in a friendly, supportive manner.
• Develop and maintain strong rapport with food vendors, ensuring the accuracy of all deliveries and inventories.
• Enforce strict sanitation and safety procedures for food temperatures, storage, and preparation according to health department standards.
• Create and manage daily, weekly, and deep-cleaning schedules for all kitchen equipment and storage areas.
• Monitor equipment functionality and promptly report any malfunctions or repair needs to leadership.
• Serve as a role model by practicing conduct that displays respect for all colleagues, clients, and community stakeholders.
• All employees must be at least 20 years of age.
• Education: High school diploma or GED is required. Preference is given to those with an Associate of Arts degree or higher in nutrition or food service management.
• Experience: At least two years of food service experience is required. Previous experience in large-scale meal preparation (residential facilities, schools, or cafeterias) is highly valued.
• Licensure: A valid driver’s license and auto insurance are required.
• Technical Skills: Intermediate proficiency in Microsoft Office Suite, including Word, Excel, and Outlook.

Preferred Qualifications

• Six months of experience working in a 24/7 behavioral health or residential setting.
• Deep knowledge of USDA requirements and health department sanitation regulations.

KVC Values and Expectations

Our employees are role models who build upon the strengths of those we serve. Our work is guided by these core values:

• The heart of our work is helping people.
• Our character is built on authenticity and compassion.
• Family connection drives our culture.
• Collaboration fuels our improvement.
• Urgency and innovation mark our approach.
• Diverse perspectives are key to our progress.
• Always asking, "What would you want for your child?"

Physical Requirements and Work Environment

The Kitchen Lead role involves active, hands-on work in a fast-paced kitchen environment:

• Physical Demands: Regularly required to stand, walk, and communicate effectively. Must be able to reach, climb, balance, stoop, kneel, crouch, or crawl.
• Lifting Requirements: Regularly lift 10 pounds, frequently lift 25 pounds, and occasionally lift/move up to 75 pounds.
• Vision: Specific vision abilities include close and distance vision, color vision, depth perception, and the ability to adjust focus.
• Environment: Work is primarily performed in a commercial kitchen setting with a moderate noise level and occasional exposure to outside weather conditions during transit or deliveries.