Kitchen Manager

Loaves and Fishes of Contra Costa; Concord (CA); On-site; USD 63,000 - 80,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Retirement plan

Paid time off

Holidays

Job summary

Loaves and Fishes of Contra Costa is seeking a Chef/Kitchen Manager to lead a high-volume kitchen operation and supervise both staff and volunteers. You will oversee meal production, safety standards, and cost controls while guiding the transition to the expanded Central Kitchen in Antioch.

The role reports to the Director of Culinary Operations and requires strong culinary leadership, budgeting, and operational planning to nourish communities across Contra Costa County.

Qualifications

• Minimum five years of professional culinary experience in high-volume production.
• Experience supervising employees and managing commercial kitchen operations.
• Strong knowledge of food production, purchasing, inventory management, food cost controls, and food safety.
• Proven ability to lead teams, establish accountability, resolve problems, and manage competing priorities.
• Strong organizational, communication, planning, and decision-making skills.
• Proficiency with basic computer applications and systems used for scheduling, purchasing, inventory, and reporting.
• Current ServSafe Food Protection Manager Certification, or ability to obtain and maintain certification.

Responsibilities

• Direct daily kitchen operations, ensuring efficient workflow, timely meal production, and consistent food quality.
• Oversee menu planning, production schedules, portion control, and meal preparation to meet organizational needs.
• Establish and monitor operational standards for productivity, food quality, efficiency, and waste reduction.
• Ensure coordination of meal production and distribution for LFCC dining rooms, mobile meal services, and other programs.
• Identify and implement improvements to kitchen processes, systems, and workflow.
• Provide hands-on culinary support while maintaining primary responsibility for Chef/Kitchen management.

Skills

High-volume kitchen leadership

Staff supervision

Food safety & sanitation

Budgeting & cost control

Planning & scheduling

Computer skills (scheduling, inventory

Tools

Scheduling software

Inventory management systems

Job description

Reports To: Director of Culinary Operations

Current Location: 510 Garcia Avenue, Unit H, Pittsburg, CA

Future Location: Antioch Central Kitchen (anticipated November 2027)

Salary Range: $63,000–$80,000 annually, depending on qualifications and experience

Benefits: medical, dental, vision, retirement plan, paid time off, and holidays

Reports To: Director of Culinary Operations

Current Location: 510 Garcia Avenue, Unit H, Pittsburg, CA

Future Location: Antioch Central Kitchen (anticipated November 2027)

Salary Range: $63,000–$80,000 annually, depending on qualifications and experience

Benefits: medical, dental, vision, retirement plan, paid time off, and holidays

CHEF/KITCHEN MANAGER

Department: Central Kitchen Operations

POSITION OVERVIEW

Loaves and Fishes of Contra Costa (LFCC) is dedicated to Nourishing Lives by providing nutritious meals in a welcoming environment that respects the dignity of every guest.

The Chef/Kitchen Manager provides leadership and oversight of LFCC's high-volume commercial kitchen operations, ensuring the efficient, safe, and cost-effective preparation of quality meals for individuals and families throughout Contra Costa County.

This position is responsible for managing kitchen personnel and volunteers, overseeing meal production, maintaining food safety and quality standards, controlling food and supply costs, and ensuring effective utilization of donated and recovered food.

Reporting to the Director of Culinary Operations, the Chef/Kitchen Manager plays a key role in maintaining effective kitchen operations and supporting the organization's continued growth.

The ideal candidate is an experienced kitchen operations leader who combines strong management skills with culinary expertise, sound judgment, and a commitment to LFCC's mission.

KEY RESPONSIBILITIES

Kitchen Operations & Production Management

• Direct daily kitchen operations, ensuring efficient workflow, timely meal production, and consistent food quality.
• Oversee menu planning, production schedules, portion control, and meal preparation to meet organizational needs.
• Establish and monitor operational standards for productivity, food quality, efficiency, and waste reduction.
• Ensure effective coordination of meal production and distribution for LFCC dining rooms, mobile meal services, and other programs.
• Identify and implement improvements to kitchen processes, systems, and workflow.
• Provide hands‑on culinary support when necessary while maintaining primary responsibility for Chef/Kitchen management and oversight.

Staff & Volunteer Leadership

• Supervise, schedule, train, and provide leadership to Central Kitchen employees and volunteers.
• Establish clear performance expectations, assign responsibilities, and ensure accountability for results.
• Conduct employee performance evaluations and provide ongoing coaching, mentoring, and professional development.
• Participate in hiring, onboarding, and employee performance management in coordination with the Director of Culinary Operations and Services and Human Resources.
• Promote a positive, respectful, collaborative, and safety‑conscious work environment.
• Ensure appropriate staffing and effective deployment of employees and volunteers to meet production requirements.

Financial & Resource Management

• Manage food purchasing, inventory, and kitchen supplies within approved budgets.
• Monitor food costs, purchasing practices, inventory levels, and waste to maximize operational efficiency.
• Oversee ordering, receiving, storage, and inventory control systems.
• Maximize the effective use of donated and recovered food while maintaining quality and safety standards.
• Maintain productive vendor relationships and identify opportunities for cost savings and operational improvements.
• Provide financial and operational information to the Director of Culinary Operations to support kitchen budgeting and resource planning.

Food Safety, Quality & Facility Oversight

• Ensure compliance with health department regulations, food safety requirements, and organizational policies.
• Maintain consistent standards for nutrition, food quality, sanitation, storage, and meal production.
• Oversee required food safety documentation, inspections, certifications, and corrective actions.
• Ensure commercial kitchen equipment is operated safely and properly maintained.
• Coordinate facility and equipment maintenance needs with the Director of Culinary Operations.
• Maintain a safe, organized, and efficient kitchen environment.

Planning, Reporting & Organizational Collaboration

• Monitor and report on kitchen operations, including meal production, staffing, inventory, food costs, and operational challenges.
• Work closely with the Director of Culinary Operations and other LFCC departments to coordinate production needs, staffing, and program requirements.
• Participate in operational planning, budgeting, management meetings, and organizational initiatives.
• Support the development and implementation of policies, procedures, and performance improvements.
• Work with the Director of Culinary Operations to plan and prepare for LFCC's transition to the expanded Central Kitchen in Antioch.
• Assist with operational planning, workflow development, equipment utilization, and staff readiness associated with the new facility.
• Perform other related management responsibilities as assigned.

QUALIFICATIONS

Required

• Minimum five years of professional culinary experience, including experience in high-volume food production.
• Demonstrated experience supervising employees and managing commercial kitchen operations.
• Strong knowledge of food production, purchasing, inventory management, food cost controls, and food safety.
• Proven ability to lead teams, establish accountability, resolve problems, and manage competing priorities.
• Strong organizational, communication, planning, and decision‑making skills.
• Proficiency with basic computer applications and systems used for scheduling, purchasing, inventory, and reporting.
• Current ServSafe Food Protection Manager Certification, or the ability to obtain and maintain certification.
• Commitment to LFCC's mission and values.

Preferred

• Experience managing institutional kitchens, large-scale catering, community meal programs, or nonprofit food‑service operations.
• Experience supervising teams of 10 or more employees and volunteers.
• Experience with food recovery programs and donated food inventory.
• Experience managing operating budgets and implementing process improvements.

LEADERSHIP EXPECTATIONS

The Chef/Kitchen Manager is a key member of LFCC's operational leadership team and is expected to:

• Lead with professionalism, integrity, accountability, and respect.
• Build and develop a capable, productive, and collaborative kitchen team.
• Demonstrate sound judgment and take ownership of operational results.
• Maintain high standards for food quality, safety, efficiency, and resource stewardship.
• Communicate effectively and work collaboratively across departments.
• Support organizational growth, continuous improvement, and LFCC's mission of nourishing lives.

WORK SCHEDULE & LOCATION

This is a full‑time position based at LFCC's current commercial kitchen at 510 Garcia Avenue, Unit H, Pittsburg, California..

Scheduling flexibility is required to meet operational needs. Occasional early mornings, evenings, weekends, or holidays may be necessary.

Anticipated Facility Relocation: LFCC is developing an expanded Central Kitchen in Antioch, CA, with an anticipated transition in late 2027. The Chef/Kitchen Manager will participate in planning and preparation for this transition. Following the relocation, the position will be based at the Central Kitchen in Antioch, CA.

PHYSICAL REQUIREMENTS & WORK ENVIRONMENT

This position operates primarily in a high-volume commercial kitchen and requires the ability to stand and walk for extended periods, work around commercial kitchen equipment, and occasionally lift up to 50 pounds. Reasonable accommodations will be provided in accordance with applicable law.

EQUAL OPPORTUNITY EMPLOYER

Loaves and Fishes of Contra Costa is an Equal Opportunity Employer. We are committed to providing equal employment opportunities to all qualified applicants and employees without regard to race, color, religion, sex, gender identity, sexual orientation, national origin, ancestry, age, disability, veteran status, or any other status protected by applicable law.

We value a diverse and inclusive workplace and encourage qualified individuals from all backgrounds to apply.

GENERAL STATEMENT

This job description summarizes the primary responsibilities and qualifications of the position and is not intended to be an exhaustive list. Responsibilities may evolve based on organizational needs and future operational expansion.