Kitchen Manager/Head Chef

Shelby American, Inc.; Oakland (CA); On-site; USD 71,000 - 73,000; Full time

Job summary

A leading organization in Oakland seeks a Kitchen Manager / Head Chef to oversee a high-volume kitchen, manage a diverse team, and deliver culinary training. This role emphasizes leadership, culinary excellence, and community service, supporting a workforce development mission while ensuring compliance with health standards.

Qualifications

• 5 years of experience in a high-volume kitchen.
• 2 years supervising in food service.
• Experience in culinary education preferred.

Responsibilities

• Oversee production of up to 700 meals per day.
• Create cost-effective and culturally inclusive menus.
• Lead training and mentoring of kitchen staff and students.

Skills

Leadership

Cooking

Communication

Team Management

Inventory Control

Education

Culinary degree or professional chef certification

ServSafe Manager certification

Job description

Description

Reports to: Deputy Director

Work Location: Oakland Campus

Hours: Full Time, Regular

Schedule: Monday–Friday 7 a.m.-3 p.m. (occasional weekends or special events as needed)

Status: Exempt / Salaried

Salary: $71,000-$73,000

Supervises:

• Kitchen Assistant
• Kitchen of Champions Students
• Volunteers

The Kitchen Manager / Head Chef is a key leadership role responsible for the seamless operation of our high-volume kitchen, the success of our Kitchen of Champions workforce development program, and the effective coordination of volunteer kitchen staff. This role combines culinary excellence with a passion for education and service, supporting SVdP’s mission to feed the body and nourish the future of our community members.

DUTIES & RESPONSIBILITIES:

• Plan, prepare, and oversee production of up to 700 meals per day in accordance with nutritional and safety standards.
• Create weekly menus that are cost-effective, culturally inclusive, and designed around available food donations and resources.
• Ensure quality, consistency, and timeliness of food service.
• Lead, train, and supervise a diverse team of kitchen volunteers, interns, and staff with empathy and clear communication.
• Create a welcoming and organized kitchen environment where all feel valued and supported.
• Foster team morale and volunteer retention through strong leadership and appreciation.
• Serve as the lead instructor and mentor for culinary training students, many of whom are overcoming significant life challenges.
• Deliver hands-on instruction in culinary fundamentals, food safety, professionalism, and kitchen operations.
• Track student progress, provide feedback, and help students build confidence and employability in the culinary field.
• Manage food and supply inventory, purchasing, and storage.
• Maintain cost control and adhere to budgetary goals while maximizing use of in-kind food donations.
• Ensure compliance with Alameda County Health Department regulations and ServSafe protocols.
• Monitor equipment functionality and request maintenance or replacements as needed.
• Embody and promote SVdP’s values of dignity, compassion, and equity in all aspects of the role.
• Approach kitchen operations and training with empathy for marginalized populations, including individuals experiencing homelessness, incarceration, or unemployment.
• Participate in organization-wide efforts to improve services and expand impact.

GENERAL QUALIFICATIONS:

• Strong work ethic. Willingness to work hard to accomplish difficult goals.
• Complies with written and verbal instruction and willingly performs assigned tasks.
• Accountability to supervisor (even under a performance plan).Willingness to accept supervision.
• Positive attitude and ability to be a positive influence on a team.
• Demonstrates proactivity, flexibility, creativity, and enthusiasm.
• Professionalism, maturity, good decision-making and problem-solving abilities.
• Disciplined self-starter who can set and achieve goals.
• Can feel and express passion for the mission of a leading human service charity.
• Is reliable, dependable and trustworthy.
• Strong written and verbal communications skills in English (Spanish a plus).
• Ability to communicate well with external and internal customers.
• Excellent customer service skills, for both internal and external customers/stakeholders. Demonstrated ability to serve stakeholders in a professional, welcoming, and efficient manner.
• Ability to thrive in a flexible, fast-paced and growth-oriented environment, while maintaining a sense of humor and a positive, solution-oriented approach.
• Ability to work well with others, to ensure a positive, constructive environment within the program or department, and throughout the organization, and to resolve conflict and avoid difficulties.
• Cooperative, friendly, and helpful attitude with clients and co-workers.
• Attention to detail.
• Excellent administrative and organizational skills.
• Ownership of role responsibilities and of accomplishing goals.
• Ability to model highly professional work etiquette including informing supervisor of your activities, responding to communication in a timely manner, doing what you say you will do, respectful behavior in meetings, avoiding any behavior which could cause negative perceptions of you or of SVdP.
• Interest in seeking out additional challenges and opportunities. A commitment to ongoing learning and self-development.
• Coordinating, managing, developing, and engaging volunteers.
• Ability to utilize, engage, and develop others, including volunteers, to work enthusiastically and productively on your team.
• Ability to control unusual situations as they arise without escalating.

Requirements

SPECIFIC QUALIFICATIONS:

• Minimum 5 years of experience in a high-volume or institutional kitchen.
• Minimum 2 years' experience supervising staff or volunteers in a food service setting.
• Experience teaching or mentoring in culinary education or workforce development is strongly preferred.
• Strong skills in kitchen organization, menu planning, inventory control, and food budgeting.
• Excellent interpersonal, communication, and teaching skills.
• A collaborative spirit, high energy, empathy, and passion for social impact are essential.
• Excellent time and priority management skills. Ability to successfully manage projects from conception to completion. Ability to prioritize projects, work independently, meet deadlines, manage several projects simultaneously, and work well under pressure.
• Ability to understand the financial impact of decisions, actions, and outcomes.
• Requires ability to stand 3-7 hours per day with frequent walking, standing, bending, squatting, pulling and pushing. May occasionally be required to lift items up to 10 pounds to a height up to 6 feet and 11-25 pounds to a height of 3 feet. May occasionally be required to carry items up to 30 pounds for distances up to 25 feet.
• Ability to work well with diverse groups of people in various environments, including those that are unhoused, addressing substance abuse issues and other barriers to employment, people from diverse ethnic, cultural and economic backgrounds.
• Valid California driver’s license, legally required insurance and a clean driving record.

EDUCATIONAL REQUIREMENTS:

• SERV Safe Manager certification required (or willingness to obtain within 30 days).
• Certified Culinary Educator (CCE)
• A culinary degree or professional chef certification from an accredited institution is required.

At SVdP-Alameda County, we are an equal opportunity employer committed to a diverse, inclusive, and equitable workplace and candidate experience. We strive to create an environment where everyone has a sense of belonging and purpose, and where we learn from the unique experiences of those around us.

We encourage all qualified candidates to apply regardless of race, color, ancestry, religion, national origin, sexual orientation, age, citizenship, marital or family status, disability, gender, gender identity or expression, pregnancy or caregiver status, veteran status, or any other legally protected status.