Lead Kitchen Manager: High-Volume Operations & Compliance

The San Antonio Food Bank INC; San Antonio (TX); On-site; USD 45,000 - 65,000; Full time

Job summary

The San Antonio Food Bank is seeking a Kitchen Manager to lead daily production for meal programs, ensuring high quality, safety, and compliance with USDA and grant requirements. You will collaborate with leadership to align operations with program needs and oversee kitchen staff, volunteers, and trainees in a mission-driven environment.

You will manage inventory, records, and reporting while supporting catering operations and workforce development in the region.

Qualifications

• 3–5 years in high-volume food service or nonprofit production.
• Experience with CACFP/NSLP/SBP/SFSP and USDA/TDA meal pattern rules.
• Experience leading kitchen teams and volunteers.
• Certified ServSafe Manager or able to obtain within 30 days.
• Strong organizational, communication, and time management skills.
• Valid Texas driver's license with reliable transportation.

Responsibilities

• Lead daily production for federal, contracted, vended, and catering programs.
• Ensure USDA-credited recipes, production records, and accurate counts.
• Maintain food safety, quality, cost controls, and cleanliness; monitor waste.
• Schedule, train, and supervise kitchen staff, volunteers, and trainees.
• Manage inventory, orders, equipment maintenance, and compliance records.
• Support program reporting, audits, and community catering activities.

Skills

Organizational skills

Communication

Time management

Independence

Flexibility

Education

ServSafe Manager Certification

Culinary Arts Degree

Job description

The San Antonio Food Bank is seeking a Kitchen Manager to lead daily production for meal programs, ensuring high quality, safety, and compliance with USDA and grant requirements. You will collaborate with leadership to align operations with program needs and oversee kitchen staff, volunteers, and trainees in a mission-driven environment.

You will manage inventory, records, and reporting while supporting catering operations and workforce development in the region.