Mission-Driven Kitchen Lead — High-Volume Food Service

The San Antonio Food Bank INC; San Antonio (TX); On-site; USD 42,000 - 58,000; Full time

Job summary

The San Antonio Food Bank INC is seeking a Kitchen Manager to lead daily production for meal programs with a focus on food safety, quality, and cost control. You will train staff, volunteers, and interns, and oversee resources donated, purchased, and grant-funded to meet program needs.

You will ensure compliance with USDA/TDA and federal meal programs, collaborate with leadership for audits, and support catering operations and community events.

Qualifications

• 3–5 years of professional cooking in a high-volume setting.
• Experience with federal child nutrition programs and USDA/TDA requirements.
• Experience leading kitchen teams and supervising volunteers/trainees.
• ServSafe Manager Certification (or ability to obtain within 30 days).
• Excellent organizational, communication, and time management skills.
• Schedule flexibility including early mornings, evenings, and weekends.
• Valid Texas driver’s license and reliable transportation.

Responsibilities

• Lead daily production for federal, contracted, vended, and catering meal programs.
• Execute USDA-credited recipes with consistent records, portions, and presentation.
• Maintain food safety, quality, efficiency, and cleanliness; monitor costs and waste.
• Supervise and train kitchen staff, volunteers, interns, and trainees in safety and technique.
• Manage inventory and ensure equipment maintenance and proper reporting.

Skills

Culinary leadership

Food safety

Team leadership

ServSafe Manager

Time management

Flexibility

Driver's license

Education

Culinary Arts degree

Job description

The San Antonio Food Bank INC is seeking a Kitchen Manager to lead daily production for meal programs with a focus on food safety, quality, and cost control. You will train staff, volunteers, and interns, and oversee resources donated, purchased, and grant-funded to meet program needs.

You will ensure compliance with USDA/TDA and federal meal programs, collaborate with leadership for audits, and support catering operations and community events.