Program Manager Kitchen

Mercy House; Corona (CA); On-site; USD 39,000 - 56,000; Full time

Job summary

Mercy House seeks a skilled Kitchen Manager to oversee the daily operations of the shelter kitchen in Riverside County. You will plan menus for three meals daily for up to 150 guests, manage food orders and inventory, and supervise cooks and volunteers to ensure compliance with health regulations.

The role requires at least 3 years in a kitchen and 2 years of leadership, plus Safe Serve certification. Schedule is Monday–Friday, 7:00 AM–3:00 PM, with a pay rate of $34.50 per hour.

Qualifications

• At least 3 years of experience in a kitchen.
• At least 2 years of management experience.
• Safe Serve Manager Certification required.

Responsibilities

• Oversee daily kitchen operations and meal production for up to 150 guests.
• Plan monthly menus for breakfast, lunch, and dinner, seven days a week.
• Order food weekly and manage inventory and supplies.
• Train staff and volunteers to comply with Health Dept regulations and food safety.

Skills

Kitchen management

Staff leadership

Health regs

Inventory control

Menu planning

Education

Safe Serve Manager Certification

Job description

Status: Full-Time, Non-Exempt | Payrate: $34.50/Hour | Schedule: Monday - Friday 7:00 AM - 3:00 PMReports to: Program Manager, Emergency ServicesDepartment: Emergency ShelterRegion: Riverside CountyJob Summary: The Kitchen Manager is responsible for overseeing the daily operations of the kitchen at Harrison Hope Shelter Program. The kitchen will produce three nutritious meals per day for up to 150 guests staying at the center. This position will oversee food preparation, ordering supplies, scheduling shifts, and monitoring inventory levels.Essential Duties and Responsibilities:Kitchen ManagementPrepare all menus on a monthly basis for breakfast, lunch, and dinner, seven days per weekOversee daily production of meals for the Brundage Lane Navigation CenterOrder food on a weekly basis to maintain inventory of food and supplies for the kitchenWork in collaboration with Development Staff to build relationships with food and supply donorsCoordinate and receive donated food and kitchen suppliesStore all food products in compliance with health and safety regulationsImplement and document process around receiving and storing food safely for use in the kitchenSet protocols for all guests to have access to meals, snacks, and drink items within guidelines of the USFDA (U.S. Food and Drug Administration)Coordinate with staff to identify and meet special dietary needs of guestsImplement and document maintenance and cleaning schedule of all kitchen equipment, and keep documentation for all Health Department InspectionsEnsure kitchen is clean and organizedStaff ManagementOversee kitchen staff including lead cook, cooks, and cleanup staffTrain staff and volunteers to ensure compliance with Health Department RegulationsDocument and maintain records of food safety training for staff and volunteersPerform regular and random inspections to ensure ongoing compliance with regulationsCreate and manage schedule for kitchen staff and volunteersApprove timesheets, PTO requests, and other leave for kitchen team membersEducation and ExperienceAt least 3 years of experience in the kitchenAt least 2 years of management experienceSafe Serve Manager CertificationExtensive and proven knowledge of kitchen health, safety regulations, and culinary managementGeneralAbility to work in stressful, fast-paced environmentsProblem-solving and conflict management skillsClear organization, communication, and leadership skillsPhysical RequirementsAbility to lift, push, and pull up to 50 poundsAbility to read fine print labels including ingredients and expiration datesAbility to stand for extended periods of time