Program Manager Kitchen (7233)

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

Job summary

Mercy House in Corona, CA is seeking a Kitchen Manager to oversee daily kitchen operations at Harrison Hope Shelter, serving up to 150 guests with three nutritious meals daily. You will manage menu planning, ordering, scheduling, and inventory, while coordinating with staff and volunteers to maintain high standards of safety and service.

The role requires strong leadership, food safety knowledge, and the ability to manage records for health inspections in a busy shelter environment.

Qualifications

• At least 3 years of kitchen experience.
• At least 2 years of management experience.
• Safe Serve Manager Certification.
• Extensive knowledge of kitchen health, safety regulations

Responsibilities

• Plan monthly menus for breakfast, lunch, and dinner, seven days per week.
• Oversee daily production of meals for up to 150 guests.
• Order food weekly to maintain inventory.
• Train staff and volunteers on health department regulations.
• Document and maintain records of food safety training.
• Maintain cleanliness and safety protocols; ensure compliance with US FDA guidelines.

Skills

Leadership

Communication

Organization

Education

Safe Serve Manager Certification

Job description

Job Details: Job Location: Harrison Hope Shelter - Corona, CA, Position Type: Full Time, Education Level: None, Salary Range: $34.50 - $34.50Hourly, Job Shift: Day, Job Category: Shelter Services, Status: Full-Time, Non-Exempt | Payrate: $34.50/Hour | Schedule: Monday - Friday 7:00 AM - 3:00 PM

Reports to: Program Manager, Emergency Services

Department: Emergency Shelter

Region: Riverside County

Job 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 Management

• Prepare all menus on a monthly basis for breakfast, lunch, and dinner, seven days per week
• Oversee daily production of meals for the Brundage Lane Navigation Center
• Order food on a weekly basis to maintain inventory of food and supplies for the kitchen
• Work in collaboration with Development Staff to build relationships with food and supply donors
• Coordinate and receive donated food and kitchen supplies
• Store all food products in compliance with health and safety regulations
• Implement and document process around receiving and storing food safely for use in the kitchen
• Set 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 guests
• Implement and document maintenance and cleaning schedule of all kitchen equipment, and keep documentation for all Health Department Inspections
• Ensure kitchen is clean and organized

Staff Management

• Oversee kitchen staff including lead cook, cooks, and cleanup staff
• Train staff and volunteers to ensure compliance with Health Department Regulations
• Document and maintain records of food safety training for staff and volunteers
• Perform regular and random inspections to ensure ongoing compliance with regulations
• Create and manage schedule for kitchen staff and volunteers
• Approve timesheets, PTO requests, and other leave for kitchen team members

Qualifications: Education and Experience

• At least 3 years of experience in the kitchen
• At least 2 years of management experience
• Safe Serve Manager Certification
• Extensive and proven knowledge of kitchen health, safety regulations, and culinary management

General

• Ability to work in stressful, fast-paced environments
• Problem-solving and conflict management skills
• Clear organization, communication, and leadership skills

Physical Requirements

• Ability to lift, push, and pull up to 50 pounds
• Ability to read fine print labels including ingredients and expiration dates
• Ability to stand for extended periods of time