Strategic Culinary Ops Director - Compliance & Readiness

Second Harvest of South Georgia, Inc.; Valdosta, Thomasville (GA, GA); On-site; USD 90,000 - 130,000; Full time

Job summary

Second Harvest of South Georgia, Inc. seeks a Director of Culinary Operations & Compliance to lead the Valdosta and Thomasville kitchens, ensuring safe, compliant, and efficient food-service operations.

You will direct daily operations, coordinate production schedules, inventory, and staffing, monitor workflow, and provide hands‑on support during shortages, events, emergencies, and high‑volume production. Strong knowledge of food safety and regulatory requirements is essential.

Qualifications

• Associates or Bachelors preferred; substantial experience may substitute.
• Knowledge of food safety and regulatory compliance is required.
• Experience supervising culinary/kitchen staff and coordinating production.

Responsibilities

• Oversee daily operations of Valdosta and Thomasville kitchens.
• Coordinate production schedules, supplies, food, storage, equipment, and staffing.
• Monitor workflow and provide hands‑on support during shortages, events, emergencies, and high‑volume production.
• Maintain temperature logs, sanitation records, and corrective‑action documentation for audits.
• Ensure compliance with Child Nutrition Program rules and related documentation.
• Manage inventory, equipment maintenance, and supplier coordination.
• Coordinate meeting room and catering setups and related services.
• Maintain cleanliness and readiness of kitchen and storage areas for inspections.

Skills

Leadership

Staff supervision

Food safety

Regulatory compliance

Inventory management

Kitchen operations

Education

Associate or Bachelor’s degree in culinary, food service, hospitality, business, nutrition, operations

Tools

Inventory management system

Job description

Second Harvest of South Georgia, Inc. seeks a Director of Culinary Operations & Compliance to lead the Valdosta and Thomasville kitchens, ensuring safe, compliant, and efficient food-service operations.

You will direct daily operations, coordinate production schedules, inventory, and staffing, monitor workflow, and provide hands‑on support during shortages, events, emergencies, and high‑volume production. Strong knowledge of food safety and regulatory requirements is essential.