Upbring Careers

  • Kitchen Manager, ORR

    Job ID
    US-TX-Corpus Christi
    Regular Full-Time
    1st Shift
    # of Openings Remaining
  • Overview

    The Kitchen Manager is responsible for the day-to-day operations and management of the kitchen and maintain daily preparation of food items and ensure food quality, preparation, and serving follows Agency policies, licensing standards, National School Lunch Program (NSLP) guidelines, Department of State Health Services, and other federal, state, and local regulatory requirements.


    Essential Duties  

    • Manage and provide direction and support to all kitchen staff to ensure the kitchen environment is safe, clean, and supportive of residents
    • Establish policies and procedures to ensure kitchen staff is adhering to safety and sanitization guidelines in accordance with licensing standards, the Department of State Health Services, OSHA, FDA, and other state, county, and local regulatory requirements
    • Plan and create work schedules to satisfy the manpower needed to prep, cook and serve meals to residents in an efficient manner
    • Maintain required records, including food production, inventory, expenses, meal counts, and personnel records
    • Forecast, plan, budget, and purchase food, supplies, and equipment to maintain satisfactory inventory levels
    • Keep all working and storage areas ready for planned and unplanned city, state, or county inspections
    • Maintain a sanitary environment in accordance with food service and federal, state, city, and/or county regulations
    • Plan meals that meet residents’ dietary needs; plan and prepare meals in accordance to NSLP guidelines
    • Work with staff to prepare weekly shopping lists; shop for food items that meet the dietary and nutritional needs of the residents and comply with NSLP guidelines
    • Shop using approved vendors and provide suggestions to upper management for lower-cost and quality vendors for future use
    • Monitor the performance of all kitchen machinery, equipment, electronical, and mechanical systems to ensure they are operating appropriate and are safe to operate; evaluate operation to minimize risks and prevent inquires
    • Submit procurement receipts to Accounting weekly and submit monthly expenses reports by the established due date; complete and submit weekly, monthly, and annual reports as required and on time
    • Oversee and participate in the preparation and serving of meals
    • Ensue all food preparation and storage are in compliance with all applicable laws and regulations at all times
    • Create and ensure serving schedules meet program-wide expectations and resident eating schedule; ensure the kitchen is properly sanitized, safe, and welcoming for residents
    • Respond to resident concerns and problems in a timely manner

    Fiscal Responsibility

    • Work closely with Program Director to prepare the annual program budget to meet resident needs and program goals and objectives
    • Manage and control resources and materials to ensure quality, adequacy of supply (inventory) and cost control within budgetary allowances
    • Maintain accurate records of expenditures and operating costs to determine effective cost control
    • Review, approve, and submit procurement receipts according to Agency guidelines and established deadlines

    Staff Development and Management

    • Manage and support all kitchen staff to ensure the kitchen environment is clean and safe and meets sanitation standards
    • Establish department and program goals and objectives and ongoing support and coaching to ensure all kitchen staff is working efficiently and effectively to meet the needs of the residents and meet program goals and objectives
    • Interview, hire, and train new kitchen staff and develop and implement ongoing staff development training
    • Regularly review employee performance and provide supportive and constructive feedback.
    • Complete, conduct, and submit the 90-day and annual employee evaluations per the established due date

    Working Relationships

    • Develop and maintain positive working relationships with the Program Director and program and kitchen staff to ensure the program is operating effectively and efficiently and is meeting the needs of the residents.
    • Create and foster a work culture and environment that is mission-centric, values teamwork, supports accountability, provides a quality food services and outstanding customer service
    • Work as team player and exhibit professional behavior and a positive attitude with both internal and external clients that reflects positively on the Agency and the food services program.


    Minimum Qualifications

    • High School diploma or equivalent
    • 2 years’ food service or dietary experience
    • 1 year supervisory or management experience
    • Current Food Handler’s Certification
    • Demonstrated ability to manage the preparation, cooking, and serving process
    • Strong working knowledge of the operation of kitchen equipment
    • Knowledge of safety, sanitation, and food handling procedures required by city, state, and/or county health department regulations
    • Basic math skills with the ability to add, subtract, multiply, divide, and calculate fractions and percentages
    • Strong working knowledge of NSLP, FDA, and state health regulations
    • Strong and effective time management and organizational skills with the ability to create and manage schedules
    • Proficient use of Microsoft Word, Excel, and Outlook

    Preferred Qualifications

    • Associates degree in Culinary Arts, Food Management, Hospitality Management, or closely related field
    • Certified Dietary Manager (CDM) Certification
    • 3 years’ food services experience


    Physical Demands & Work Conditions

    • This position requires standing for long periods of time and working with kitchen equipment, inclusive of knives, high temperatures and low temperatures
    • Position works in a child facility and will have exposure to children
    • Lift, push, pull, move up to 125 lbs.


    The physical requirements for this position with or without reasonable accommodation are representative of those that must be met by an employee to successfully perform the essential functions of this position. While performing this position the employee with or without reasonable accommodation should have the ability to walk, stand, sit, kneel, speak, and hear with aid, see, read, reach with arms and hands, lift and/or move up to specified weight, and use equipment that is essential to performing the job, such as a computer, copier, fax machine, telephone, and automobile, if applicable. Specific vision requirements of this position may include color vision, seeing things close up, and the ability to adjust focus.



    The statements herein indicate the general nature and essential duties and responsibilities of work performed by an employee in this position. It is not intended to be an exhaustive list of all duties, responsibilities, knowledge, skills, and abilities required to perform the job. Management may assign or reassign duties and responsibilities of the job and may request the employee to perform other duties and responsibilities not listed at his/her discretion. This job description is not


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