Mid-Ohio Food Collective

Kitchen Manager at Mid Ohio Foodbank Jobs at Mid-Ohio Food Collective

Sample Kitchen Manager at Mid Ohio Foodbank Job Description

Kitchen Manager at Mid-Ohio Foodbank

PROGRAM SUMMARY: South Side Roots Café is a pay-what-you-can café model offering fresh, seasonal menu options. This is a unique opportunity for the right Kitchen leader that is looking to make an impact with their team as well as the community. The Café and Market will serve as a place that welcomes individuals with and without financial resources to access delicious, nutritious food and take joy in each other's company in a shared community space. Roots Café serves healthy, freshly prepared meals to those in our community regardless of their ability to pay.

JOB TITLE: Kitchen Manager

STATUS: Full Time, Exempt

REPORTS TO: Director, Prepared Foods

DIRECT REPORTS: Sous Chef, Cooks (2), Line Prep and Volunteer Kitchen Staff


POSITION SUMMARY:  The Kitchen Manager will be responsible for managing all kitchen functions including menu development, inventory, ordering & purchasing, food cost controls, training, sanitation, and personnel management. This position directs the training of culinary staff and kitchen workers engaged in preparing and cooking foods to ensure overall guest satisfaction. This position demands creativity within its daily operations, excellent communication skills, and the ability to maintain the highest culinary expectations according to company standards.




  • Responsible for effectively leading and managing all aspects of South Side Roots Cafe & Kitchen.
  • Analyzing business results and establish performance objectives to drive sustainability, guest satisfaction, brand standards, and most importantly to deliver results that contribute to our mission and overall success.
  • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
  • Supervise and instruct chefs, cooks, prep staff and/or volunteers in the preparation, cooking, garnishing, or presentation of food.
  • Oversees the sanitation practices and cleaning schedules to ensure that employees follow standards and regulations, as well as checking the quality of raw or cooked food products to ensure that standards are met, and maintain proper holding and refrigeration temperature control points.
  • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
  • Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Coordinate planning, budgeting, or purchasing for all the food operations.
  • Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials.
  • Inspect supplies, equipment, or work areas to ensure all that equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventive maintenance programs.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Attend all scheduled employee meetings and offers suggestions for improvement.
  • Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the business.
  • Prepare plans for COGS/Menu Strategy in collaboration with the leadership team.
  • Participates in special projects and performs other duties as assigned.



Education and Certifications:High School Diploma/GED or equivalent experience required. Food Safety Certification (provided by Mid-Ohio Foodbank). Culinary Arts Degree from an accredited culinary program and/or Degree in hospitality business/culinary arts preferred.

Experience:  Minimum of five (5) years of progressive culinary/kitchen management. High volume, complex foodservice operations and high-touch customer service environment experience highly desirable. Experience in state regulated Child Nutrition Programs- Child and Adult Care Food Program (CACFP), Summer Feeding (SFSP), National School Lunch (NSLP).

Skills/Competencies:  Must have good customer skills, mathematical skills, strong communication and organizational skills. Knowledge of P&L accountability and contract-managed service experience is desirable. Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products, and build & maintain vendor relationships. Ability to stay current on restaurant industry trends, Identify new culinary techniques and presentations. Ability to use computerized food ordering and planning system and experience with Microsoft applications. Ability to work effectively and efficiently both independently and in a team environment.



Working Conditions:  While performing the duties of this job, the employee is regularly exposed to work near moving mechanical parts. The employee is occasionally exposed to wet or humid (non-weather) and extreme cold or heat (non-weather). The noise level is usually moderate, but could increase to high. The employee must lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision. While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle or feel; talk/hear and taste. Employee is frequently required to reach with hands and arms; climb or balance and stoop, kneel or crouch. Some night and weekend work required.

ADA:  The above statements cover what are generally believed to the principal and essential function of this job. Specific circumstances may allow or require some associates assigned to the job to perform a somewhat different combination of duties.



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