Community Kitchen Pittsburgh is a culinary based workforce development agency. We operate a licensed culinary training program and a transitional employment program, using our social enterprises as the platform. We work with adults 18+ who are experiencing barriers to employment, such as transitioning from incarceration, recovering from addiction, lacking GED/diploma, or other barriers. Students and job participants get wraparound services, case management and job placement support as they complete the program. Social enterprises (which are the foundation for training) include contract meals, shelter/community meals, catering/ retail/café, VAP/branded products, co-packing, cooking classes/community education, afterschool and summer feeding programs.

We are a small nonprofit with a big footprint, and looking for the right KM to pull together the various aspects of what we do.  We are part of the Catalyst Kitchens network (we encourage applicants to check out Catalyst Kitchens website as well as our own to get a better idea of what / who we are). We are looking for someone equally qualified and interested in the chef side of the job as in the training part of the job. 

Scope:

The Kitchen Manager oversees the general management of all foodservice operations, which includes: business development; food and labor cost management; vendor relationship cultivation and management; inventory management; menu planning; food quality control; and safety and sanitation management. Kitchen Manager is a working manager who actively participates in daily production tasks.

Job responsibilities:

Training Program Support:

Works with Program Manager to set kitchen schedule that is conducive to integrating trainees into production; provides hands-on teaching while working with students to accomplish production tasks; works with Chef Trainers/Lead Instructor to ensure alignment of classroom and on-the-job experiences; provides feedback for trainee tracking. Provides daily oversight and supervision to transitional employees.

Food Service Operations:

Sets and costs menus; develops recipes; develops, implements and enforces all kitchen standard operating procedures; oversees production consistency and quality; places all orders and manages inventory; works with the Business Development team on new market services and products; ensures that kitchen conform to legal safety and health specifications.

Leadership:

Sets foodservice business budget; hires, trains and supervises all kitchen staff (including transitional employees); actively participates as member of management team.

Qualifications:

• BA, BS in related field or equivalent work experience
• Proven management skills
• ServSafe manager certification
• Proven communication skills
• Computer proficiency
• Minimum 5 years’ experience in high volume food production or catering/restaurant
• Experience working with at-risk populations a plus

Salary negotiable based on experience.