Company description

Open Arms of Minnesota (OAM) is a nonprofit that prepares and delivers healthy, nutritious food to people living with life-threatening illnesses. Our mission: by providing food as medicine, we nourish our clients and build community. In our two state-of-the-art kitchens, OAM staff members and more than 6,500 volunteers create meals specifically designed for our clients’ nutritional needs. We use fresh and, whenever possible, organic ingredients, including produce from our own 5 Open Farms urban garden locations. Volunteers deliver meals throughout the Twin Cities metro area to approximately 3,687 clients, caregivers, and dependents annually, providing nourishment and hope for families dealing with life-threatening illnesses. In addition, families in need throughout Minnesota receive meals shipped to them weekly. There are no fees for any of Open Arms’ services. Open Arms is a volunteer-driven organization and is culturally unique in our high commitment to an excellent volunteer experience

Job description

This is a full-time, salaried, benefits-eligible position in a high-volume production kitchen preparing and packaging ready-to-eat meals. Working as part of a team at Open Arms of Minnesota – St. Paul campus, the Kitchen Floor Manager is responsible for working with staff and volunteers to ensure the accurate packaging of our made-from-scratch meals. The Kitchen Floor Manager will oversee the daily meal packaging, ensuring efficiency and volunteer engagement through proper distribution of tasks. The Kitchen Floor Manager is responsible for managing a team of packaging associates, overseeing the volunteer meal packaging shifts, kitchen safety, sanitization, and organization. The Floor Manager oversees the daily operational flow of food production, packaging, and storage. This position ensures efficient coordination between kitchen, packing, and freezer operations while maintaining organization, food safety, and accurate inventory management in collaboration with all OAM staff positions, this position is responsible for helping ensure volunteers and interns have an exemplary experience during all interactions with Open Arms and is expected to consistently maintain a high level of customer service to all guests, clients and fellow team members.

The ideal candidate for this position:

• An experienced FOH Manager or Restaurant Manager, who is organized, detail-oriented, 100% committed to continuous improvement, and strives for the highest quality services to clients, staff, and volunteers.
• A manager of people who understands how to motivate team members, but is knowledgeable about, and comfortable in HR, and can follow employment processes from beginning to end.
• A curious, operational thinker who is also a creative problem solver, unafraid to use unorthodox methods, quick and decisive, and seen as original and value-added in brainstorming settings.
• A hands-on team player who is comfortable at the leadership level, but is not afraid to get their hands dirty in organizational operations.
• A tone setter that pursues everything with positivity, energy, and a need to finish, even in the face of resistance or setbacks; steadfastly pushing self and others for results.
• A warm, authentic team manager and leader with excellent interpersonal skills, who is proactive and forward-thinking, bringing emotional intelligence to their work.
• Someone with high cultural competency, a passion for diversity in the workplace, experience, and commitment to creating and maintaining an equitable and inclusive environment for staff and volunteers.
• A collaborative, inclusive peer who responds and relates well to people in all positions; manages both up and down, is seen as a team player who looks for common ground
• A culture influencer who understands that Open Arms’ unique, relational culture is the key to our success and growth.
• Someone who excels in a rapidly changing, fast-paced environment with extremely diverse and distinct organizational departments.
• Someone who can manage operations by designing practices, processes, and procedures necessary to get things done; simplifying complex processes; maximizing fewer resources; creating systems that manage themselves.

Primary Job Responsibilities:

• Responsible for packaging in a large production kitchen, ensuring correct amount and type of meals are ready for delivery to clients daily.
• Provides direct supervision to Meal Expediter and Packagers.
• Communicate and organize packing priorities to Meal Expediters and volunteers.
• In the absence of the Production and Menu Operations Manager, communicate with the Senior Manager of Kitchen Operations on issues that require management attention.
• Oversee the flow of food from coolers to packing lines, into the freezer, and through bagging shifts.
• Lead and coordinate bagging shifts, ensuring accurate packing and adherence to production timelines.
• Maintain organization and staging of all coolers, freezers, and dry storage areas.
• Oversee freezer organization and efficient product rotation.
• Put away deliveries and assist in verifying order accuracy.
• Assist with entering and maintaining orders.
• Support and assist with inventory counts and reconciliation.
• Maintain accurate inventory of packaged meals.
• Oversee transfers from the warehouse to the kitchen.
• Responsible for creating labels for all meals.
• Lead the substitution process, communicating changes and securing approval from the Registered Dietitian (RD).
• Ability to open and close the kitchen following standard operating procedures.
• Uphold all food safety, quality, and organizational standards across departments.
• Maintains food quality, safety, and presentation standards using portion control and appropriate cooling, storage, and packing procedures.
• Ensure accurate labeling of all items produced in the kitchen, including sub-ingredients, allergens, product dating, etc., seeking guidance or clarification as needed from the Production and Menu Operations Manager and RD Menu Specialist.
• Use computer as needed.
• Other related duties as assigned.

Volunteer Engagement:

• Provides an outstanding environment and experience for all volunteers by:
  • Setting an example to other kitchen staff by consistently providing high-quality customer service and modeling positive conflict resolution.
  • Regularly seeking out meaningful and positive interactions with volunteers.
  • Ensuring volunteers have access to tasks and projects.
  • Working with the Volunteer Engagement Team to be prepared for volunteer arrivals and departures.
  • Meeting regularly with Volunteer Engagement Leadership to discuss ongoing volunteer needs in the kitchen and resolve volunteer-related issues.

Compensation

this position is: salaried, $50,000 - $75,000

Application instructions

If you are not registered, you'll be prompted to do so. Don't worry, it's free!

Deadline

February 20, 2026