Job Overview
Compensation
Salary
Range $55,000.00 - $1.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Employee assistance program
Wellness Program
Job Description
The Boys & Girls Clubs of Greater Detroit (BGCGD) is a prominent nonprofit organization dedicated to empowering youth through a diverse array of programs and services designed to foster academic success, healthy lifestyles, and good character and citizenship. Serving thousands of young people in the Detroit metropolitan area, BGCGD offers safe and supportive environments where youth can thrive, develop essential life skills, and explore new interests that pave the way for future opportunities. With a strong community presence and commitment to youth development, BGCGD continuously seeks passionate and experienced professionals to join its dynamic team and help expand its impact across multiple sites.
The Culinary Manager position at BGCGD offers a unique opportunity to lead kitchen operations and youth culinary programming across all club sites. This role is integral to maintaining operational excellence and ensuring compliance with health, safety, and USDA meal program regulations, while simultaneously delivering engaging culinary training designed to cultivate workforce readiness and economic mobility among youth. The Culinary Manager will be responsible for overseeing daily meal service execution, supporting food production processes, developing and implementing Standard Operating Procedures, and conducting regular site visits to ensure food quality and safety standards are met. Moreover, this role includes designing and facilitating hands-on culinary programs that teach essential skills such as cooking fundamentals, nutrition, food safety, and food service operations. The manager will also guide youth through culinary curriculum development, industry-recognized certifications, and workforce preparation, encouraging entrepreneurship and active participation in culinary competitions, demonstrations, and catered events.
This position blends kitchen management with educational leadership to promote an inclusive, professional, and engaging work environment for both staff and youth participants. The Culinary Manager will supervise, train, and support culinary staff, assist with scheduling to maintain adequate staffing coverage, and foster a culture of accountability and teamwork. Additionally, the role demands effective communication with internal leadership, vendors, and external partners to coordinate meal logistics and uphold program standards.
Given the fast-paced nature of the role, the ideal candidate must possess strong organizational skills, the ability to manage multiple priorities, and proficiency with digital recordkeeping and communication tools. Physical fitness is also important as the job requires standing for extended periods and the ability to lift up to 50 pounds. The Culinary Manager must ensure strict adherence to all state and local health regulations as well as USDA programs like CACFP and SFSP, maintaining ready compliance for audits and inspections while implementing corrective actions promptly when necessary.
This leadership role is critical in empowering youth through culinary arts and workforce development within a trusted community organization. By combining operational oversight with education and mentorship, the Culinary Manager helps BGCGD deliver impactful programming that not only nourishes but also inspires the next generation of culinary professionals and entrepreneurs. If you are passionate about food service, community impact, and youth development, this role at BGCGD offers a rewarding career path with meaningful contributions to the lives of young people in Detroit.
The Culinary Manager position at BGCGD offers a unique opportunity to lead kitchen operations and youth culinary programming across all club sites. This role is integral to maintaining operational excellence and ensuring compliance with health, safety, and USDA meal program regulations, while simultaneously delivering engaging culinary training designed to cultivate workforce readiness and economic mobility among youth. The Culinary Manager will be responsible for overseeing daily meal service execution, supporting food production processes, developing and implementing Standard Operating Procedures, and conducting regular site visits to ensure food quality and safety standards are met. Moreover, this role includes designing and facilitating hands-on culinary programs that teach essential skills such as cooking fundamentals, nutrition, food safety, and food service operations. The manager will also guide youth through culinary curriculum development, industry-recognized certifications, and workforce preparation, encouraging entrepreneurship and active participation in culinary competitions, demonstrations, and catered events.
This position blends kitchen management with educational leadership to promote an inclusive, professional, and engaging work environment for both staff and youth participants. The Culinary Manager will supervise, train, and support culinary staff, assist with scheduling to maintain adequate staffing coverage, and foster a culture of accountability and teamwork. Additionally, the role demands effective communication with internal leadership, vendors, and external partners to coordinate meal logistics and uphold program standards.
Given the fast-paced nature of the role, the ideal candidate must possess strong organizational skills, the ability to manage multiple priorities, and proficiency with digital recordkeeping and communication tools. Physical fitness is also important as the job requires standing for extended periods and the ability to lift up to 50 pounds. The Culinary Manager must ensure strict adherence to all state and local health regulations as well as USDA programs like CACFP and SFSP, maintaining ready compliance for audits and inspections while implementing corrective actions promptly when necessary.
This leadership role is critical in empowering youth through culinary arts and workforce development within a trusted community organization. By combining operational oversight with education and mentorship, the Culinary Manager helps BGCGD deliver impactful programming that not only nourishes but also inspires the next generation of culinary professionals and entrepreneurs. If you are passionate about food service, community impact, and youth development, this role at BGCGD offers a rewarding career path with meaningful contributions to the lives of young people in Detroit.
Job Requirements
- Ability to stand for extended periods
- Ability to lift up to 50 pounds
- Ability to work in a fast-paced kitchen environment
Job Qualifications
- Culinary degree required (applicants without a culinary degree will not be considered)
- Minimum of 3 years of experience in culinary operations, food service management, or institutional food service
- Demonstrated knowledge of food safety regulations, health department standards, and USDA meal programs (CACFP/SFSP)
- Experience working with youth programs, workforce development, or training environments preferred
- Strong organizational, leadership, and communication skills
- Ability to manage multiple priorities in a fast-paced environment
- Proficiency with basic computer systems, email, and digital recordkeeping
Job Duties
- Support and help lead hands-on culinary programs that teach cooking fundamentals, nutrition, food safety, and food service operations
- Assist with the development, participation, and facilitation of youth culinary curriculum syllabi and industry-recognized accreditations
- Incorporate workforce readiness, entrepreneurship, and economic mobility concepts into culinary training
- Support youth capstone projects, competitions, demonstrations, and off-premise or catered service events
- Oversee daily kitchen operations to ensure efficient, safe, and high-quality food service
- Plan, prepare, and serve meals and snacks in compliance with USDA, CACFP, and SFSP guidelines
- Ensure adherence to State of Michigan and local Health Department regulations
- Maintain accurate CACFP/SFSP documentation including menu binders, approved recipes, allergy information, meal counts, production records, and time and temperature logs
- Assist with inventory management and the development of SOPs related to budgeting, production efficiency, and cost control
- Coordinate meal production and delivery logistics with the BGCGD Transportation Team, as directed
- Supervise, train, and support culinary staff while promoting accountability, professionalism, and teamwork
- Assist with staff scheduling to ensure operational coverage
- Conduct kitchen inspections, address deficiencies, and implement corrective actions
- Communicate effectively with leadership, site staff, vendors, and partners
- Perform additional duties as assigned by the Culinary Executive Director
- Provide onboarding, coaching, and ongoing training for culinary staff
- Conduct performance feedback and support professional development
- Foster a positive, inclusive, and respectful work environment
- Ensure meals meet CACFP, USDA, and other applicable program guidelines
- Maintain readiness for inspections, audits, and monitoring visits
- Implement corrective actions promptly when deficiencies are identified
- Always maintain confidentiality and professionalism
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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