Culinary Workforce Manager

Food Bank of the Rockies (FBR) is a mission-driven nonprofit organization dedicated to fighting hunger across Colorado and Wyoming. Established as a trusted community resource, FBR works closely with local partners to provide food and nutrition services to individuals and families facing food insecurity. The organization operates as a food bank, facilitating the distribution of millions of meals each year through food pantries, meal programs, and emergency assistance initiatives. Beyond direct food distribution, FBR is deeply committed to workforce development and community empowerment, addressing the root causes of hunger by offering educational and job training opportunities. Their approach integrates nutritional support with skill-building programs to help individuals achieve self-sufficiency and long-term economic stability.

The Food Bank of the Rockies Community Culinary Pathways Workforce Development program is a key initiative targeting low-income individuals and adults who encounter barriers to employment. This innovative 24-week program is designed to equip participants with professional culinary and kitchen management skills, enabling them to pursue sustainable careers in the food service industry. The program places emphasis on practical, hands-on training in a commercial kitchen environment, covering essential competencies like knife skills, cooking methods, food safety, costing, menu planning, and nutrition. Alongside culinary techniques, the program also focuses on job readiness skills including resume writing, interviewing, teamwork, and professionalism to comprehensively prepare participants for their future careers.

The Culinary Workforce Manager role is central to this program’s success. The manager is responsible for developing and delivering a dynamic curriculum aligned with adult learning principles and the practical demands of entry-level food service jobs. Collaborating closely with the Executive Chef and Director of Culinary Operations, the Culinary Workforce Manager mentors participants through their training journey, helping them build confidence and competence in kitchen operations and food business concepts. This position requires a passion for teaching, strong culinary expertise, and an understanding of workforce development practices, especially with vulnerable populations.

In addition to classroom instruction, the Culinary Workforce Manager supervises daily kitchen activities ensuring safety, quality, and adherence to standards. They facilitate participant engagement in large-scale meal production projects that support FBR community programs, providing real-world experience in food preparation and teamwork. The role also entails case management responsibilities, supporting trainees facing barriers to continuing education or employment by connecting them with resources and personalized coaching. Maintaining accurate data on participant progress and outcomes is vital to program evaluation and continual improvement.

This full-time, exempt position offers approximately 40 hours per week with flexible scheduling including weekday, evening, and occasional weekend hours. The role is based in a commercial kitchen setting with exposure to typical kitchen conditions such as temperature variations and physical demands. The Food Bank of the Rockies offers a comprehensive benefits package including paid time off, retirement plan with employer match, comprehensive health, dental, and vision coverage, parental leave options through Colorado's FAMLI program, and a bilingual incentive for qualified staff.

Joining Food Bank of the Rockies means contributing to a meaningful mission and serving a critical community need. The Culinary Workforce Manager is a vital team member who empowers individuals to overcome employment barriers, gain valuable culinary credentials, and embark on career pathways that break cycles of poverty and food insecurity.