Director of Culinary Services

Manchester, NH, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $50,000.00 - $60,000.00

Work Schedule

Fixed Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401(k) retirement plan

Paid Time Off

Paid holidays

Child care benefit

Job Description

This opportunity is with a reputable organization that operates the Union Street kitchen and cafeteria, providing food services under strict adherence to USDA programs such as the Child and Adult Care Food Program (CACFP) and the Summer Food Service Program (SFSP). The establishment is dedicated to delivering high-quality meals and snacks in nutritious, safe, and efficient ways, ensuring compliance with all federal regulations, while fostering a positive dining experience for its members. The organization values teamwork, professionalism, and community engagement, offering a vibrant work environment that encourages growth and development in culinary services.

The role of the Director of Culinary Services is a critical leadership position responsible for overseeing the entire scope of food service operations within the facility. This includes managing meal preparation and distribution, maintaining the cleanliness and organization of the kitchen, handling inventory management and purchasing, and supervising kitchen staff. The Director ensures compliance with all USDA regulations, maintaining high standards for food safety and nutrition as required by CACFP and SFSP. Menu planning is a key responsibility, incorporating minimum two-week cycle menus that meet federal guidelines and budget constraints.

Beyond operational oversight, this leadership role requires collaboration with the Director of Operations to align culinary services with broader organizational goals. The incumbent is also responsible for budget management, ensuring that food service operations are cost-effective without compromising quality. This is a hands-on role that requires daily inspections of kitchen areas, development and implementation of allergy and food safety protocols, and the ability to proactively manage equipment maintenance and repairs.

A strong focus on team leadership is essential, including hiring, training, and supervising staff to promote a high-performance culture. The Director acts as a role model for healthy eating habits and responsible food practices, contributing positively to the organization's mission. The role also involves participating in special events and program-related activities requiring catering or food service support. The position requires a valid driver’s license, ServSafe certification, and experience in commercial kitchen management, preferably with knowledge of CACFP and SFSP programs. It offers competitive salary based on experience and features a Monday through Friday schedule from 11 am to 7 pm, providing work-life balance while meeting operational needs.

Job Requirements

High school diploma or equivalent
ServSafe Certification
1-3 years of commercial kitchen management experience
Knowledge of CACFP and SFSP programs preferred
Strong knowledge of federal food service regulations
Experience in menu development
Time management skills
Budget management experience
Valid driver’s license
Ability to pass annual criminal background screening
Proficiency in MS Office Suite
Strong communication skills
Flexibility to work nonstandard hours

Job Qualifications

High school diploma or equivalent required
Associate degree in Culinary Arts Food Service or related field preferred or equivalent experience
ServSafe Certification required
1-3 years of commercial kitchen management experience required experience with CACFP and SFSP preferred
Strong knowledge of federal food service regulations and ability to ensure compliance
Experience developing menus and managing food service schedules efficiently
Strong time management organization and budget management skills
Experience in youth recreation summer camp or after-school program settings is a plus
Valid driver’s license and ability to pass annual criminal background screening
Strong negotiation and communication skills to work effectively with vendors and staff
Proficiency in MS Office Suite Word Excel Outlook with advanced Excel skills for budgeting and reporting
Professional demeanor excellent interpersonal skills and a commitment to mentorship and team leadership
Flexible to work extended or nonstandard hours to meet program and organizational needs

Job Duties

Oversee the daily operation of the Union Street kitchen and cafeteria including preparation and distribution of meals and snacks setup and cleanup and management of vending machines inventory purchasing and stocking
Implement and maintain CACFP and SFSP programs including menu planning minimum two-week cycle recordkeeping food purchasing budgeting unit pricing and compliance with all USDA requirements
Hire train and supervise kitchen staff to ensure high-quality performance adherence to food safety standards and professional conduct
Maintain kitchen equipment and coordinate necessary repairs or maintenance
Collaborate with the Director of Operations to align food service operations with organizational goals
Monitor inventory to ensure appropriate levels of food and supplies and identify usable items from local food banks when applicable
Develop implement and monitor food safety and allergy protocols
Conduct daily inspections to maintain cleanliness and organization of all kitchen and food service areas
Manage budgets for kitchen operations including purchasing supplies and inventory control
Serve as a positive role model to members promoting healthy eating and responsible food practices
Perform supervisory responsibilities in line with organizational policies and applicable laws including hiring training performance evaluation disciplinary actions and safety compliance
Participate in special events and program-related activities requiring food service support
Perform other duties as assigned