Job Overview
Compensation
Salary
Range $67,600.00 - $93,100.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Flexible work schedule
Job Description
This position is with an established organization dedicated to providing exceptional kosher culinary services within a campus setting. The institution is committed to serving high-quality kosher food that meets strict religious standards while also catering to diverse dietary needs. The company is a recognized leader in kosher dining and culinary operations, known for maintaining compliance with the highest kosher certification requirements alongside rigorous food safety and sanitation regulations. The team strives to offer an inclusive dining experience that honors tradition while embracing innovation and operational excellence.
The role of Kosher Culinary Operations & Program Manager is critical to the success and expansion of the kosher dining program. This position requires overseeing the daily operations of the kosher kitchen, ensuring seamless execution of culinary services that adhere strictly to kosher compliance. The manager will be responsible for developing and implementing operational plans designed to broaden the availability and appeal of kosher dining offerings across multiple campus locations. Scope of responsibilities includes managing labor resources to meet service quality goals, controlling food and operational costs, and maintaining stringent standards for food handling, preparation, storage, and service.
The role also involves partnering closely with the Mashgiach to guarantee that all aspects of kitchen operations comply with religious dietary laws, while simultaneously upholding rigorous food safety, sanitation, and health standards. Another key focus is on culinary development—designing and standardizing recipes, menus, and cooking processes that promote scalability and consistent excellence throughout the campus dining system. The manager leads efforts to introduce innovative culinary techniques and equipment to enhance product quality and operational efficiency.
Talent development and workforce management represent additional significant components of the role. The manager will supervise kitchen leadership and culinary staff, setting performance expectations and ensuring adherence to kosher requirements and operational policies. This includes training employees in kosher production, food safety, and culinary standards, while fostering an environment that supports professional development and operational consistency. The ability to handle a fast-paced and dynamic work environment, multitask effectively, and delegate responsibilities is essential.
Overall, this role offers the opportunity to drive the strategic growth and excellence of kosher culinary services within a supportive and mission-driven environment. It is ideal for a candidate with an expert level of knowledge in food and beverage preparation, advanced understanding of kosher cooking protocols, and experience managing large production kitchen operations. Employment type and salary details may be provided upon inquiry, reflecting the seniority and specialized skill set required for this key leadership position.
The role of Kosher Culinary Operations & Program Manager is critical to the success and expansion of the kosher dining program. This position requires overseeing the daily operations of the kosher kitchen, ensuring seamless execution of culinary services that adhere strictly to kosher compliance. The manager will be responsible for developing and implementing operational plans designed to broaden the availability and appeal of kosher dining offerings across multiple campus locations. Scope of responsibilities includes managing labor resources to meet service quality goals, controlling food and operational costs, and maintaining stringent standards for food handling, preparation, storage, and service.
The role also involves partnering closely with the Mashgiach to guarantee that all aspects of kitchen operations comply with religious dietary laws, while simultaneously upholding rigorous food safety, sanitation, and health standards. Another key focus is on culinary development—designing and standardizing recipes, menus, and cooking processes that promote scalability and consistent excellence throughout the campus dining system. The manager leads efforts to introduce innovative culinary techniques and equipment to enhance product quality and operational efficiency.
Talent development and workforce management represent additional significant components of the role. The manager will supervise kitchen leadership and culinary staff, setting performance expectations and ensuring adherence to kosher requirements and operational policies. This includes training employees in kosher production, food safety, and culinary standards, while fostering an environment that supports professional development and operational consistency. The ability to handle a fast-paced and dynamic work environment, multitask effectively, and delegate responsibilities is essential.
Overall, this role offers the opportunity to drive the strategic growth and excellence of kosher culinary services within a supportive and mission-driven environment. It is ideal for a candidate with an expert level of knowledge in food and beverage preparation, advanced understanding of kosher cooking protocols, and experience managing large production kitchen operations. Employment type and salary details may be provided upon inquiry, reflecting the seniority and specialized skill set required for this key leadership position.
Job Requirements
- Experience managing kosher kitchen operations
- Knowledge of kosher dietary laws and food safety standards
- Ability to develop and enforce operational procedures
- Strong leadership and interpersonal skills
- Excellent organizational and multitasking abilities
- Ability to work in a fast-paced, dynamic environment
- Effective communication skills
- Capable of training and developing staff
- Proficiency with budgeting and financial management
- Ability to collaborate with diverse teams including religious authorities
Job Qualifications
- Bachelor's degree in culinary arts, food service management, hospitality, or a related field preferred
- Minimum of 5 years experience in culinary operations with at least 2 years managing kosher kitchen or food service programs
- Strong understanding of kosher laws and food safety regulations
- Proven leadership skills with experience managing diverse culinary teams
- Ability to develop and implement operational procedures and budgeting plans
- Excellent communication, organizational, and problem-solving skills
- Familiarity with allergen protocols and food production equipment
- Experience in menu development and culinary innovation
- Commitment to maintaining high quality and service standards
Job Duties
- Direct daily operations of the kosher kitchen and oversee execution of culinary services
- Develop and implement operational plans to establish and expand kosher dining offerings across campus
- Review staffing models and allocate labor resources to meet service, operational, and financial goals
- Develop and maintain operating procedures for kosher food production, service, receiving, and storage
- Participate in development and administration of departmental budgets and financial plans
- Manage controllable expenses including food cost, supplies, uniforms, and equipment
- Support development of marketing and operational strategies to increase awareness and utilization of kosher offerings
- Partner with the Mashgiach to ensure all kitchen operations, purchasing, production, and service comply with kosher requirements
- Establish and maintain standards for kosher food handling, preparation, storage, and service
- Ensure compliance with all applicable food safety, sanitation, health, and religious standards
- Monitor food quality, presentation, consistency, and production methods to ensure established standards are achieved
- Ensure proper receiving, storage, labeling, temperature control, and inventory practices
- Maintain employee compliance with required food safety and sanitation certifications
- Develop and implement purchasing and receiving controls that support operational efficiency and kosher integrity
- Lead development of kosher menus, recipes, production methods, and culinary standards
- Design and implement scalable culinary processes to support expansion of kosher products and services across campus locations
- Evaluate and introduce new products, cooking techniques, and equipment to improve quality and operational effectiveness
- Establish standards for food presentation and guest experience across kosher dining operations
- Prepare and oversee production for special events, catering, and campus initiatives as needed
- Supervise kitchen leadership and culinary staff and oversee daily workforce management
- Establish performance expectations and monitor operational and individual performance outcomes
- Train and develop staff on kosher production requirements, culinary standards, food safety practices, and equipment usage
- Ensure policies and operational procedures are applied consistently across the department
- Identify staffing needs and support recruitment, onboarding, scheduling, and workforce planning activities
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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