Position: Kitchen Manager job
About: The Goldring Center for Culinary Medicine (GCCM) is seeking a diligent and organized Kitchen Manager, Operations to provide support for the Center’s operations and culinary activities. This role will collaborate closely with the Director of Operations and Assistant Program Director to ensure the successful fulfillment of the Center’s mission and objectives. The Kitchen Manager will oversee training, delegation, and supervision of interns, volunteers, medical residents, and students. Additionally, they will assist culinary medicine instructors in classes for various groups and events, manage kitchen production, operational tasks, and maintain sanitation standards, and handle food and kitchen supply purchasing and inventory for the Center.
Requirements: Associate Degree and one (1) year of culinary or professional kitchen experience; OR High School Diploma/equivalent and two (2) years of related work experience; Capable of meeting physical demands such as lifting up to 50 lbs, reaching, bending; Able to spend most of the day on feet, standing, and being active; Proficient in Microsoft Word and Excel; Excellent organizational and interpersonal skills; Strong work ethic and attention to detail; Strong multitasker and ability to navigate changing environments; Knowledge of food product purchasing, inventory, and proper storage procedures; Experience in controlling costs and food vendor relations; Bachelor’s Degree; ServSafe Food Protection Manager certification; Knowledge of HACCP and Louisiana Department of Health Food Codes; A vested interest in nutrition, cooking and improving the lives of the New Orleans community
Benefits: Competitive salary, Health insurance, Paid time off, Opportunities for professional development, Collaborative work environment
