Kitchen Manager #57304 $23.35+ DOE

Make a difference with VOA Oregon! For over 125 years, Volunteers of America Oregon has been dedicated to serving the most vulnerable members of our community. Through our programs in behavioral health, addiction treatment, reentry services, and support for children and families, we provide life-changing services that promote safety, healing, and empowerment.

Join a mission-driven organization that truly values its employees! This is a full-time position with excellent benefits, including:

Comprehensive health coverage- medical, dental, and vision insurance, with an employee medical premium starting at just $12.50 per paycheck

Financial protection- life insurance, short- and long-term disability insurance

Retirement security- 403(b) with an automatic 5.5% employer contribution after 18 months, regardless of employee participation

Work-life balance- a generous paid time off (PTO) plan, starting with accruals that earn 15 days in the first year, 23 days in the second, and 26 days in the third

Upfront sick leave- 80 hours of front-loaded sick time (prorated in the first year), which resets annually on January 1

Paid holidays- 10 paid holidays each year, plus three personal holidays (prorated in the first year) for employees to take time off to celebrate holidays, events, or milestones that matter most to them

Student loan forgiveness- As a 501(c)(3) nonprofit, VOA Oregon is a qualifying employer for the Public Service Loan Forgiveness (PSLF) program, which can help employees reduce or eliminate their federal student loan debt after 10 years of qualifying payments.

Additional perks- flexible spending accounts, an employee assistance program, and other voluntary benefits and discounts

At VOA Oregon, you'll be part of a compassionate and dedicated team, making a real difference in our community. Apply today!

Position Close Date: 5.15.2025

Position Summary: The Kitchen Manager is responsible for overseeing meal planning, food preparation, and kitchen operations at the Women's Residential Center (WRC), ensuring the delivery of nutritious, high-quality meals to clients and program participants. The Kitchen Manager plans menus that meet nutritional standards, accommodates special dietary needs, and oversees food purchasing and inventory within budgetary guidelines. This position trains part-time kitchen staff and volunteers, maintains compliance with health and safety regulations, and supports food-related activities for off-site events such as client celebrations, alumni gatherings, and community fundraisers.

Education, Training and Experience:

• Three (3) years of experience in food preparation or as a cook in a commercial, institutional, or residential setting.
• Experience as an institutional or large-scale cook preferred.
• Must possess a current Food Handler's Certification or be able to obtain one upon hire, but before performing any food service or related activities.

Additional Eligibility Requirements:

• Must complete a criminal history background check and receive authorization from the State of Oregon's Background Check Unit.
• Must not be excluded from participation in federal healthcare programs, including but not limited to listings on the Office of Inspector General (OIG) List of Excluded Individuals/Entities and the System for Award Management (SAM) exclusion list.
• Must have an active driver's license, current insurance, a reliable vehicle and ability to meet VOA Oregon's and VOA Oregon's insurer's driving standards.
• Must be legally authorized to work in the United States without sponsorship.

Essential Duties and Responsibilities:

• Plan, develop, and prepare nutritionally balanced daily menus that meet program-specific dietary guidelines and accommodate cultural, religious, and medical dietary needs in order to promote client health and well-being.
• Oversee daily food production and meal service activities, ensuring meals are served at appropriate temperatures, portions are consistent, and presentation meets quality standards in order to enhance client satisfaction and nutritional intake.
• Train and support part-time kitchen staff and volunteers, providing clear guidance on food preparation, sanitation procedures, and kitchen operations in order to ensure a safe, efficient, and supportive kitchen environment.
• Purchase food, beverages, and kitchen supplies within budgetary guidelines, maintaining vendor relationships, monitoring inventory levels, and ensuring cost-effective procurement practices in order to support operational sustainability.
• Implement and monitor safe food handling practices, including proper storage, labeling, and temperature control, in order to maintain compliance with USDA, local health department, and organizational food safety standards.
• Maintain kitchen equipment, appliances, and work areas in clean, safe, and operational condition, scheduling repairs and conducting regular inspections in order to prevent safety hazards and service disruptions.
• Conduct regular inspections of kitchen equipment, appliances, and workspaces to identify safety hazards maintenance needs, and compliance issues and promptly reports necessary repairs or facility concerns in order to ensure a safe, functional, and sanitary food service environment.
• Maintain professional boundaries and demonstrate trauma-informed practices during interactions with clients and other staff members, ensuring a supportive and respectful food service environment that contributes to the overall client recovery and program goals.
• Coordinate and prepare food for off-site events, including transporting prepared meals to alumni activities, fundraisers, and client celebrations in order to support program engagement and community-building initiatives.
• Drive the WRC van to the Oregon Food Bank and other supply locations as needed, ensuring timely pickup and delivery of food supplies in order to maintain adequate inventory and support daily meal service.
• Participate in agency-wide initiatives, safety meetings, and operational planning discussions as needed in order to align food service activities with overall program goals and organizational priorities.
• Complete additional tasks as assigned by the supervisor, program management, or Program Director to support food service operations and enhance the client experience.

Competencies:

• Knowledge of large-scale food preparation techniques, menu planning, and nutritional guidelines to ensure healthy, varied meal offerings that meet client needs.
• Knowledge of safe food handling practices, including USDA regulations, local health codes, sanitation procedures, and allergen management to ensure regulatory compliance and client safety.
• Knowledge of inventory management, food purchasing procedures, and cost control strategies to maintain efficient kitchen operations and support budget stewardship.
• Knowledge of cultural, religious, and medical dietary accommodations to create meal plans that respect client needs and promote program participation.
• Knowledge of trauma-informed care principles and the ability to apply respectful, supportive practices when interaction with others.
• Skilled in providing guidance to and train of kitchen staff and volunteers to maintain high standards of meal preparation, safety, and teamwork.
• Skilled in operating and maintaining kitchen equipment and commercial-grade appliances to ensure meal production efficiency and safety.
• Skilled in adapting menus and meal preparation to reflect available food supplies, donations, or seasonal variations in order to reduce waste and support cost-effective operations.
• Ability to lift up to 50 pounds, stand for extended periods, and perform physical tasks associated with meal preparation and kitchen management.
• Ability to independently manage a food service operation, prioritize daily and weekly tasks, and demonstrate flexibly to meet program needs and client feedback.
• Ability to communicate effectively and maintain positive relationships with clients, staff, volunteers, vendors, and community partners.
• Ability to promote a trauma-informed feedback culture that supports inclusivity and belonging.
• Ability to maintain confidentiality, professionalism, and ethical standards in all food service operations and client interactions.

Supervisory Responsibility: This position does not supervise others.

Work Environment:

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The employee is required to stand several hours a day and occasionally sit, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Specific vision abilities required by the job include close vision, distance vision and the ability to adjust focus.

Environmental Conditions: This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, and noise.

Position Type/Expected Hours of Work: This is a full-time position, 40 hours per week with additional time needed on occasion for events.

The above statements are intended to describe the general nature and level of work being performed by the incumbent(s) of this job. They are not intended to be an exhaustive list of all responsibilities and activities required for this position.