Manager, Kitchen Operations

At Food Bank For New York City, our greatest asset is our people. Our dedicated team, known proudly as “Food Bankers” represents a diverse community united by a shared mission: To empower every New Yorker to achieve food security for good. We’re a collaborative, driven, and passionate team dedicated to social impact. If you’re energized by purpose-driven work and a values-led culture, we’d love to meet you.

Position Summary:

The Kitchen Operations Manager oversees daily operations for a shared-use space, ensuring a safe, sanitary, and welcoming environment for community members, volunteers, and staff. They are in a dual-purpose leadership role that merges kitchen operational management with building maintenance and community engagement.

Job Duties and Responsibilities:

Staff Leadership: Ensure appropriate staff levels, guidance, and oversight. This includes hiring, training, scheduling, conducting performance reviews, and promoting Food Bank values and culture.

Programs and Community Engagement: Provide support and leadership to ensure programs are well-supported, responsive to our neighbors’ needs, and in compliance with contractual/grant obligations.

Food Quality and Safety Assurance: Maintain high standards for nutrition, cleanliness, and sanitation for entire facility. Maintain up-to-date food safety documentation in compliance with health department regulations and inspections. Develop and enforce strict adherence to Standard Operating Procedures (SOPs) to ensure contract/grant compliance.

Operations and Compliance: Develop and enforce Standard Operating Procedures (SOPs). Oversee equipment usage, maintenance, and repairs. Manage daily operations to ensure a safe, sanitary, well-maintained facility.

Inventory Management: Oversee the procurement, receipt, and storage of goods (including donations) using FIFO (First In, First Out) among other efficiency measures.

Equipment Maintenance: Oversee deep cleaning, preventative maintenance and equipment repair.

Impact and Budget Management: Manage program budgets to ensure the program is operating within budget parameters and able to meet goals. Implement and manage mechanisms for tracking, analysis, and reporting on units of service data.

Other duties as assigned.

Qualifications and Experience:

• Bachelor’s degree or equivalent experience.

• Three to five years of management experience, preferably in nonprofit or social service sector.

• Strong customer service skills

• Excellent organizational skills and attention to detail with the ability to manage multiple projects in a robust work environment.

• Ability to work some nights and weekends.

• Department of Health Food Safety Certification (upon hire).

• Excellent verbal and written communication skills.

• Bilingual English/Spanish preferred.

• Proficiency in MS Office preferred.

Working Conditions / Additional Information

• On-Site

• Ability to stand for long periods and lift/move items up to 50 lbs.

Salary: The salary range for this role is $75,000 - $80,000 annually.

Featured Benefits

• Competitive Health Benefit Package (Medical, Dental & Vision)

• 403(b) Retirement Plan with company match

• Generous paid time off (PTO, Holidays, Birthday Off, Volunteer Time, 4-Day Work Weeks during the Summer & more!)

• Paid Parental Leave

• Flexible Spending Accounts (FSA), Dependent Care Accounts (DCA) & Commuter Reimbursement Accounts (CRA)

• Learning & Development Opportunities (Robust LinkedIn Learning library, Lunch & Learn Sessions, internal employee development & more)

• EAP, wellness and mental health resources

• Discounted staff perks (e.g., movie tickets, gym memberships, travel)

People-First Culture

At Food Bank for New York City, we pride ourselves on having a People-First Culture, our people are our greatest strength. In addition to our benefits, we offer employee engagement opportunities such as our culture committee, annual organization celebrations and more!