Kitchen Manager

The Kitchen Manager leads the day-to-day operations of the Island Grown Initiative Kitchen — a program at the heart of IGI's food access work. Now in its 20th year, Island Grown works to build a regenerative and equitable island food system through our 42-acre farm, food pantry, commercial kitchen, and farm to school programs. As Kitchen Manager, you'll oversee a dynamic operation that provides nutritious, locally-sourced meals for community members facing food insecurity in collaboration with a committed team of staff, volunteers, and partners. This is a hands-on leadership role that combines culinary skill, logistical coordination, and genuine care for the island community. The Kitchen Manager is an active, hands-on presence in the kitchen every day — cooking, cleaning, washing dishes, mentoring volunteers, and leading by example. This is a full time, year-round position.

Principal responsibilities:

Kitchen Operations (70%) Plan, coordinate, and execute weekly meal production — including frozen prepared meals, daily lunches for Early Childhood Education, summer lunch kits, Harvest of the Month taste tests, and seasonal preserving Develop nutritious, flavorful recipes tailored to the dietary needs of those we serve Source ingredients from local and regional suppliers; adapt menus seasonally Solicit and integrate feedback from clients into menu planning Maintain compliance with health, safety, and sanitation standards; manage equipment upkeep Take direct responsibility for cooking, cleaning, and dishwashing alongside staff and volunteers Minimize food waste and divert food scraps; manage meal pick-ups and deliveries Communicate regularly with the Food Equity team and partner organizations Volunteer Management (15%) Oversee volunteer onboarding, scheduling, and ongoing training Lead volunteers in meal preparation and packaging Foster a positive, engaging volunteer experience Client Services (5%) Maintain regular contact with meal delivery clients Work with referral partners to ensure enrollment and satisfaction Administrative Duties (10%) Manage ordering, receiving, and inventory of ingredients and supplies Maintain meal data in the IGI Data Dashboard Submit monthly billing for Early Childhood Education meals Manage kitchen staff scheduling and time clock review Support annual budget preparation and ongoing budget review with the Food Equity Director Attend quarterly all-staff and team meetings

Qualifications:

ServSafe Manager certified Allergen Awareness certified Minimum 2-3 years managing kitchen operations Experience leading volunteers Able to work collaboratively and independently English proficiency required