A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Community Center Event Space & Shared-Use Kitchen Manager The Community Center Event Space and Shared-Use Kitchen Manager oversees public and private event rentals, while managing a shared-use commercial culinary incubator. This role serves local community groups, private parties and food entrepreneurs, ensuring the facility is safe, accessible, and financially sustainable. Bilingual Spanish speakers are strongly encouraged to apply.
Job Overview Role Type:
Part-Time Hours:
15-30 hours weekly (varies based on event volume and kitchen booking demand)
Compensation:
$20.00 -$22.00 per hour
Benefits:
401(k) retirement plan available
Schedule:
Must be available to work nights and weekends to align with peak event bookings and incubator usage.
Reports To:
Executive Director Key Responsibilities Shared-Use Kitchen Management Manage scheduling and booking for multiple food entrepreneurs and community groups. Enforce strict health, food safety, and sanitation protocols. Conduct mandatory kitchen orientations and safety training for all new culinary users. Monitor standard operating procedures for shared storage, labeling, and allergen control. Oversee preventive maintenance and repairs for commercial culinary equipment. Event & Community Space Operations Coordinate bookings for community programs, workshops, and private event rentals. Manage client onboarding, contract execution, and security deposit returns. Oversee room setups, technical audio/visual equipment, and post-event breakdown. Serve as the primary point of contact for weekend or evening community events. Member recruitment and marketing, Administration & Support Work with the team to recruit and provide new member orientations Review and verify user compliance, including ServSafe certification. Evaluate and work with Business technical assistance provider to support members Track hourly usage, generate client invoices, and monitor utility or supply budgets. Maintain an updated inventory of shared smallwares, cleaning agents, and safety gear. Foster an inclusive environment that supports diverse local businesses and community initiatives.
Qualifications and Skills Experience:
Three years in food service or community venue operations.
Certifications:
Valid ServSafe Manager certification required.
Language:
Bilingual in Spanish and English is highly preferred to support our diverse client and community base.
Schedule Flexibility:
Proven ability to work an irregular schedule, including late evenings and weekends.
Knowledge:
Deep understanding of local health department codes and commercial kitchen flows.
Skills:
Excellent conflict resolution, cross-cultural communication, and organizational skills
