Job Title: Inside the Box Kitchen Manager (ITB Kitchen Manager) Department: Catering Reports To: Culinary and Catering Manager FLSA Status: Exempt Hours: Full Time Summary The ITB Kitchen Supervisor Manager leads daily kitchen production for Inside the Box, Sulzbacher’s social enterprise catering company, and supports the daily hands-on work with the Culinary Arts Program (CAP). Core responsibilities include managing food preparation, customer service and orders, kitchen staff, and culinary students when they are working on ISTB tasks; ensuring food safety, quality, and consistency; managing production schedules and inventory; and maintaining a clean, safe, and organized commercial kitchen. The position also manages the food and delivery budget for ITB and the staffing strategy. This role also serves as a mentor and trainer for CAP students during catering practicums and lab experiences. Supervisory Responsibilities Supervises kitchen staff, volunteers, and culinary students assigned to Inside the Box catering production and the culinary lab. Essential Duties and Responsibilities Kitchen - Manage and direct daily kitchen operations for the Inside the Box business, assigning tasks and ensuring orders are prepared accurately, on time, and to quality standards.
- Review incoming catering orders and production schedules with the Catering team at the start of each week and each day.
- Prepare, cook, and portion food for catering orders according to recipes, specifications, and portion standards set by Inside the Box.
- Train, coach, and evaluate kitchen staff, and culinary students on proper food handling, knife skills, equipment use, and kitchen procedures.
- Ensure compliance with all food safety, sanitation, and health department regulations, including proper labeling, dating, temperature logs, and storage.
- Work with the Culinary and Catering Manager to order supplies and food; receive, inspect, and properly store deliveries while ensuring that we stay within budget
- Maintain accurate inventory, track food usage and waste, and help meet or exceed budgetary goals.
- Verify that completed orders are packed, labeled, and staged correctly for delivery or pickup.
- Inspect, clean, and maintain kitchen equipment and work areas; report maintenance or repair needs promptly.
- Support the Culinary and Catering Manager in scheduling staff and students to ensure appropriate coverage for daily orders.
- Enforce workplace safety practices and report accidents, injuries, or unsafe conditions immediately.
- All other duties as assigned.
Culinary Program - Assist the Chef in preparing and maintaining inventory for the culinary lab and student dining operations while meeting or exceeding budgetary goals.
- Provide hands-on instruction and supervision to CAP students during catering practicums and lab sessions.
- Communicate student attendance, performance, and progress to the Chef and Culinary and Catering Manager.
- Support externship and job placement efforts by modeling professional kitchen standards and providing feedback on student readiness.
Resident, Guest and Internal Customer Focus The ITB Kitchen Manager is sensitive to emotional, spiritual and practical needs of residents, families, guests and staff members in all interactions. Provides positive feedback and comments about the quality of work and effort that have been offered by residents, families and coworkers. Adjusts priorities and schedules to meet specific customer needs. Reports and/or corrects problems related to safety, cleanliness and comfort of residents and work areas. Universal Precautions and Infection Control techniques are followed. Understands own role in facility safety plans and procedures related to fire, weather and other disasters is demonstrated. Always strives to ensure best possible outcome for each resident. Education and/or Experience - Valid Florida driver’s license; willingness to assist with deliveries when needed.
- Must be at least 21 years of age.
- Personal vehicle and valid Florida driver’s license.
- Acceptable annual Motor Vehicle Record check.
- Ability to pass a Level II Background check.
- Minimum of two years of commercial kitchen experience, including at least one year in a lead or supervisory role preferred.
- Current ServSafe Food Handler or Food Protection Manager certification (or ability to obtain within 60 days of hire).
- Working knowledge of food preparation, large-batch cooking, catering production, and safe food handling practices.
- Experience managing kitchen budgets
- Ability to work cooperatively with staff, volunteers, and students in a firm, respectful, and courteous manner.
- Strong organizational skills, attention to detail, and accuracy, with the ability to track and maintain food service numbers on a daily and monthly basis.
- Experience working with vulnerable populations such as individuals experiencing homelessness, emotionally vulnerable, or medically supervised individuals preferred.
- Concept of USDA requirements and basic warehousing.
- Proficient in Outlook, Word, Excel, and other basic computer skills.
- Ability to stand for extended periods and lift up to 50 pounds, including pots, food containers, and supplies.
- Physically able to work flexible times, as required, supporting Food and Nutrition Services staff and shelter needs.
- Ability to work in a fast-paced commercial kitchen with exposure to heat, cold, noise, and wet or slippery surfaces.
- Ability to travel locally occasionally.
- Ability to accurately keep records and compile collected data.
- Ability to pass Level II Background Screening.
Physical/Mental Demands and Working Conditions - This is a full-time position scheduled for approximately 40 hours per week.
- Hours may vary based on catering demand and staffing needs and will include early mornings, evenings, weekends, and some holidays.
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