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Kitchen Operations Manager (Bosco)

Fathers of St Edmund, Southern Missions, Inc.

  • Selma, AL
  • 19 days ago
  • Full-time

Highlights

This position requires the ability to perform the essential physical functions of the job, including lifting and carrying items weighing up to 50 pounds, standing for extended periods, walking, bending, and working in a kitchen and food‑service environment. Assist with non‑exempt tasks such as cooking, prep, or cleaning only when necessary to maintain operations; these tasks are not the primary function of the role and do not replace managerial duties.

Numbers & Facts

LocationSelma, AL
Job TypeFull-time

Description

Benefits:
  • 401(k)
  • Dental insurance
  • Health insurance
  • Paid time off

Key Responsibilities
 
Leadership and Supervision: 
  • Serve as the primary on‑site leader for the Bosco Nutrition Center, with direct authority over daily operations.
  • Manage operational and enterprise staff, including scheduling, supervision, and daily work assignments to ensure proper staffing levels for all shifts. 
  • Oversee training, coaching, and development of staff, and establish and enforce operational procedures to ensure safe, efficient, and compliant operations. 
  • Conduct performance evaluations and provide ongoing feedback. 
  • Recommend hiring, promotion, discipline, and termination decisions with significant influence on final outcomes.
Operational & Financial Management: 
  • Make real‑time decisions related to staffing, scheduling, vendors, facilities, and service delivery. 
  • Manage procurement of food, supplies, and materials using best practices and vendor platform requirements. 
  • Maintain inventory controls, oversee receiving, and resolve vendor discrepancies. Identify cost‑saving opportunities while maintaining quality and compliance. 
  • Manage accurate data for all Bosco operations, including tracking catering and operational expenses and ensuring correct financial record inputs. 
  • Support finance with the preparation of invoices and timely billing and payment. 
  • Produce monthly and quarterly operational and catering reports. 
  • Lead department budget management and annual budget preparation.
Catering and Marketing (Edmundite Missions Enterprises): 
  • Manage all catering operations, including inquiries, proposals, pricing, contracting, execution, and follow‑up. 
  • Ensure consistent market presence for catering services in Selma and surrounding areas. 
  • Develop and execute marketing materials and outreach strategies aligned with Mission values.
Facilities, Safety, and Compliance: 
  • Ensure adherence to company policies and maintain a safe, secure, and compliant facility in accordance with applicable state and local regulations. 
  • Maintain required documentation for inspections, audits, and internal reviews. 
  • Serve as the primary point of contact for facility maintenance and repairs. 
  • Identify and address operational risks or inefficiencies.
Coordination with Nutrition Services: 
  • Coordinate with the Senior Nutrition Manager as needed to ensure alignment with Edmundite Missions’ nutrition and educational initiatives. 
  • Coordinate Meals of Hope operations at the Bosco Nutrition Center in collaboration with Catholic Social Ministries, ensuring effective communication, scheduling, and operational alignment.
Other: 
  • Perform other duties as assigned. 
  • Assist with non‑exempt tasks such as cooking, prep, or cleaning only when necessary to maintain operations; these tasks are not the primary function of the role and do not replace managerial duties. 
  • Maintain flexibility in scheduling, including availability during evenings, weekends, and holidays based on program needs. 
  • Respond on‑site to operational issues or emergencies within 45 minutes. 
  • Work hours may vary according to organizational programming, special events, or urgent operational demands.
Physical Demands: 
  • This position requires the ability to perform the essential physical functions of the job, including lifting and carrying items weighing up to 50 pounds, standing for extended periods, walking, bending, and working in a kitchen and food‑service environment. 
  • Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.
Qualifications: 
  • Minimum of 5 years of kitchen leadership experience, including supervision of staff. 
  • Hold a high school diploma or GED with culinary or hospitality management training; a bachelor’s degree is preferred. 
  • Demonstrate strong knowledge of food safety, sanitation, and regulatory compliance. 
  • Demonstrate ability to manage inventory, ordering, and cost controls. 
  • Bring experience enforcing food safety, sanitation, and regulatory compliance. 
  • Demonstrate proven experience hiring, training, and evaluating employees. 
  • Hold ServSafe certification upon hire or obtain it within six (6) months. 
  • Meet required response time and maintain availability for evenings and weekends as needed.

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