Kitchen Manager

About the role

We are seeking a highly organized, experienced, and results-driven Kitchen Manager to oversee operations at our commissary kitchen. This role is responsible for large scale batch cooking / commissary kitchen environment, managing production, ensuring food safety compliance, controlling costs, supervising staff, and maintaining high culinary and operational standards. The ideal candidate will bring strong leadership, systems thinking, and a passion for food production and food sovereignty.

Responsibilities

• Oversee daily operations of the commissary kitchen, including food production, prep lists, packaging, and inventory.
• Lead collaboration and menu development while creatively utilizing rescued food, and focusing on low-waste preservation techniques (think: using scraps for stock or pickles, etc); create and scale recipes
• Order food and supplies; manage food and labor budgets, controlling COGS and waste.
• Work with the Program Director to develop and implement SOPs to ensure consistency, efficiency, and safety.
• Monitor kitchen workflow and production schedules to meet business demands.
• Support growth and development of direct team, including performance management and professional development.
• Maintain weekly and monthly financial reporting (forecasting, labor, food cost, and revenue).
• Manage team and skills development within team - speaking on teaching others and supporting

Requirements

• Excellent leadership and organizational skills
• Passionate about DTFI’s mission of food with dignity for all
• Ability to lift up to 50 pounds and work on your feet for up to 8 hours at a time
• ServeSafe certification, or willingness to obtain certification, required
• Strong understanding of food safety regulations and sanitation standards.

Preferred experience

• 3+ years of experience in commercial or high-volume food production, with at least 1 year in a leadership role.
• Experience in commissary, catering, meal kit production, or multi-unit restaurant support.
• Experience with spreadsheets and CRM management; familiarity with: Google Workspace, Notion, Airtable.

Location and Team Structure

This position is fully onsite at the Dorrance H. Hamilton Center for Culinary Enterprises, 310 S. 48th St, Philadelphia, PA.

Compensation

This is a W-4 employee position Monday through Friday 11am - 7pm. Compensation starts at $22/hour. This role requires 30-35 hours per week, with occasional overtime.

Nondiscrimination

Double Trellis Food Initiative is an equal opportunity employer and prohibits discrimination and harassment of any kind. All employment decisions at DTFI are based on business needs, job requirements, and individual qualifications, without discrimination due to age, race, color, creed/religion, disability, or any other category protected by law. We highly encourage individuals from marginalized groups of any kind to apply.

TO APPLY:

Email resume and brief cover letter explaining why you want to work with Double Trellis Food Initiative and why community food sovereignty is important to you, to Operations Manager Lee Harman, lee@doubletrellis.org .