Culinary Operations Director

The Culinary Operations Director is a hands-on culinary leadership role responsible for overseeing daily operations within Feeding Northeast Florida’s high-volume commercial production kitchen.

Requirements

• Minimum of 5 years of professional culinary or foodservice experience.
• Minimum of 3 years of leadership or supervisory experience within culinary, foodservice, production, or institutional kitchen environments.
• ServSafe Manager Certification required or ability to successfully complete certification upon hire.
• Strong operational understanding of food production systems, kitchen workflow, sanitation, and food safety practices.
• Experience leading teams while remaining actively engaged in production work.
• Strong organizational skills with ability to manage multiple competing operational priorities.
• Basic to intermediate computer proficiency including Microsoft Office programs, tablets, email, and foodservice software systems.
• Ability to work collaboratively with staff, volunteers, community partners, and cross-functional teams.
• Flexible, solution-oriented mindset with comfort operating in evolving and ambiguous environments.
• Commitment to professionalism, respectful communication, and collaborative leadership practices.

Benefits

• Generous Paid Time Off
• 401k Matching
• Retirement Plan
• Tuition Reimbursement
• Relocation Assistance