Job Type: Ministerial

Reports to: Director of Workforce Development

Position Description

This full-time, benefited position is responsible for delivering culinary education and hands-on instruction while overseeing volunteers, coordinating community meal services, and supporting catering operations. This role ensures that students gain the technical and workforce readiness skills necessary for success in food service and hospitality careers, while also helping the program provide nourishing meals to the community and internal partners. The Kitchen Manager balances teaching responsibilities with kitchen operations, volunteer engagement, and event support.

The Kitchen Ministry nourishes our community with healthy meals while empowering students through hands-on culinary training for a brighter future.

Ministerial

• As a ministerial representative of CCEOK, it is expected that both professional and social behavior be aligned with the ethical and moral standards of the Catholic Church              
• Pray daily for the needs of the poor; opportunities include personal prayer, daily Mass, and/or adoration    
• Willingness to learn how to articulate Catholic teaching with a commitment to its application in the job function
• Build a common culture of ministry and management/program operations  

Leadership

• Embrace CCEOK’s vision and recognize the vital role you play in advancing our mission, strategy, and goals
• Contribute to a culture of shared learning that encourages curiosity, personal and professional growth, and a commitment to excellence
• Lead by example as a peer mentor to colleagues and volunteers, consistently demonstrating teamwork, positivity, and dedication to our shared purpose

Student Instruction

• Instructs and supervises students in safe food handling, knife skills, cooking methods, kitchen operations, and culinary professionalism
• Develops and implements daily lesson plans, practical exercises, and assessments aligned with program goals
• Provides consistent feedback and evaluations to monitor student progress
• Coordinates student participation in meal production for community lunches and The Market clients

Social Enterprise

• Oversees catering requests and special event food preparation, ensuring quality, timeliness
• Trains students to balance quality, efficiency, and cost-effectiveness in catering and enterprise-related production
• Supports and expands catering opportunities and external food production as a revenue-generating arm of the program
• Ensures enterprise activities enhance, rather than replace, core training outcomes

Volunteer Engagement

• Recruits, trains, and supervises volunteers, ensuring they are oriented to CCEOK’s mission and kitchen standards
• Assigns tasks that match volunteer skill levels and provides instruction, coaching, and feedback to ensure a quality product and positive experiences
• Coordinates schedules and communicates expectations clearly to maximize kitchen efficiency and client service
• Fosters a collaborative environment where volunteers feel valued, supported, and engaged in the mission
• Monitors performance, addresses concerns promptly and recognizes volunteer contributions

Budget Management/Fund Sourcing

• Assist with monitoring budgets for instructional supplies, catering operations, and volunteer use of resources
• Support grant reporting and donor engagement by sharing program outcomes, success stories, and meal service data

Client/Guest Interaction

• Model professionalism and hospitality in all interactions with students, volunteers, clients, and community guests
• Ensure a welcoming environment in the dining area during community meals
• Communicate effectively with internal departments to plan and fulfill catering requests

Community Outreach

• Build relationships with local food service employers to support student job placement and program visibility
• Collaborate with community partners, volunteers, and donors to strengthen training, catering, and meal service capacity
• Represent the program at community events and employer engagement activities as needed

Qualifications/Education

• Culinary degree, certificate, or equivalent professional experience
• Minimum 3–5 years of experience as a professional chef or culinary instructor
• Demonstrated experience training or mentoring staff, students, or volunteers
• ServSafe Manager certification required; ServSafe Instructor/Proctor preferred (or ability to obtain within 90 days)
• Strong organizational skills with the ability to balance teaching, volunteer management, and kitchen operations
• Excellent communication and interpersonal skills, with a passion for teaching and community service
• Commitment to working in a mission-driven, faith-based nonprofit environment