Kitchen Manager

To apply, please send a resume and cover letter outlining your interest in our work and mission to

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Mission, Vision, and Values

The Nashville Food Project brings people together to grow, cook and share nourishing food, with the goals of cultivating community and alleviating hunger in our city. At The Nashville Food Project, we embrace a vision of vibrant community food security in which everyone in Nashville has access to the food they want and need through a just and sustainable food system. This mission and vision are guided by core organizational values, including hospitality, stewardship, interdependence, learning, justice, and transformation.

Organizational Background

The Nashville Food Project (TNFP) was born from the idea that good food is a matter of basic dignity. Since its start in 2007, TNFP has served thousands of Nashvillians facing food insecurity. In 2011, TNFP was incorporated as an independent nonprofit, shifting the focus of its meals program toward a collaborative partnership model and launching an urban agriculture program. Today, TNFP continues to connect people to nourishing food and to each other through vibrant urban agriculture projects, made-from-scratch meals, and food shared with local partners working to disrupt cycles of poverty.

Position Summary

The Kitchen Manager oversees the daily operations of one of TNFP’s kitchen sites, ensuring the consistent production of high-quality, made-from-scratch meals. Reporting to the Director of Culinary Operations (DCO), the Kitchen Manager supervises site-specific culinary staff and volunteers, upholds food safety and sanitation standards, manages inventory and ingredients, and collaborates with culinary and program staff to ensure meal quality and program alignment. This position is fully dedicated to supporting TNFP meals programming.

ESSENTIAL JOB FUNCTIONSKitchen Management

• Lead daily kitchen operations and ensure meals are prepared effi ciently, safely, and in alignment with TNFP quality standards
• Supervise site-based kitchen staff and volunteers in meal production, prep tasks, and recipe execution
• Ensure adherence to food safety and sanitation protocols; maintain ServSafe and Metro Health standards
• Implement systems for food storage, labeling, inventory rotation, and kitchen cleanliness
• Collaborate with the DCO and Director of Food Recovery to utilize donated and gleaned ingredients effi ciently
• Monitor equipment use and coordinate timely maintenance and repair requests
• Maintain accurate production and meal documentation for monthly reporting
• Ensure CACFP/SFSP meal compliance when applicable
• Provide culturally appropriate and diverse menu off erings, accommodating dietary needs and partner requests

Team & Volunteer Leadership

• Create prep lists in collaboration with kitchen staff and volunteer engagement team
• Welcome, train, and supervise kitchen volunteers, ensuring a safe, inclusive, and meaningful experience
• Partner with the Community Engagement team to recruit and schedule regular volunteer cook teams
• Participate in the training and supervision of culinary interns, apprentices, or support staff as assigned

Administrative Support

• Collaborate with the DCO on menu planning, recipe development, and kitchen systems refi nement
• Participate in the development of standard operating procedures and ensure the consistent implementation of kitchen procedures
• Support data collection and reporting related to meal production and kitchen impact
• Support the Development team with photos, stories, and content
• Attend staff meetings and participate in staff development activities as needed

REQUIRED QUALIFICATIONS

• BA/BS or culinary degree and a minimum of 2 years of relevant experience (professional kitchen work, culinary training, or facility management)
• ServSafe Manager certified (or willingness to become certifi ed)
• Experience supervising staff or volunteers in a kitchen or food service setting
• Knowledge of food safety regulations, including CACFP/SFSP standards
• Strong organizational, communication, and time management skills

PREFERRED QUALIFICATIONS

• Experience in a mission-driven, nonprofit, or community-based food setting
• Familiarity with food recovery or sustainable kitchen practices
• PC proficiency, including Microsoft Office Suite and Google Suite
• Ability to lift and move at least 25 pounds regularly

CLASSIFICATION

This is a full-time, exempt salaried position at 40 hours/week. Occasional weekend and evening hours may be required. The grade of this position in the TNFP Compensation Policy is 36E.

COMPENSATION & BENEFITS

The salary range for this position is $44,444 to $55,555. TNFP offers a competitive benefits package for full time employees including:

• 75% employer paid health insurance for employees, voluntary dental and vision insurance
• 25% employer paid health insurance for dependents, voluntary dental and vision insurance
• Employer paid term-life and AD&D insurance, and long-term disability insurance
• Cell phone stipend
• 15 paid holidays
• Generous Paid Time Off (PTO) program
• Parental leave
• Ongoing training and professional development opportunities

To apply, please send a resume and cover letter outlining your interest in our work and mission toinfo@thenashvillefoodproject.org. Candidates will be considered on a rolling basis until the position is filled.

In all aspects of its work, The Nashville Food Project strives for a culture of inclusivity and fairness without discrimination based on race, color, religion, sex, sexual orientation, national origin, age, veteran status, disability, or any other characteristics protected by law.

• Date Posted: October 6, 2025
• Type: Full-Time
• Job Function: Other
• Service Area: Other
• Salary Range: 44,444-$55,555
• Working Hours: 40 hrs/wk