Kitchen Manager

If you need assistance with the application process, please contact the Office of Human Resources [email protected], or visit theHuman Resources Home Page (https://www.concordiacollege.edu/directories/offices-departments-directory/human-resources/) .

Position Details

Position Title:

Kitchen Manager

Department:

Culinary Arts

Location:

Bemidji, Minnesota

Employment Type:

Staff, Hourly Non-Exempt, Full-Time

FTE:

1.0

Position Opening Date:

9/24/2026

Open Until Filled:

Yes

Screening Begins:

10/1/2026

Benefit Eligible:

Yes

General Employment Period :

Year-round

General Work Schedule (days of week):

Varies, including evenings and weekends

General shift hours:

Varies

Why Concordia Language Villages?

At Concordia Language Villages, a program of Concordia College, your work contributes to something bigger. Every role plays a part in creating immersive experiences that inspire curiosity, build connections across cultures, and prepare people to engage thoughtfully with the world. Here, you'll join a collaborative community where your contributions are valued, and your work can make a meaningful difference in the lives of our participants.

About the Role:

The Kitchen Manager provides hands-on leadership for culinary operations at Concordia Language Villages, helping bring our immersive language and cultural programs to life through food. This role leads day-to-day kitchen operations, supports and develops culinary staff, coordinates food production and resources, and works closely with language program leadership to create high-quality, culturally authentic dining experiences for our participants.

What You'll Do:

• Lead day-to-day kitchen operations,including food preparation, cooking, service, cleanup, food quality, sanitation, and food safety.

• Coordinate staff and resourcesby developing schedules, assigning daily work, responding to changing staffing needs, and ensuring kitchens have the food, supplies, and equipment needed to operate effectively.

• Develop and support culinary staffthrough hands-on coaching, training, feedback, performance management, and professional development.

• Create culturally authentic menus and recipesin partnership with language program leadership, balancing program goals, participant experience, and budgetary considerations.

• Manage inventory and purchasing,including maintaining appropriate inventories and ensuring food, supplies, and smallwares are ordered and organized in a timely manner.

• Supervise culinary team members,participate in recruiting and hiring, address performance concerns, and help ensure compliance with safety and food-service standards.

• Build strong partnerships with language program leadership to gather feedback about food and develop menus that support the curricular and cultural immersion goals of each program.

You'll Thrive Here If You:

• Enjoy leading from alongside your team and aren't afraid to jump into day-to-day kitchen operations when needed.

• Take pride in creating high-quality food experiences and supporting culturally authentic menus and recipes.

• Enjoy coaching, developing, and bringing out the best in others.

• Are organized and comfortable balancing staffing, food production, inventory, schedules, and changing operational needs.

• Communicate effectively and enjoy building strong working relationships across culinary and program teams.

• Are adaptable, resourceful, and able to respond calmly and practically when plans or priorities change.

• Find meaning in contributing your skills to immersive educational and cultural experiences.

Qualifications:

What We're Looking For:

We're looking for an experienced food service leader who can successfully balance team leadership with the day-to-day demands of complex culinary operations. The ideal candidate brings experience coordinating staff, food production, inventory, purchasing, and menu planning, along with a strong commitment to developing employees and creating high-quality, culturally authentic dining experiences.

Required Education and Experience:

• Must be 18 years old or older.

• Substantial progressively responsible food service management experience involving leadership of complex culinary operations.

• Prior experience supervising, coaching, and developing supervisors, managers, or other operational leaders.

• Experience with staffing, employee training and development, and performance management.

• Experience coordinating staffing, resources, and operations across multiple food service units, locations, programs, or similarly complex operations.

• Experience with inventory management, purchasing, operational planning, menu development, and recipe management.

• Availability to work a varied schedule, including early mornings, evenings, weekends, and holidays, based on program needs.

• Must possess a ServSafe certificate or similar food safety course certificate or pass the ServSafe exam within the first twelve months of employment.

Preferred Education and Experience:

• Degree or formal training in culinary arts, food service management, hospitality management, business administration, or a related field.

• Experience developing and implementing staff training or professional development programs.

• Experience working in camp, conference, collegiate dining, hospitality, institutional food service, or similar environments.

• Experience with culturally diverse or international cuisines.

Required Skills and Abilities:

The successful candidate must demonstrate the following:

• Strong leadership and team-development skills.

• Ability to supervise, coach, and develop employees.

• Ability to effectively supervise supervisory-level staff and develop future leaders.

• Ability to establish and maintain effective working relationships.

• Strong organizational and project-management skills.

• Ability to manage multiple priorities and operational demands simultaneously.

• Ability to lead and coordinate multiple food service operations while maintaining service, safety, quality, and budget standards.

• Ability to develop and implement systems that create consistency across independently operating teams and locations.

• Knowledge of food production, inventory management, purchasing, and kitchen operations.

• Knowledge of food safety, sanitation, and regulatory compliance requirements.

• Effective oral, written, and interpersonal communication skills.

• Ability to analyze operational issues and develop practical solutions.

• Ability to work effectively both independently and collaboratively as part of a team.

• Proficiency with basic computer applications, including email, spreadsheets, and document management systems.

• Commitment to cultural authenticity, participant experience, continuous improvement, workforce development, and operational excellence.

Benefits and Salary:

Concordia College is proud to offer a competitive total compensation package:

• Health Insurance

• Health Savings Account

• Flexible Spending Account

• Vision Insurance

• Dental Insurance

• Preventative Chiropractic Program

• Retirement Plan

• Long-Term Disability Insurance (full-time only)

• Life Insurance (full-time only)

• 13 Paid holidays including the time off between Christmas and New Year's

• MN Paid Family and Medical Leave

• Up to 100% tuition with discounts and scholarships for yourself and dependents at Concordia College and Concordia Language Villages

• Up to 50% tuition discount for dependents with Oak Grove Lutheran Schools

• Up to 100% tuition discounts for dependents with participating partners: CIC-TEP, ELCA schools, and Tuition Exchange Inc.

• Extras: access to athletic facilities, library, fitness classes, athletic events, theatre events, purchase dining on campus, free MATbus rides

• Salary – 21.00 - 25.00 USD Hourly Wage

The final salary will be determined based on factors such as education, experience, skills, certifications, and alignment with the position's requirements. Other considerations may include internal equity and market conditions.

Employment Contingencies:

Background Check

Documents Needed to Apply

• Required Documents

• None

• Optional Documents

• Resume/Curriculum Vitae

• Cover Letter

• List of References: Contact information for at least three professional references(name, title, organization, email, and phone number)

• Licensure

• Certification

• Training

• Other

Nondiscrimination Statement

Concordia College does not discriminate against any employee or applicant for employment on the basis of race, color, creed, sex, religion, national origin, age, veteran status, disability, genetic information, sexual orientation, gender identity, marital status, familial status, public assistance status, membership or activity in a local human rights commission, or any other legally protected status. The College is committed to providing equal opportunity in employment and fostering an inclusive and respectful environment for all. Reasonable accommodations are available to qualified individuals with disabilities throughout the recruitment process.

Inquiries regarding this policy may be directed to the Office of Human Resources, Concordia College, 901 8th Street South, Moorhead, MN 56562, 218-299-3339.