Kitchen Supervisor

About The Role

The Salvation Army, an international movement, is an evangelical part of the universal Christian Church. Its message is based on the Bible. Its ministry is motivated by the love of God. Its mission is to preach the Gospel of Jesus Christ and to meet human needs in His name without discrimination.

Responsibilities

• Schedule kitchen workload to allow for timely meal preparation, serving and clean-up.
• Train and supervise kitchen personnel, including beneficiaries on proper cooking techniques in the preparation of meals.
• Train and supervise kitchen personnel, including beneficiaries, on food safety, work safety and kitchen sanitation.
• Assure that proper kitchen sanitation standards are maintained.
• Assure that kitchen equipment is maintained in good working condition, scheduling preventative maintenance repairs and emergency repairs as needed.
• Perform bi-weekly inventory of all unused items and rotate stock to ensure freshness.
• Order food consistent with nutritional considerations and within budget restrictions.
• Develops and maintains vendor relations with multiple suppliers including the local Food Bank.
• Responsible for petty cash bank used for weekly food purchases.
• Follow approved Accounting procedures for reimbursement of bank.
• Work with the Center Administrator for menu planning and for special events.
• Assist with the cooking and service as needed.
• Consult with professional staff as necessary concerning beneficiary services.
• Keep Resident Manager and/or Center Administrator informed as to manpower needs.
• Assure that established personnel policies and directives (smoking regulation, lunch break times, Etc.) are followed by all assigned personnel (beneficiaries and employees) and the disciplinary measures are taken when necessary.
• Assure that safety measures are established and maintained consistently according to TSA Policy and governmental regulations.
• Maintain confidentiality as needed and required for operation of program.
• Overtime: Any and all overtime must have the written approval of Center Administrator.

Requirements

• High School graduate or equivalent required
• Graduate of an accredited food service program
• Minimum of 1-year experience in institutional cooking with management responsibilities
• Must hold valid California drivers license and be able to show proof of insurance

Physical Requirements

• Ability to stand, bend, squat, climb, kneel, and twist on an intermittent or continuous basis.
• Ability to lift up to 50 lbs.
• Ability to work in an environment of extreme heat.
• Ability to see and make visual inspections and to read, interpret and follow recipes.
• Ability to smell and taste to determine freshness and proper seasoning.
• Ability to perform various repetitive motion tasks.

Skills

• Knowledge of food service operations
• Ability to manage kitchen staff
• Strong organizational skills
• Attention to detail
• Effective communication skills

Benefits

N/A

Pay

PAY RATE: $21.00

Schedule

N/A