This position is Facilities Kitchen Manager and will be directly responsible to the Corps Commanding Officers. Responsibilities include preparing, serving, and cleaning up for daily Soup Kitchen meals, keeping food, kitchen and stockroom supply inventories. Help to prepare shopping list for food, and other supplies. Coordinate and do food pickups. This is a full-time non-exempt employee position with a basic work schedule from 7:00 A.M. until 3:00 PM.

• Maintain a food service operation under the guidance of the Corps Commanding Officers
• Regularly discuss menu options and meal needs with Corps
• Prepare and serve Breakfast and Lunch for Meal Program for clients using donated food area from Food bank, restaurants when available, and/or from pantry stock.
• Prepare nutritious meals for the Soup Kitchen Monday-
• Prepare a meal/snack for the Seniors afternoon programs on
• Make sure the meals serve are attractive and nourishing
• Cleanup prep and cook areas, empty garbage in serving area and dining room, including mopping entire kitchen.
• Work with kitchen volunteers to meet sanitation safety and nutritional standards as outlined by the State. (Proper attire is mandatory)
• Work to accomplish all tasks within the
• Responsible for food and supplies inventory and rotation of food
• Must maintain Gift-in-kind reports of food donations and various kitchen
• Responsible for ordering food and supplies in consultation with Corps Officers
• Responsible for maintaining all equipment, cleaning, sanitizing and in working condition, i.e., refrigerators, freezers, range & oven, dishwasher, sinks, cupboard, ice machine, utensils,
• Responsible for receiving food donations and keeping donation totes and donations bags
• Responsible for developing a weekly menu, keeping records of food ordered, prepared, and
• Take temperatures of foods served
• Facilities Kitchen manager is responsible for receiving, checking dates and storing food and supplies in an approved manner.
• Keep Kitchen garbage in designated covered
• Inform Corps Officers of repairs needed, and replacements of kitchen equipment and
• Kitchen manager is responsible to keep stock room clean and
• Before leaving work, make sure all supplies are ready for the next day, brought out of the stockroom, so that all food items are on hand.
• Kitchen Manager is responsible to Commanding Officers to perform any additional assignments under their direction.
• The Salvation Army has the right to modify, delete or add to this job 

• High School Diploma / Complete Trade School for Cooking Apprenticeship Experience in a fast-paced kitchen environment is required.
• Must have appreciation and commitment to the mission and ministry of The Salvation Army Strong Interpersonal and organizational skills
• At least 3 years of experience in a “soup kitchen” environment Supervisory Skills as well as good guest service skills
• Must be able to lift and carry at least 40
• Must be able to read, write, and communicate in Self-motivated and directed.
• Must be able to function effectively with minimal Maintenance and cleaning skills
• Able to do Food ordering, inventory, planning, and Knowledge of OSHA requirements
• Knowledge of Department of Health regulations
• Ability to manage and motivate volunteer workers