Kitchen Supervisor

Description

Rate: $24.00 per hour

ABOUT THE ARC The Salvation Army (TSA) Adult Rehabilitation Center (ARC) is a no-fee program to assist men & women in their journey to complete our rehabilitation program. We are grateful for the contributions our valued employees make toward the maintenance and effectiveness of the programs. The organization is indebted to and dependent on the diligence and devotion of its employees.

ABOUT OUR PROGRAM TEAM Become part of the dedicated Program Team at The Salvation Army! Together we can continue to serve and impact our local community, through the commitment to "Do The Most Good" at our Adult Rehabilitation Program.

EMPLOYEE BENEFITS OFFERED

• Opportunity for career growth
• Paid time off
• Employee Discounts
• Employee Referral Bonuses
• Monthly management incentive bonus
• Medical, Dental, and Vision
• Retirement Plan
• AFLAC
• Employee Assistance Program (EAP)

QUALIFICATIONS:

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

PHYSICAL REQUIREMENTS:

*Ability to sit, walk, 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.
*Ability to operate a motor vehicle.

ESSENTIAL JOB DUTIES:

1. Schedule kitchen workload to allow for timely meal preparation, serving and clean- up.
2. Train and supervise kitchen personnel, including beneficiaries on proper cooking techniques in the preparation of meals.
3. Train and supervise kitchen personnel, including beneficiaries, on food safety, work safety and kitchen sanitation. Assure that proper kitchen sanitation standards are maintained.
4. Assure that kitchen equipment is maintained in good working condition, scheduling preventative maintenance repairs and emergency repairs as needed.
5. Perform bi-weekly inventory of all unused items and rotate stock to ensure freshness.
6. Order food consistent with nutritional considerations and within budget restrictions.
7. Develops and maintains vendor relations with multiple suppliers including the local Food Bank.
8. Responsible for petty cash bank used for weekly food purchases. Follow approved accounting procedures for reimbursement of bank.
9. Work with the Center Administrator for menu planning and for special events.
10. Assist with the cooking and service as needed.
11. Consult with professional staff as necessary concerning beneficiary services.
12. Keep Resident Manager and/or Center Administrator informed as to manpower needs.
13. 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.
14. Assure that safety measures are established and maintained consistently according to TSA Policy and governmental regulations.
15. Maintain confidentiality as needed and required for operation of program.
16. Overtime: Any and all overtime must have the written approval of Center Administrator.
17. Other duties as assigned by the Administrator or designate.

Qualifications
Education High School or Equivalent (required)
Experience Graduate of an accredited food service program. (required)
Minimum of 1-year experience in institutional cooking with management responsibilities. (required)
Explain employment gaps (required)
Licenses & Certifications Driver's License (required)


Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities


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For further information, please review the Know Your Rights notice from the Department of Labor.