What are the responsibilities and job description for the Soup Kitchen Coordinator/Cook position at The Salvation Army Eastern Territory?
Overview
We are looking for a Soup Kitchen Manager to be responsible for the daily operation of The Salvation Army Soup Kitchen. Kitchen Manager responsibilities include the oversight of daily kitchen operations and food programs; supervising the food prep and cooking; maintaining a fully stocked kitchen inventory; and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver quality food on time. Ultimately, you will ensure all meals are properly cooked and served, and ensure our participants have a pleasant dining experience.
Responsibilities
- Must follow proper hand washing, PPE, and food handling policies at all times.
- Orientation, supervision, training, scheduling and delegation of assignments to volunteers
- Maintain sanitary conditions in accordance with State of NY Public Health regulations
- Manage kitchen staff and coordinate food orders
- Supervise food prep and cooking
- Check food plating and temperature
- Establish portion sizes
- Obtain and maintain appropriate city and state food licenses
- Maintain kitchen appliances and ensure safe operation of same
- Order food supplies and kitchen equipment, as needed
- Train kitchen staff on prep work and food plating techniques
- Store food products in compliance with safety practices (e.g. in refrigerators)
- Maintain sanitation and safety standards in the kitchen area
- Sort all donated food, checking for and discarding outdated/damaged items
Qualifications
- Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef
- Hands-on experience with planning menus and ordering ingredients
- Knowledge of a wide range of recipes
- Comfortable working directly with clients and large crowds
- Professional and able to keep confidentiality
- Ability to manage a team in a fast-paced work environment
- Able to understand food handler’s hygiene and practice good hygiene.
- Able to learn new tasks and follow instruction.
- Able to work independently as well as with a team effectively.
- Able to stand for long periods of time.
- Able to lift up to 50 lbs.
- Familiarity with kitchen sanitation and safety regulations
- Excellent organizational skills and conflict management abilities
- Certification from a culinary school or degree in Restaurant Management is a plus
- Candidate must have a high school diploma.
- Must have a positive work history and reliable transportation.
- Must be responsible, respectful, and positive role model