OVERVIEW:

The Kitchen Manager is responsible to the Corps Officers for overall food service of the Monterey Peninsula Corps programs and activities. The primary customer of the kitchen is the Good Samaritan Center, hence it is critical that the Kitchen Manager and the Director of Social Services strategically work together.

DUTIES AND RESPONSIBILITIES:

• Plan and execute weekly menus
• Plan and purchase food ingredients and supplies
• Ensure that meals meet adequate levels of nutrition and sustenance
• Plan and execute the preparation of meals, luncheons, dinners, and other events as scheduled
• Coordinate holiday meals delivery program
• Oversee the day-to-day operations of an institutional kitchen
• Maintain required records including food production statistics, inventory, meal counts, tracking cost per meal, income and expenses.
• Must be able to work within food service budget.
• Manage employee schedules, time off requests, and payroll submission
• Responsible for maintaining the cleanliness and organization of the kitchen.
• Inspect kitchen equipment and coordinate maintenance of food service equipment to ensure safe and working order
• Ensure the kitchen and dining room meet cleanliness standards
• Participate in organizational management meetings
• Attend workshops and seminars related to food service delivery
• Respond to any situation requiring culinary support in emergencies
• Supervise all kitchen staff members, volunteers
• Oversee the preparation, presentation, and delivery of food
• Ensure all kitchen staff are fully trained and certified in their job duties
• Ensure staff, volunteers, and assigned program participants’ compliance with proper food handling procedures
• Conduct performance evaluations for staff members as well as annual evaluation
• Assist in the recruitment and hiring process to fill vacant kitchen positions
• Other related duties as required

EDUCATION AND EXPERIENCE:

• High school diploma or equivalent (Required)
• Possession of a Manager level California Food Handler’s Card or can acquire within 30 days of employment (Required)
• CA Driver’s license (Required)
• Experience in institutional food services (documented)
• Experience in food services as a supervisor (documented)
• Experience in ordering logistics

SKILLS AND ABILITIES:

• Knowledge of kitchen terminology, knife skills, nutrition, health, and sanitary regulations
• Excellent written and verbal communication skills
• Bilingual English/Spanish preferred

PHYSICAL REQUIREMENTS:

• Ability to lift up to 50 lbs.

EQUIPMENT USED:

• Modern Office Equipment and Relevant Software

ADA Statement:

Qualified individuals must be able to perform the essential duties of the position with or without accommodation. A qualified person with a disability may request a modification or adjustment to the job or work environment in order to meet the physical requirements of the position. The Salvation Army will attempt to satisfy requests if the accommodation needed is reasonable and no undue hardship would result.

Acknowledgment of Religious Purposes of The Salvation Army:

Please note that The Salvation Army has a religious purpose and status as a church. We ask our employees that they do nothing to their relationship with The Salvation Army to undermine its religious mission. Employees must agree and understand that their services are a necessary part of The Army’s religious purposes and their work-related conduct must not conflict with, interfere with, or undermine such religious programs or The Army’s religious purposes.

At-Will:

Any employment relationship with this organization is of an “at-will” nature, which means that an Employee may resign at any time and the Employer may discharge an Employee at any time with or without cause. It is further understood that this “at will” employment relationship may not be changed by any written document or by conduct unless such change is specifically acknowledged in writing by an authorized executive of this organization.