The Salvation Army - Central Territory

  • Day Camp Asst. Director in Charge of Food Services

    Job Locations US-MI-Alpena
    Job ID
    # of Openings
    Seasonal Full-Time
  • Overview

    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.


    1. Summer Food Service Program Planning and Staff Training

    A. Planning menus, food budgets, and equipment needs for 8-9 weeks of state funded SFSP.
    providing lunches Mon-Fri to 25 Summer Program for At-Risk Kids children and staff and
    10-20 neighborhood children and youth.
    B. Attend Teach required Food Handling Safety and SFSP Nutrition Requirement trainings provided
    on site during paid work hours.
    C. Work with Summer Program staff to organize lunch program areas in the Corps building, including
    kitchen, dining area, entrance areas and restrooms.
    D. Responsible for extreme disciplinary issues that arise with students and staff. When needed will
    handle communications with parents concerning such issues. Keep Director advised of any
    behavioral concerns.

    2. Summer Food Service Program (June, July and August)

    A. Prepare and serve lunches according to pre-approved menus, serving sizes and schedules.
    B. Adhere to all safety rules and policies governing the SFSP food program and Alpena County
    health codes.
    C. Take responsibility for ordering and picking up SFSP Commodity foods.
    D. Check Food Bank offerings and work with Kathy Ceci to procure Food Bank foods when appropriate.
    E. Purchase food and preparation materials with Corps Officer approval.
    F. Take responsibility for storage of food and supplies as directed.
    G. Responsible for daily kitchen cleanup, at times supervising another staff who may help.
    H. Keep Food preparation records according to SFSP regulations.
    I. Ensure that staff appointed as monitor records daily meal count accurately at the point of service.
    J. Assist Corps Officer with compiling records in so far as SFSP regulations allow.
    K. File SFSP Field Trip lunch forms for field trip days and prepare sack lunches/portable foods as needed.


    3. Summer Program for At-Risk Kids (June-August)

    A. Act as back-up for the Summer Program for At-Risk Kids and Staff, assist the Asst. Program Director
    or other staff when a final decision needs to be made in times of emergencies or difficult behavioral
    B. Help with driving for the At-Risk program if needed in case of staff absence. (Chauffers license
    is required).

    4. Supervisory Responsibilities

    A. The employee will sometimes be giving directions and supervising children and youth ages 2 to 17
    who come to eat lunch as well as those registered for Day Camp.
    B. The skills required are patience, sense of humor, leadership, ability to relate to and appreciate
    children. The employee will also be supervising teen and/or volunteers helping with food service.


    . Education and/or Experience

    A. High school diploma or general education degree (GEO); Must be 18 years or older.

    6. Certificates, Licenses, Registrations

    A. Michigan Dept of Education School Food Service training and certification.

    7. Computer Skills

    A. Ability to do simple work with MS Word and MS Excel required.

    8. Language Skills

    A. Ability to read and comprehend simple instructions, short correspondence, and memos. Aibility to
    write simple correspondence. Ability to effectively present information in one on one and small
    group situations to neighborhood residents, lunch program participants, and other employees of the
    organization. Ability to accurately obtain or deliver information over the telephone is necessary.

    9. Mathematical Skills

    A. Ability to add and subtract two digit numbers and to multiply and divide to calculate servings. Ability
    to perform these operations using units of American money and weight and volume measurement.

    10. Reasoning Ability

    A. Ability to apply common sense understanding ot carry out detailed but uncomplicated written or oral
    instructions. Ability to deal with problems involving a few variables in standardized situations.

    11. Physical Demands

    A. The physical demands described here are representative of those that must be met by an employee
    to successfully perform the essential functions of this job.
    B. While performing the duties of this job, the employee is regularly required to stand; walk; use hands
    to finger, handle, or feel: reach with hands and arms: stoop, kneel, crouch, or crawl: and talk or hear.
    The employee may be required to climb a lalder or balance.
    C. The employee is regularly required to taste or smell. The employee must sometimes lift and/or more
    up to 25 pounds.

    12. Work Environment

    A. The work environment characteristics described here are representative of those an employee
    encounters while performing the essential functions of this job.
    B. While performing the duties of this job, the employee is sometimes exposed to warm kitchen
    conditions, rigid serving schedules, and noisy children for 2-4 hours during the workday.
    C. The employee will be using standard cleaning chemicals. The Salvation Army is a smoke-free work

    13. Hours

    A. Hours will normally be from 9:30am - 3:30pm Monday through Friday, but may be arranged at
    your discretion as long as noon to 1:00pm is covered.


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