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.
WMNI Vision Statement
We envision an army, united in its dedication to boldly follow where God leads, maximizing every opportunity to reach out in love with the life changing of the Gospel of Jesus Christ.
**Make available to the Food Service Manager all information for reporting concerning the Summer Food Program.
Ensure that all aspects of the camper experience are conducted in a compliant fashion for The Salvation Army “Safe From Harm” program.
See that meals are prepared in accordance with menus provided by the Food Service Manager, and served at the scheduled time. **ANY CHANGES TO MENU MUST BE APPROVED BY THE FOOD SERVICE MANAGER.
**Make available to the Food service manager a list of needed supplies and assist in preparing food orders as needed.
Be responsible for the cleanliness and sanitation of the kitchen and food supply storage areas. This will include: cook's tables, can opener, all storage areas, preparation appliances, fryers, appliances.
**Prepare duty plans for food production staff.
**Help with receiving, checking and proper storing of all food orders.
Keep Summer Food Service production records for meals served during shift.
Prepare (**) and supervise kitchen staff in cleaning list for daily and weekly cleaning jobs.
Supervise the daily work of the kitchen staff and meal production during shift.
Supervise staff evening snack preparation when needed.
Ensure the safe handling of all food products during all stages of storage, preparation and service, using frequent temperature testing and preparation sanitation methods, documenting as necessary by local ordinance or safe food handling protocols.
Continuously observe all equipment noting working condition and temperature gauges are correct and (**) daily document temperatures of refrigerator/freezer units in compliance with local ordinance and ACA standard requirements. Report problems immediately to the FS Manager.
For end of day shift, secure kitchen each night and ensure all ovens and fans are turned off.
Supervise timely pulling and thawing of necessary supplies, daily inspecting cooler storage.
Rinse pots and pans immediately after use when kitchen maintenance is not present.
Make sure servers are using proper portioning utensils as listed on production sheet.
All other duties as assigned by your Supervisor or Camp Director.
Minimum 18 years of age. Minimum 2 years Food Service experience or proven competency in kitchen management and food preparation. ServSafe Certification is preferred