Primarily responsible for the daily operation of a commercial kitchen, including preparing meals, assisting with the supervision of staff and to ensure the food is cooked, stored and maintained in accordance with the Minnesota department of health. This is a full-time position- Monday- Friday 7:45am - 2:30pm - with a work week expectation of 34 hours per week.
• Maintain positive work atmosphere by behaving and communicating in a manner that fosters and maintains positive relationships with co-workers and supervisors. This would include but not be limited to such actions: resolution of conflicts in a positive manner; courteous treatment of staff, clients and visitors; respect of others’ property and person, professional and appropriate communication to and about co-workers, supervisors and subordinates. Support the Mission of The Salvation Army by treating every donor, contact and colleague with respect and dignity, and without discrimination of any kind.
• Plan and prepare facility meals in accordance with menus, making allowances for clients medically approved special dietary needs.
• Keep an on-going inventory of food items to monitor usage. Recommend when and how much food needs to be ordered. Expedite an effective tracking system to recognize and prevent product loss. Purchase food items form the following distributor’s Chip Steak, Appert’s, and Bridge Street and due a cost comparison. Also review the monthly food product list from Second Harvest and order food as needed. Contact Farmers Brothers when our coffee supply is low and reorder.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Determine production schedules and staff requirements necessary to ensure timely deliver of services.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Control the number of meals served on a daily basis and quality of food items used. Provide statistical break down by department as needed.
• Coordinate the kitchen and food preparation area to meet the highest standard of cleanliness and in accordance with Department of health requirements.
• Act as a Coordinator with Special Events meal planning and preparation as needed. Enlist volunteer help with these events and instruct them regarding time lines for the food delivery. Make sure that everyone is wearing the proper apparel i.e., aprons, hair nets and gloves as needed.
• Determine how food should be presented, and create decorative food displays.
• Administer effective training and supervision of staff.
• Coordinate volunteer efforts in the processing of food items and the proper distribution on our feeding line. Educate volunteers about the importance of treating everyone with dignity and respect. Mark sure that all volunteers have their Salvation Army identification on at all times. Coordinates volunteer efforts in terms of scheduling weekly.
• Train volunteers by instructing them how to prepare food and specifically educate them in terms of Department of Health guidelines.
• Communicate with other food providers like Campus Kitchen, local farmers to coordinate other food sources.
• Provide classes for recipient families that use or services by teaching them how to prepare meals and plan meal schedules.
• Education recipient families in terms of the basic food groups and preparing in combination the various food groups.
• Communicate biweekly with other key staff the challenges and concerns that affect the coordination of the kitchen efforts in terms of facilitating health standards and safety.
• Maintain daily, weekly and monthly schedule of food service volunteers and assist food service volunteers in remedying deficiencies.
• Manage all clients in a professional and courteous manner.
• Operate a company vehicle to and from various locations to pick up and deliver meals, supplies, donations, etc.
Mobile Outreach Meals Program:
• Attend informational meetings and workshops that are required each year and which provides updates to the program and a review of guidelines.
• Provide Site Supervisor’s guide for each Canteen
• All publicity for this program must contain the nondiscrimination statement including flyers and press releases
• “Justice for All” posters must be positioned on the truck in a manner that would allow the public to read it
Seasonal Shelter Season Meals
• Manage food requirements for our Seasonal Shelter which opens generally from the first of November through the end of March. Plan food for up to 30 residents that participate in this program and prepare meals to be served at night 7 days per week; coordinate with the shelter staff who are responsible for reheating the food and serving it each night.
High School diploma or equivalent with a minimum one year practical quantity/high volume cooking experience and/or food service certification from an accredited program and posses Minnesota Food Managers Certificate. Prior supervisor experience preferred. Must be able to take direction/supervision and delegate job detail/responsibilities to staff. Must be familiar with quantity food preparation, kitchen equipment and proper sanitation practices; ability to lift 50 pounds; possess an aptitude in both writing and oral communications; must be trustworthy, especially in confidential matters. Willing to embrace The Salvation Army mission. Must be able to pass The Salvation Army background checks and meet the MVR qualifications. It must be understood by the incumbent that the provisions of Safe From Harm will apply upon commencement of employment and also understood that the required Safe From Harm training be satisfactorily completed within the first thirty (30) days of employment.