Assistant Kitchen Supervisor - ARC

The Salvation Army Central Territory•Minneapolis, MN

About The Position

The Assistant Kitchen Supervisor at The Salvation Army Adult Rehabilitation Center oversees beneficiaries in the kitchen while managing inventory, menus, ordering, and canteen operations. The role supports efficient kitchen operations and the center’s rehabilitation program. It is a full-time position of 40 hours per week, paying $18.00 per hour. The position trains and supervises beneficiaries in kitchen safety, compliance, cooking, and cleaning; manages menu planning, inventories, food orders, and donations; and monitors canteen sales and card tracking. It also maintains kitchen communications and records, implements Health Department policies, prepares for inspections, and coordinates operations with the Kitchen Supervisor. The work takes place in a warm, humid kitchen with moderate to loud noise in a fast-paced environment and regular interaction with beneficiaries. Candidates must pass all applicable background checks. The Salvation Army is an equal opportunity employer and encourages applications from back-to-work candidates, U.S. veterans, people with disabilities, people impacted by the justice system, and people without a college degree.

Requirements

High school diploma or equivalent.
ServSafe certification.
Allergen training certification.
Supervisory skills, including the ability to oversee and train rather than work alongside beneficiaries.
Computer proficiency for inventory and communications.
Strong mathematical abilities for measurements and portions.
Problem-solving and decision-making capabilities.
Excellent organizational skills.
Must pass all applicable background checks.

Nice To Haves

Kitchen management experience.

Responsibilities

Train beneficiaries on kitchen safety and compliance protocols.
Supervise beneficiaries’ daily work therapy performance, including cooking and cleaning.
Provide beneficiaries with regular feedback and direction.
Ensure compliance with Health Department policies.
Create and update menus using the Cycle Menu Management System.
Maximize the use of donated goods.
Maintain kitchen and canteen inventories.
Generate timely orders based on stock, cost, and needs.
Source and coordinate food donations.
Monitor canteen sales and card tracking.
Maintain kitchen log communications.
Execute Health Department policies and prepare for regular inspections.
Coordinate kitchen operations with the Kitchen Supervisor.