Dining Room Coordinator

The Salvation Army USA Central Territory•Covington Precinct, NE

About The Position

Coordinate, train and manage summer staff in cooperation with the Head Cook in preparation and serving of food, sanitation, safety and food storage, and inventory. Maintain records and prepare reports. Enforce all health standards and regulations established by the Department of Health. Groups served range in size from 15 – 250 people including adults. Usual group size: 75-150, ages 6-18.

Requirements

English proficiency sufficient for communication with supervisors, co-workers, clients and customers.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
knowledge of Microsoft Word and Excel or similar software.
The ability to use the internet efficiently.
Annual Summer Food Services Program (SFSP) training required (will provide).
Food Handlers Certificate (ability to pass).
Must pass all applicable background checks.
Ability to manage and supervise subordinates.

Nice To Haves

They will assist in creating a Christian atmosphere and support the infusion of Christian Outreach through the programming.
Preferred 6 months related experience in a personal relationship with Christ and working with youth.
This individual must be of good character, mature and able to uphold the Christian standards and ministries of The Salvation Army in all areas of job responsibilities.
Two years of college preferred and a minimum two years documented experience and/or training in food service management.

Responsibilities

Assist in planning weekly menus meeting requirements of USDA Summer Food Service Program
Oversee all food preparation
Supervise the cleaning of the kitchen and food service storage facilities.
Assist in the serving of meals.
Assist in ordering food; maintaining costs within the prescribed budget
Maintain accurate records (menus, food orders, food production, inventories, etc).
Provide for special food needs such as cookouts, snacks and special events, as well as for persons with special dietary needs.
Participate in the total camp program when appropriate and as long as primary duties are not neglected.
Participate in staff meetings.
Regular attendance at work is an essential function of the position.