Food Service Manager -11-050- SC/Long Beach Red Shield

Salvation Army Careers•Long Beach, CA

About The Position

The Food Service Manager plans, prepares, and oversees food preparation for daily meal service and special events. The position ensures compliance with applicable sanitation, health, food safety, and personal hygiene standards, and follows established food production programs, policies, and procedures. The manager oversees food service operations, including ordering food and supplies, managing inventory, and preparing meals at scale. The role also ensures proper use, care, and maintenance of facility supplies and equipment while minimizing loss, waste, and misuse of resources. The manager trains, schedules, and motivates kitchen staff and provides kitchen safety and service orientation to volunteers, community service workers, and staff. The position plans or directs meal and catering preparation, coordinates food production with serving hours, handles special diet orders, monitors food temperatures, maintains production records, and ensures food is properly apportioned, served, stored, and handled. The role includes ordering supplies, processing invoices, maintaining inventory, coordinating catering requests with the Events Coordinator, and keeping the work area and equipment clean. This position works in a kitchen environment and may be subject to interruptions, emergency callback, work beyond normal hours, or temporary work in other positions as necessary. The employee may attend continuing education programs. The stated pay rate is $26.00–$28.00 per hour.

Requirements

Must be a certified food handler under California Safety Code 97-0071.
Valid California Driver's License with a clean driving record.
Must be TB cleared and hold CPR and First Aid certificates upon hire date.
Kitchen or food service work experience, including knife skills, health and sanitation regulations, cooking skills, and experience working with large equipment.
Ability to understand written information and keep accurate statistics and inventory records.
Ability to place orders and calculate inventories for production.
Ability to carry out assignments independently and maintain good rapport and communication with staff, clients, and the public.
Education or experience working with diverse populations.
Excellent communication and interpersonal skills.
Strong work ethic; personable, dependable, and efficient.
Must be able to work any shift and assigned schedule.
Ability to follow written and oral instructions and procedures.
Ability to sit, stand, reach, lift, bend, kneel, stoop, climb, push, and pull items weighing 50 pounds or less.

Nice To Haves

Culinary Arts degree and/or two years of food handling experience.
Familiarity with Microsoft Office applications and Excel.

Responsibilities

Train, schedule, and motivate kitchen staff.
Provide kitchen safety and service orientation to volunteers, community service workers, and staff.
Perform pre-safety checks and routine inspections of food equipment, and promptly report major repair or service needs, emergencies, accidents, and equipment breakdowns.
Plan, prepare, or direct preparation of daily meals and requested catering services using established production procedures and systems.
Determine food and supply needs using production systems and ensure supplies or approved substitutions are available in time for preparation.
Set up the steam table and serve, or ensure proper service of, food for the tray line or dining room.
Manage food and labor costs, track inventory, and adhere to a budget.
Order food and supplies and process invoices.
Maintain inventory of food, supplies, and equipment.
Coordinate catering requests with the Events Coordinator.
Comply with sanitation, personal hygiene, and health standards; observe proper food preparation and handling techniques.
Store food safely and properly, marking the date and item.
Report equipment repair and maintenance needs to the supervisor.
Prepare food according to standard recipes and special diet orders.
Plan production around meal service hours to preserve food quality, temperature, and appearance.
Apportion food for serving and maintain daily production records.
Keep the work area neat and clean, and clean and maintain food preparation equipment.
Complete food temperature checks before service.
Communicate with department personnel and staff from other departments.
Attend and participate in continuing educational programs.
Work beyond normal working hours, temporarily work in other positions when necessary, and respond to emergency callbacks.