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

The Salvation Army Southern California•Long Beach, CA

10d•$26 - $28

About The Position

The Food Service Manager plans, prepares, and oversees food preparation for daily meal service, special events, and requested catering services. The role oversees food service operations, including ordering food and supplies, processing invoices, managing inventory, and preparing meals at scale. The manager ensures compliance with sanitation, health, food safety, personal hygiene, and food-handling standards while following established production programs, policies, procedures, and recipes. The position 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 orients volunteers, community service workers, and staff on kitchen safety and service. The role plans production around meal service times, maintains production records, checks food temperatures, and ensures food quality, temperature, appearance, and proper portioning. The position may require working beyond normal hours, temporarily covering other positions, and responding to callbacks during emergencies. The work takes place in a kitchen environment and involves frequent exposure to heat, steam, fire, and noise. The employee may also be exposed to injury risks from falls and burns, odors, dust, disinfectants, and other air contaminants. The role requires sitting, standing, reaching, lifting, bending, kneeling, stooping, climbing, pushing, and pulling items weighing 50 pounds or less.

Requirements

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.
Work experience in kitchen or food service, including knife skills, health and sanitation regulations, cooking skills, and working with large equipment.
Ability to understand written information and maintain 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.
Excellent communication and interpersonal skills.
Strong work ethic; personable, dependable, and efficient.
Ability to work any shift and assigned schedule.
Ability to follow written and oral instructions and procedures.
Ability to perform the physical requirements of the position, including lifting and moving items weighing up to 50 pounds.

Nice To Haves

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

Responsibilities

Train, schedule, and motivate kitchen staff.
Orient volunteers, community service workers, and staff on kitchen safety and service.
Perform food equipment pre-safety checks and routine inspections; promptly report major repairs, service needs, emergencies, accidents, and equipment breakdowns.
Plan, prepare, or direct food preparation for daily service and catering using established production procedures and systems.
Determine the amounts and types of food and supplies required 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 serving 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, and observe proper food preparation and handling techniques.
Store food safely and properly, marking the date and item.
Report necessary equipment repairs and maintenance to the supervisor.
Prepare food according to standard recipes and special diet orders.
Plan food production around meal serving hours to preserve food quality, temperature, and appearance.
Apportion food for serving.
Maintain daily production records.
Keep the work area clean and maintain equipment used in food preparation.
Complete food temperature checks before service.
Communicate with department personnel and staff in other departments.
Attend and participate in continuing education programs.
Work beyond normal working hours, temporarily perform other positions when necessary, and respond to emergency callbacks when required.