Kitchen Coordinator (Madison)

The Salvation Army USA Central Territory•Madison, IN

8d•Onsite

About The Position

As the Kitchen Coordinator, you will be responsible for menu planning, meal preparation, supervision of kitchen volunteers, kitchen operations, and equipment. You will maintain health and sanitation standards within the kitchen, food and kitchen storage areas, and dining areas. You will also maintain all required records and reports, such as inventory and meals served statistics, ensuring that the Mission of The Salvation Army is effectively carried out.

Requirements

High School Diploma or equivalent.
Must have a valid driver’s license and maintain The Salvation Army Driver’s qualification standard.
Able to speak, write and understand English in a manner sufficient for effective communication with leadership, field personnel, and clientele.
Computer proficiency with Microsoft products, Email, and ability to learn electronic reporting systems.
Must demonstrate knowledge and competency in using industrial and typical kitchen equipment and supplies.
Supervisory responsibility of kitchen volunteers and community service workers.
Good speaking, hearing and vision ability, and excellent manual dexterity.
Lifting, pulling and pushing of materials up to 50 pounds.
May require bending, squatting, walking.
May require standing for extended periods.
Some travel will be required if food pick up is needed.
All employees recognize that The Salvation Army is a church and agree that they will do nothing as an employee of The Salvation Army to undermine its religious mission.

Nice To Haves

Training in food preparation and/or food service management with demonstrable computer, record keeping, and communication skills is highly preferred.
Must complete Safe From Harm training within the first 90 days of employment.
ServSafe Food Manager Certification required within 6 months.

Responsibilities

Plan the menu, preparations, and cleanup duties for the lunch program.
Prepare and serve meals at assigned times and in accordance with ServSafe Standards.
Work with Director by communicating food and supplies needed for menu planning purposes.
Assist in providing guidance, direction, and training for kitchen personnel to properly perform their assigned tasks.
Maintain environment, equipment, and appliances in working order for overall safety and aesthetics.
Maintain the highest standards of cleanliness and safety in the kitchen and Food Service related areas.
Ensure the kitchen and all equipment are clean and in proper condition for next use; including, but not limited to, trash removal, floors swept and mopped, worktables clean and sanitized, stoves and ovens cleaned, sink empty, etc.
Follow proper food receiving, storage, and preparation practices to ensure that all items are maintained at a high quality until consumed.
Keep accurate statistics on number of meals served to guests.
Keep accurate inventory of kitchen equipment, supplies, and food.
Work with Director to secure needed repairs in a timely manner to ensure all equipment is in working order.
Accurately documenting all Gifts in Kind contributions pertaining to the lunch program.
Document and complete Incident Reports for events in Food Services area as needed.
Contribute to a positive work environment by maintaining a professional demeanor.
Wear appropriate kitchen attire and equipment for safe food handling at all times.
Other tasks as assigned by leadership.