Kitchen Manager/ Donation Driver

The Salvation Army Central Territory•Iowa City, IA

12d

About The Position

The Kitchen Manager/ Donation Driver provides nutritional support for multiple feeding programs, including a hot meal each weekday at lunch. The role prepares well-balanced meals while following Serv-Safe and other safety standards, oversees kitchen operations, and works with volunteers and staff to maintain safe, sanitary food preparation and service. Driving is an essential function of the position. The role also supports kitchen inventory, menus, reporting, maintenance communication, and volunteer coordination. The position is part-time, 29 hours per week, Monday through Friday, from 1:00 P.M. to 6:30 P.M., with a pay range of $15.00–$18.00 per hour. The Salvation Army is an international movement and an evangelical part of the universal Christian church. Its message is based on the Bible, its ministry is motivated by the love of God, and its mission is to preach the gospel of Jesus Christ and meet human needs in His name without discrimination.

Requirements

High school diploma or equivalent.
Experience in the related field is encouraged; the posting states one to three months.
Proven experience as a cook.
Ability to be flexible and work on multiple projects or tasks simultaneously.
Ability to work in a team environment and supervise volunteers.
Experience using various ingredients and cooking techniques.
Knowledge of basic tools, cleaning equipment, and cleaning products.
Basic computer skills, including the ability to access payroll, timekeeping, and personal data through a web-based system.
Attention to detail and creative problem-solving skills.
Strong independent judgment.
Must pass all applicable background checks.
Must complete Safe from Harm training within 90 days of hire.
Must obtain Serve Safe Certification, CPR, and AED.

Nice To Haves

A diploma from a culinary school is advantageous.

Responsibilities

Oversee kitchen operations and ensure healthy and safe work practices.
Prepare and cook food with volunteers for the daily meal program using various utensils and equipment.
Work with the Operations Manager to establish kitchen guidelines and food service policies.
Establish weekly menus for the daily meal program based on available cold and dry storage inventory.
Create an inventory system for kitchen supplies and ensure sufficient stock.
Coordinate daily food storage, preparation, and serving in accordance with Health Department standards.
Maintain a sanitary environment in the kitchen, dining room, storage rooms, and walk-in/reach-in refrigerators and freezers.
Ensure volunteers and other employees maintain safe and sanitary conditions during food preparation, service, and storage.
Prepare required statistical and financial reports, including gifts-in-kind reports.
Report needed maintenance issues to Corps Officers/Administrators or the Operations Manager.
Serve as the first point of contact for kitchen volunteers and work with the Director of Volunteers to schedule and coordinate training.
Perform driving as an essential function of the position.
Manage volunteers.
Perform other duties as assigned.