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Food Service Manager Cook

1 month ago

Mankato, United States The Salvation Army USA Central Territory Full time

Overview

The Food Service Manager/Cook is responsible for the daily operation of a commercial kitchen, including; planning and preparing meals, and assisting with the supervision of staff and volunteers. Ensure that food is prepared, cooked, stored and maintained in accordance with the Minnesota Department of Health. This is a regular part-time position with a workweek expectation of 28 hours.

Responsibilities

This job description is not all inclusive. It is intended to identify the essential duties of the position. Other duties, responsibilities and tasks may be assigned by corps officer/administrator.

  • Maintain positive work atmosphere by behaving and communicating in a manner that fosters good relationships with co-workers and supervisors. This would include but not be limited to such actions: resolution of conflicts in a professional manner; courteous treatment of staff, visitors and clients; respect of others' property and person, professional and appropriate communication to and about co-workers, supervisors, and subordinates.
  • Support the Mission of The Salvation Army by treating every client, donor, and colleague with respect and dignity, and without discrimination of any kind.
  • Engage community members (including but not limited to, customers, visitors, and clients) in a way that brings them to the Corps for programming, events, activities, and Pathway of Hope.
  • Engage with all clients in a courteous, welcoming, and professional manner.
  • Plan, prepare, and serve facility meals daily.
  • Create and maintain a weekly menu, providing copies to key staff.
  • Utilize purchased and donated food items as available and in accordance with licensing and dietary guidelines.
  • Maintain an on-going inventory of food items monitoring usage, cost and ordering replacement inventory in a timely manner.
  • Establish an effective tracking system to recognize and prevent product loss, using the "First In, First Out" method.
  • Monitor the number of meals served and quality of food items used. Provide statistical data as requested.
  • Maintain the kitchen and food preparation equipment and area to meet the highest standard of cleanliness and in accordance with Department of Health requirements.
  • Maintain cooler/freezer temperature logs.
  • Maintain the cafeteria and food service line in a clean, sanitary, and welcoming manner. Closing and securing the area after every meal.
  • Assist with supervision of clients during mealtimes.
  • Encourage excellence and increase staff knowledge through proper training and supervision.
  • Orient and ensure all new staff and volunteers are trained on and follow all policies and procedures, proper food handling, kitchen sanitation, and operation of kitchen equipment.
  • Assist with daily supervision of the Dishwasher and volunteers.
  • Assist with Special Events meal planning and preparation as needed.
  • When necessary, drive a company vehicle to and from various locations to pick up and deliver meals, supplies, donations, etc.
  • Communicate weekly with other key staff the challenges and concerns that affect the coordination of the kitchen efforts in terms of facilitating health standards and safety.
  • Maintain daily, weekly and monthly schedule of food service volunteers and assist food service volunteers in remedying deficiencies.
  • Operate a company vehicle to and from various locations to pick up supplies, donations, etc.
  • Perform all other duties as assigned.

Seasonal Programming

  • Regularly coordinate and provide updates throughout seasonal programming to all relevant staff.
  • Mobile Outreach Meals Program: June - August annually
    • Attend informational meetings and workshops that are required each year and which provides updates to the program and a review of guidelines.
    • Manage and maintain separate inventory.
    • Maintain food production records.
    • Prepare program meals daily.
  • Vacation Bible School: 1 week in August annually
    • Manage and maintain separate inventory.
  • Seasonal Shelter Season Meals: November - April annually
    • Plan and prepare facility menus for up to 30 shelter guests in accordance with resident dietary requirements, making allowances for clients medically approved special dietary needs.
    • Coordinate with and provide instructions to the shelter staff responsible for reheating the food and serving.

Qualifications

  • High School diploma or GED required. Certification in culinary arts from an accredited program preferred.
  • Must possess and maintain a current Minnesota Food Managers Certificate.
  • Must have a minimum of one year practical quantity/high volume cooking experience.
  • Must be familiar with quantity food preparation, kitchen equipment and proper sanitation practices.
  • Prior supervisory experience preferred.
  • Ability to work well with people of diverse cultural and socioeconomic groups, respect confidentiality, be trustworthy, and ability to work within the ethical and legal parameters of social services.
  • Ability to accept supervision and work with a team of co-workers.
  • Ability to organize work, set priorities, meet deadlines, and complete tasks with a minimum of direction.
  • Possess an aptitude in both writing and oral communications.
  • Ability to lift 80 pounds.
  • Ability to use Salvation Army approved word processing, spreadsheet, data base management, and graphics/desktop publishing software packages.
  • Valid Driver's License. (Must meet the guidelines provided by the State of residence and the automobile insurance provider as pertaining to corps' passenger vans/buses.)
  • Must pass The Salvation Army background checks and meet the MVR driver's qualifications.
  • Willingness to support the philosophy, goals, objectives, and mission of The Salvation Army.
  • It must be understood by the incumbent that the provisions of Safe From Harm will apply upon commencement of employment and also understood that the required Safe From Harm training be satisfactorily completed within the first thirty (30) days of employment.