FT Kitchen Supervisor

Kitchen Supervisor - The Salvation Army Adult Rehabilitation Center 

 

About Us 

The Salvation Army, an international movement, is an evangelical part of the universal Christian church. Its message is based on the Bible, motivated by the love of God. The mission of The Salvation Army is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination. 

 

Job Overview 

Join our team in "Doing the Most Good" as Kitchen Supervisor. This role combines culinary leadership with rehabilitation support, overseeing both kitchen operations and work therapy training. You'll manage meal preparation while mentoring program beneficiaries, creating a supportive environment that promotes both nutritional well-being and skill development. 

 

Pay Rate: $18.00/hr

Status: Full Time, 40 Hours per Week 

 

Key Responsibilities 

Kitchen Leadership & Training 

• Supervise kitchen staff and assistant cook 

• Train and mentor beneficiaries in work therapy program 

• Schedule kitchen operations for optimal meal service 

• Create supportive learning environment for skill development 

• Work alongside beneficiary staff when needed 

Menu Planning & Food Service 

• Plan nutritious menus within budget constraints 

• Order food supplies and manage inventory 

• Conduct bi-weekly inventory of unused items 

• Ensure timely meal preparation and service 

• Maintain high standards of food quality 

Program Support 

• Coordinate with rehabilitation staff regarding beneficiary services 

• Support work therapy skill development 

• Monitor staffing needs and communicate with management 

• Maintain clean and safe kitchen environment 

• Support The Salvation Army's mission 

Administrative Duties 

• Manage kitchen schedules and workflows 

• Monitor budget and food costs 

• Maintain inventory records 

• Ensure compliance with health regulations 

• Coordinate with program leadership 

 

Qualifications 

Required Education & Experience 

• Graduate of accredited food service program 

• Minimum one year institutional cooking experience 

• Management experience required 

• Food safety certification preferred 

• Experience training or mentoring others 

Skills & Abilities 

• Strong leadership and teaching abilities 

• Menu planning and budget management 

• Basic math skills for inventory and porti