Food Service Manager - The Salvation Army Great Lakes Division

• Coordinate and supervise food service activities and staff.
• Instruct, mentor, motivate and train staff in the proper use of equipment and food service procedures.
• Assist with purchasing, receiving and storage of supplies and equipment, ensuring timely arrival.
• Prepare meals for groups of all sizes.
• Maintain clean and organized work and storage areas.
• Comprehend and execute operating, safety, and cleaning instructions of all food service equipment.
• Supervise all food handling, preparation, storage, and meal service ensuring proper HACCP procedures.
• Implement food service production of USDA Summer Food Service Program.
• Provide approved food substitutions based on special dietary requirements, religious restrictions, or food allergies.
• Provide menu substitutions based on fluctuation in guest volume or products available.
• Perform multiple tasks simultaneously in a fast-paced environment.
• Perform other duties as assigned.

• Degree in culinary arts and/or two years of formal experience in food production management, or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities.
• Supervisory experience required.
• 1 or more years of head chef, kitchen manager experience (preferred).

• Knowledge of appropriate operating regulations, licenses and codes.
• Skilled in menu development, scheduling, and ordering within budgeted costs.
• Ability to prepare meals for groups of all sizes.

• Intermediate knowledge in Microsoft Office 365.
• Working knowledge of TEAMS and SharePoint.
• Willingness to learn new software as needed.

• Complete Safe From Harm training and keep current as needed.
• Must have and maintain current Food Service Handler and ServSafe certifications.
• Must have and maintain a current valid driver’s license and pass the Salvation Army Motor Vehicle Record check
  (MVR).

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