Food Service Manager -11-050- SC/Long Beach Red Shield

The Salvation Army USA Western Territory; Long Beach (CA); Presencial; USD 36.000 - 39.000; Jornada completa

Descripción de la vacante

The Salvation Army USA Western Territory is seeking a Food Service Manager to oversee daily meal preparation, safety, and sanitation for our dining services and events. You will direct kitchen staff and volunteers, monitor inventory, and manage food and supply ordering within budget guidelines.

Responsibilities include maintaining high standards of hygiene, coordinating with the Events Coordinator for catering, and ensuring accurate records and temperature checks.

Formación

• Must be a certified food handler under California Safety Code 97-0071.
• Preferred Culinary Arts degree and/or 2 years of food handling experience.
• Valid California Driver's License and clean driving record.
• TB clearance, CPR and First Aid certification at hire.

Responsabilidades

• Train, schedule, and motivate kitchen staff and volunteers.
• Ensure safety, sanitation, and personal hygiene standards.
• Plan and direct food preparation for daily meals and events.
• Manage inventory, ordering, and budget for food and supplies.
• Oversee equipment maintenance and repair reporting.
• Collaborate with Events Coordinator for catering requests.
• Maintain production records and temperature checks.

Conocimientos

Staff training

Volunteer orientation

Food safety & hygiene

Budget & inventory

Equipment maintenance

Communication

Flexibility/shift work

Continuing education

Educación

Certified food handler (Cal Saf. Code 97-0071)

Culinary Arts degree (preferred)

Herramientas

Microsoft Excel

Descripción del empleo

Mission Statement

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

Position Summary

The Food Service Manager is responsible for planning, preparing, and overseeing the preparation of food for daily meal service and special events. This position ensures compliance with all applicable sanitation, health, food safety, and personal hygiene standards while following established food production programs, policies, and procedures. The Food Service Manager oversees all food service operations, including food and supply ordering, inventory management, and large-scale meal preparation. The position also ensures the proper use, care, and maintenance of facility supplies and equipment while minimizing loss, waste, and misuse of resources.

PAY RATE: $26.00-$28.00/hr

Essential Functions

• Ability to train, schedule, and motivate kitchen staff.
• Provide Orientation to volunteers, community service workers, and staff on kitchen safety and service.
• Perform pre-safety checks and routine inspections of food equipment, report major repairs or services needed and all emergencies, accidents or equipment breakdowns immediately.
• Plans, prepares, or directs preparation of food served daily or requested catering services using established production procedures and systems.
  • Determines amount and type of food and supplies required using production systems.
  • Ensures availability of supplies and food or approved substitutions in adequate time for preparation.
  • Sets steam table; serves or ensures proper serving of food for tray line or dining room.
• Skills to manage food and labor costs, track inventory, and stick to a budget.
• Orders food and supplies and processes invoices
• Maintain inventory of all food, supplies, and Equipment
• Work with the Events Coordinator for Catering requests.
• Comply with established sanitation standards, personal hygiene, and health standards. Observes proper food preparation and handling techniques.
• Stores food properly and safely, marking the date and item.
• Reports necessary equipment repair and maintenance to the supervisor.
• Correctly prepares all food served following standard recipes and special diet orders.
• Plans food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved.
• Apportions food for serving.
• Maintains daily production records.
• Always keeps work area neat and clean; cleans and maintains equipment used in food preparation.
• Completes food temperature checks before service.
• Is subject to frequent interruptions by members, staff, volunteers, visitors, etc., under all conditions and circumstances.
• Communicates with department personnel and other department staff.
• Works beyond normal working hours and in other positions temporarily, when necessary.
• Is subject to callback during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
• Attends and participates in continuing educational programs.
• Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as to reactions from dust, disinfectants, and other air contaminants

Working Conditions

The employee is required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

This job operates in a kitchen environment with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives. The employee is frequently exposed to heat, steam, fire, and noise.

Minimum Qualifications

• Must be a certified food handler under the California Safety Code 97-0071.
• Preferred Culinary Arts degree and/or 2 years of food handling experience.
• Valid California Driver's License with a clean driving record
• Ability to understand written information and keep accurate stats/inventory.
• Must be TB cleared & CPR and First Aid Certificate upon hire date
• Microsoft Office applications and excel a plus.
• Ability to place orders and calculate inventories for production.

Skills, Knowledge & Abilities

• Must have work experience in kitchen/food service (knife skills, health, sanitary regulations, cooking skills, and working with large equipment).
• Ability to carry out assignments independently, maintain good rapport and communication with other staff members, clients and the public.
• Education or experience working with diverse populations.
• Excellent communication and interpersonal skills.
• Strong work ethic, personable, dependable, and must be efficient.
• Must be able to work any shift and assigned schedule.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

This employer is required to notify all applicants of their rights pursuant to federal employment laws.

For further information, please review the Know Your Rights notice from the Department of Labor.