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

The Salvation Army Southern California; Long Beach (CA); On-site; USD 36,000 - 39,000; Full time

Job summary

The Salvation Army Southern California is seeking a Food Service Manager to plan, prepare, and oversee daily meal service and special events. You will ensure sanitation, health, and food safety standards while managing production, inventory, and costs.

You will train staff and volunteers, coordinate with the Events Coordinator for catering requests, and maintain records to minimize waste and maximize quality.

Qualifications

• Must be a California certified food handler.
• Preferred Culinary Arts degree and/or 2 years of food handling experience.
• Valid California Driver's License with a clean driving record (if driving involved).
• Ability to understand written information and keep accurate stats/inventory.
• TB clearance, CPR and First Aid upon hire date.

Responsibilities

• Train, schedule, and motivate kitchen staff.
• Provide orientation to volunteers and staff on kitchen safety.
• Perform pre-safety checks and inspect equipment.
• Plan and direct food production for daily meals and catering.
• Manage food and labor costs and track inventory.
• Order food and supplies; process invoices.
• Maintain inventory of food, supplies and equipment.
• Coordinate with Events Coordinator for catering requests.
• Ensure sanitation, hygiene and proper food handling.
• Store food properly and maintain records.
• Report equipment repairs to supervisor.

Skills

Training & leadership

Inventory management

Food safety

Budgeting & cost control

Communication

Time management

Education

Certified food handler (CA)

Culinary arts degree (preferred)

Tools

Microsoft Office

Excel

Job description

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.