Food Service Operations Lead

Grkroccenter; Springfield, Northern (MO, KY); Hybrid; USD 36,000 - 39,000; Full time

Benefits offered by this job

Sick days

Vacation

Personal days

Floating holiday

Health insurance

Dental insurance

Vision insurance

Hearing insurance

Company-paid Life Insurance

Voluntary Life Insurance

Long Term Disability

403b retirement plan

Voluntary Aflac

Voluntary Short-term Disability

Other elective benefits

Job summary

The Salvation Army Midland Division Corps in Springfield, Missouri, is seeking a full-time Food Services Supervisor to oversee feeding programs and kitchen operations. The role is 40 hours per week with starting pay of $18.00 per hour.

You will supervise staff and volunteers, plan compliant menus, manage inventory, and coordinate disaster service food operations while maintaining high sanitation standards.

Qualifications

• Completion of culinary training program and five years’ experience required.
• Excellent professional communication skills (both oral and written).
• Previous management and/or supervision experience preferred.
• Event planning and volunteer supervision experience is a plus.
• A working knowledge of Microsoft Office Suite is a plus.

Responsibilities

• Supervise feeding programs and staff/volunteers.
• Plan menus for kitchens to ensure meals meet nutrition and contractual requirements.
• Oversee all kitchen operations and inventory management.
• Coordinate emergency disaster service food operations.
• Maintain sanitation and safety compliance in all food service areas.
• Perform other duties as assigned.

Skills

Team leadership

Communication skills

Staff supervision

Education

Culinary training program

Tools

Microsoft Office Suite

Job description

The Salvation Army Midland Division Corps in Springfield, Missouri, is seeking a full-time Food Services Supervisor to oversee feeding programs and kitchen operations. The role is 40 hours per week with starting pay of $18.00 per hour.

You will supervise staff and volunteers, plan compliant menus, manage inventory, and coordinate disaster service food operations while maintaining high sanitation standards.