Food Services Supervisor - Lead Kitchens & Programs

The Salvation Army; Springfield (AL); On-site; USD 20,000 - 29,000; Full time

Benefits offered by this job

14 days paid holidays

Health insurance

Dental insurance

Vision insurance

Company-paid Life Insurance

Company-paid Pension Fund

Long Term Disability with buyup option

Voluntary Retirement Fund (403b)

Voluntary Aflac products

Voluntary Short-term Disability

Job summary

The Salvation Army Midland Division Corps in Springfield, MO is seeking a full-time Food Services Supervisor to oversee feeding programs and kitchen operations. The role involves supervising staff and volunteers, planning menus, managing inventory, and coordinating events, with a starting pay of $18.00 per hour for a 40-hour week.

Applicants should have culinary training and five years of experience, plus strong communication and leadership skills.

Qualifications

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

Responsibilities

• Supervise feeding programs and kitchen operations.
• Oversee staff and volunteers; provide guidance and training.
• Monitor stock levels; prepare purchase orders and manage inventory.
• Plan menus that meet nutrition and contractual requirements.
• Coordinate events and disaster service food operations.
• Maintain a positive, professional work environment.

Skills

Communication skills

Leadership

Event planning

Volunteer supervision

Food safety awareness

CPR/First Aid

Education

Culinary training program

Tools

Microsoft Office Suite

Job description

The Salvation Army Midland Division Corps in Springfield, MO is seeking a full-time Food Services Supervisor to oversee feeding programs and kitchen operations. The role involves supervising staff and volunteers, planning menus, managing inventory, and coordinating events, with a starting pay of $18.00 per hour for a 40-hour week.

Applicants should have culinary training and five years of experience, plus strong communication and leadership skills.