Kitchen Supervisor

Gokroc; San Jose (CA); On-site; USD 35,000 - 50,000; Full time

Job summary

A rehabilitation center in San Jose is seeking a dedicated Food Service Manager to oversee kitchen operations, ensure food safety, and train kitchen staff. The ideal candidate will hold a high school diploma or equivalent, have a minimum of one year of experience in food services, and be a proven leader. Responsibilities include scheduling staff, maintaining kitchen equipment, and managing food inventory. An excellent opportunity for those passionate about serving the community while honing their culinary management skills.

Qualifications

• High School graduate or equivalent required.
• Graduate of an accredited food service program preferred.
• Minimum of 1-year experience in institutional cooking with management responsibilities.

Responsibilities

• Schedule kitchen workload for timely meal preparation and clean-up.
• Train and supervise kitchen personnel on cooking techniques.
• Maintain kitchen equipment in good working condition.

Skills

Leadership

Teamwork

Dedication

Self-starter

Impact-oriented

Education

GED or High School Equivalent

Tools

Food Handler's Card

ServSafe Certification

California Driver's License

Job description

San Jose ARC
Salvation Army Adult Rehab Center
702 W. Taylor Street
San Jose, CA 951261845, USA

The Salvation Army (TSA) Adult Rehabilitation Center (ARC) is a no‑fee program to assist men & women in their journey to complete our rehabilitation program. We are grateful for the contributions our valued employees make toward the maintenance and effectiveness of the programs. The organization is indebted to and dependent on the diligence and devotion of its employees.

Mission Statement

THE SALVATION ARMY 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.

Qualifications

• High School graduate or equivalent required
• Graduate of an accredited food service program.
• Minimum of 1‑year experience in institutional cooking with management responsibilities.
• Must hold valid California driver’s license and be able to show proof of insurance.

Physical Requirements

• Ability to stand, bend, squat, climb, kneel, and twist on an intermittent or continuous basis.
• Ability to lift up to 50 lbs.
• Ability to work in an environment of extreme heat.
• Ability to see and make visual inspections and to read, interpret and follow recipes.
• Ability to smell and taste to determine freshness and proper seasoning.
• Ability to perform various repetitive motion tasks.
• Able to operate a motor vehicle.

Essential Job Duties

1. Schedule kitchen workload to allow for timely meal preparation, serving and clean‑up.
2. Train and supervise kitchen personnel, including beneficiaries, on proper cooking techniques in the preparation of meals.
3. Train and supervise kitchen personnel, including beneficiaries, on food safety, work safety and kitchen sanitation. Assure that proper kitchen sanitation standards are maintained.
4. Assure that kitchen equipment is maintained in good working condition, scheduling preventative maintenance repairs and emergency repairs as needed.
5. Perform bi‑weekly inventory of all unused items and rotate stock to ensure freshness.
6. Order food consistent with nutritional considerations and within budget restrictions.
7. Develop and maintain vendor relations with multiple suppliers including the local Food Bank.
8. Responsible for petty cash bank used for weekly food purchases. Follow approved Accounting procedures for reimbursement of bank.
9. Work with the Center Administrator for menu planning and for special events.
10. Assist with the cooking and service as needed.
11. Consult with professional staff as necessary concerning beneficiary services.
12. Keep Resident Manager and/or Center Administrator informed as to manpower needs.
13. Assure that established personnel policies and directives (smoking regulation, lunch break times, etc.) are followed by all assigned personnel (beneficiaries and employees) and that disciplinary measures are taken when necessary.
14. Assure that safety measures are established and maintained consistently according to TSA Policy and governmental regulations.
15. Maintain confidentiality as needed and required for operation of program.
16. Overtime: Any and all overtime must have the written approval of the Center Administrator.
17. Other duties as may be assigned by the Administrator or designate.

Preferred Qualifications

• Leader: Inspires teammates to follow them.
• Team Player: Works well as a member of a group.
• Dedicated: Devoted to a task or purpose with loyalty or integrity.
• Self‑Starter: Inspired to perform without outside help.
• Peer Recognition: Inspired to perform well by the praise of coworkers.
• Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization.

Education

GED or better.
High School or Equivalent or better.

Experience

1 year: Food Service.

Licenses & Certifications

• Driver's License
• Food Handler's Card
• ServSafe Cert Exam

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.