Kitchen Supervisor: Lead, Mentor & Serve Meals

Omaha Kroc; Davenport (IA); On-site; USD 21,000 - 29,000; Full time

Benefits offered by this job

Employee Discount

Employee Assistance Program

Job summary

The Salvation Army Thrift Store in Davenport, IA, is seeking a Kitchen Supervisor to lead meal preparation and oversee kitchen operations while mentoring program beneficiaries in work therapy.

You will schedule meals, manage inventory and budgets, train staff, and ensure food safety, aiming to deliver nutritious meals and supportive learning experiences in a mission-driven environment.

Qualifications

• Graduate of accredited food service program.
• Minimum one year institutional cooking experience.
• Food safety certification preferred.
• Experience training or mentoring others.

Responsibilities

• Supervise kitchen staff and assistant cook.
• Train and mentor beneficiaries in work therapy program.
• Schedule kitchen operations for optimal meal service.
• Create supportive learning environment for skill development.
• Work alongside beneficiary staff when needed.
• Plan nutritious menus within budget constraints.
• Order food supplies and manage inventory.
• Conduct bi-weekly inventory of unused items.
• Ensure timely meal preparation and service.
• Maintain high standards of food quality.
• Coordinate with rehabilitation staff regarding beneficiary services.
• Support work therapy skill development.
• Monitor staffing needs and communicate with management.
• Maintain clean and safe kitchen environment.
• Support The Salvation Army's mission.

Skills

Leadership

Teaching

Menu planning

Budget management

Inventory management

Problem solving

Education

Food service program graduate

Institutional cooking experience

Food safety certification

Mentoring/training others

Job description

The Salvation Army Thrift Store in Davenport, IA, is seeking a Kitchen Supervisor to lead meal preparation and oversee kitchen operations while mentoring program beneficiaries in work therapy.

You will schedule meals, manage inventory and budgets, train staff, and ensure food safety, aiming to deliver nutritious meals and supportive learning experiences in a mission-driven environment.