Kitchen Supervisor & Training Coach

tsainternal; 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 training within our work-therapy program. You will supervise kitchen staff, schedule operations, and ensure high standards of food quality in a fast-paced setting.

This role blends culinary leadership with rehabilitation support, mentoring program beneficiaries, managing inventory and food costs, and collaborating with program staff to promote nutritional well-being and skill development

Qualifications

• Graduate of accredited food service program.
• Minimum one year institutional cooking experience.
• Management experience required.
• 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.

Skills

Leadership

Training/mentoring

Menu planning

Budget management

Inventory management

Math for portions

Communication

Problem solving

Education

Graduate of accredited food service program

Job description

The Salvation Army Thrift Store in Davenport, IA is seeking a Kitchen Supervisor to lead meal preparation and training within our work-therapy program. You will supervise kitchen staff, schedule operations, and ensure high standards of food quality in a fast-paced setting.

This role blends culinary leadership with rehabilitation support, mentoring program beneficiaries, managing inventory and food costs, and collaborating with program staff to promote nutritional well-being and skill development