Soup Kitchen Coordinator/Cook

The Salvation Army USA Eastern Territory; City of Peekskill (NY); On-site; USD 30,000 - 45,000; Part time

Job summary

A leading non-profit organization in Peekskill is seeking a dedicated Soup Kitchen Coordinator/Cook to manage daily kitchen operations. The role involves supervising food preparation, maintaining inventory, and ensuring compliance with health regulations. Ideal candidates will have experience in kitchen management and a passion for serving the community.

Qualifications

• Proven experience as Kitchen Manager, Restaurant Manager, or Head Chef.
• Ability to work directly with clients and large crowds.

Responsibilities

• Oversee kitchen operations and food programs.
• Supervise, train, and schedule volunteers.
• Ensure safety and cleanliness standards are met.

Skills

Team Management

Food Safety Regulations

Menu Planning

Education

High School Diploma

Culinary Certification

Job description

Join to apply for the Soup Kitchen Coordinator/Cook role at The Salvation Army USA Eastern Territory

We are seeking a dedicated Soup Kitchen Manager responsible for the daily operations of The Salvation Army Soup Kitchen. Key responsibilities include overseeing kitchen operations and food programs, supervising food preparation and cooking, maintaining inventory, and ensuring safety and cleanliness standards are met. The ideal candidate will manage kitchen staff effectively to deliver quality meals on time, ensuring all participants have a pleasant dining experience.

Responsibilities

• Follow proper hand washing, PPE, and food handling policies at all times.
• Supervise, train, schedule, and delegate tasks to volunteers.
• Maintain sanitary conditions per NY Public Health regulations.
• Manage kitchen staff and coordinate food orders.
• Supervise food preparation and cooking processes.
• Check food plating and temperatures, establish portion sizes.
• Obtain and maintain necessary city and state food licenses.
• Ensure safe operation and maintenance of kitchen appliances.
• Order food supplies and kitchen equipment as needed.
• Train staff on food prep and plating techniques.
• Store food safely, dispose of outdated/damaged items.
• Maintain sanitation and safety standards in the kitchen.

Qualifications

• Proven experience as Kitchen Manager, Restaurant Manager, or Head Chef.
• Experience in menu planning and ingredient ordering.
• Knowledge of diverse recipes and food safety regulations.
• Ability to work directly with clients and large crowds.
• Professional demeanor, confidentiality, and team management skills.
• High school diploma required; culinary certification or degree preferred.
• Must have reliable transportation, positive work history, and be responsible and respectful.
• Physical ability to stand for long periods and lift up to 50 lbs.

Additional Details

• Seniority level: Mid-Senior level
• Employment type: Part-time
• Job function: Management and Manufacturing
• Industry: Non-profit Organizations