The Salvation Army Mission: 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.

Summary/Primary Purpose: To provide nutritional support for multiple feeding programs, including a hot meal each weekday at lunch. To cook well-prepared meals while adhering to Serv-Safe and other safety standards.

Essential Duties and Responsibilities:

1. Oversee all kitchen operations ensuring healthy and safe work practices.
2. Prepare and cook food, along with volunteers, for daily lunch program using various utensils and equipment.
3. Work with Corps Officer(s) and Business Manager to establish kitchen guidelines and food service policies.
4. Establish weekly menus for daily lunch program based on inventory available in cold and dry storage.
5. Create an inventory system for kitchen supplies, ensuring sufficient stock.
6. Coordinate daily food storage, preparation and serving in a manner consistent with Health Department standards.
7. Maintain a sanitary working environment in all areas including: Kitchen, Dining Room, Storage Rooms, walk in/reach in refrigerators and freezers.
8. Work with Case Manager to ensure walk in refrigerator and freezer are organized and inventoried by program needs, maintaining inventory
9. Ensure volunteers and other employees maintain safe and sanitary conditions during prep, serving and storage of food.
10. Report needed maintenance issues to Corps Officers/Administrators or Business Manager
11. First point of contact for Kitchen volunteers and work collaboratively with the Director of Volunteers to schedule and coordinate training
12. All other duties as assigned

Supervisory Responsibilities: Manages Volunteers.

Education and/or Experience: Experience in the related field of one to three months are greatly encouraged.

Qualifications: The requirements listed below are representative of the minimal knowledge, skill, and/or ability required for this position.

1. High school diploma or equivalent. Diploma from a culinary school will be advantageous
2. Ability to be flexible and able to work on multiple projects or tasks simultaneously
3. Ability to work in team environment and supervise volunteers
4. Experience in using various ingredients and cooking techniques
5. Knowledge of basic tools, cleaning equipment and cleaning products.
6. Basic computer skills with ability to access payroll, timekeeping, and personal data via a web-based system.
7. Attention to detail and creative problem-solving skills.
8. Strong independent judgement.
9. Proven experience as a cook

Other Qualifications: Must pass all applicable background checks.

Certificates, Licenses, Registrations: Must successfully complete Safe from Harm training within 90 days of hire, as established by The Salvation Army and Serve Safe Protection Manager, CPR, and AED.

Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical requirements include good speaking, hearing and vision ability and excellent manual dexterity. Ability to stand, bend and reach for extended periods of time, dexterity of hands and fingers to operate cleaning equipment. This position will require the ability to lift and/or move more than 50 pounds occasionally.

Working Conditions: The work environment is a kitchen, with exposure to varying temperatures and noise levels.

All employees recognize that The Salvation Army is a church and agree that they will do nothing as an employee of The Salvation Army to undermine its religious mission.