Kitchen Coordinator

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 for God. Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination.

1. BASIC PURPOSE

The function of the Kitchen Coordinator is to assist in facilitating the overall mission of The Salvation Army through the programs offered in the Reno Corps/Adult Rehabilitation Program under the direction of the Corps Officers and Program Director. This position requires a great deal of confidentiality in the areas of personnel, program, operations, and financial services.

1. ESSENTIAL DUTIES AND RESPONSIBILITIES
2. Schedule kitchen workload to allow for timely meal preparation, serving and clean-up.
3. Train and supervise kitchen personnel on proper cooking techniques in the preparation of meals.
4. Train and supervise kitchen personnel on food safety, work safety and kitchen cleanliness. Assure proper sanitization standards are met.
5. Maintain all kitchen equipment in good working order. Schedule with staff for any preventative maintenance or repairs.
6. Maintain an inventory of all food items to ensure proper use and rotation.
7. Develop, prepare, and adhere to a four-week menu. Work with Program Director on special event planning. Utilize donated food to supplement and adapt the menu.
8. Order food consistent with nutritional considerations and within budget restrictions. Turn in all invoices to the finance department in a timely fashion.
9. Develop and maintain vendor relations with multiple suppliers to ensure competition for our business.
10. Assist with cooking and serving as needed.
11. Supervise and evaluate beneficiaries assigned to the kitchen. Ensure all policies are followed. If necessary, follow disciplinary procedures as laid out in the Program guidelines.
12. Assure all safety measures are established and maintained.
13. Attend meetings as requested.
14. Other duties as assigned.

1. KNOWLEDGE, SKILLS, ABILITIES AND OTHER QUALIFICATIONS REQUIREMENTS
2. High school graduate or equivalent.
3. Minimum three (3) years' experience in line cooking.
4. Minimum one (1) year experience in kitchen management.

1. CERTIFICATES, LICENSES, REGISTRATIONS
2. Required to be a Certified Food Protection Manager.
3. Must possess a valid Nevada Class C Driver License, and ability to drive a Salvation Army vehicle.
4. Must be 21 years or older.
5. Complete The Salvation Army vehicle course training.

1. PHYSICAL REQUIREMENTS:
2. Ability to sit, walk, stand, bend, squat, climb, kneel, and twist on an intermittent or sometimes continuous basis
3. Ability to grasp, push, and/or pull objects
4. Ability to reach overhead
5. Ability to lift fifty (50) pounds
6. Ability to process written, visual, and/or verbal information
7. Ability to operate basic office equipment such as a computer, telephone, copier, and printer

Qualified individuals must be able to perform the essential duties of the position with or without accommodation. A qualified person with a disability may request a modification or adjustment to the job or work environment in order to meet the physical requirements of the position. The Salvation Army will attempt to satisfy requests as long as the accommodation needed would not result in undue hardship.