What are the responsibilities and job description for the Kitchen Supervisor Camp Walter Johnson position at The Salvation Army?
Location: Camp Walter Johnson
Position Type: Full Time
About this opportunity:
Plans, coordinates, supervises, and evaluates the day-to-day operations of a food services program that meets the nutritional needs and desires of guests; plans and develops menus; purchases food and maintains an adequate level of inventory for program needs; prepares and administers food service budget; ensures food service program operates in compliance with health standards and regulations; supervises, schedules, evaluates, and participates in the work of kitchen staff and/or volunteers including the cooking and serving of meals, refreshment breaks, and snack areas.
Key responsibilities:
Supervisory Responsibilities (40%)
Plans, schedules, assigns, and supervises the work of subordinate staff and/or volunteers; trains and instructs staff and/or volunteers in the proper methods and procedures; monitors work in progress and upon completion to ensure compliance with recipes, quality standards, and health regulations, conducts annual performance evaluations.
Purchases food and commodities in appropriate quantities and at economical prices; monitors expenditures to ensure compliance with the food budget; serves as liaison to food service vendors.
Supervises the organization, maintenance, and security of the food and kitchen supplies inventory; ensures inventory is maintained at an adequate level and that food is properly rotated and discarded when necessary.
Prepares and maintains statistical records of meals served, and information needed for USDA compliance.
Monitors and implements the USDA Summer Food Service Plan as required, attending both in-person and online training sessions. Will also ensure that the food and portion sizes prepared follow the approved Summer menu guidelines.
Works with Guest Services to ensure all guests' needs for Divisional Events and rental groups are met, all menus are approved, and meals are prepared and ready at scheduled times.
Food Preparation and Presentation Responsibilities (30%)
Plans menus and selects recipes ensuring nutritionally balanced meals; systematically reviews menus for possible changes, deletions, and additional options to meet guest needs and desires.
Supervises, monitors, and participates in the cooking and presentation of meals to ensure compliance with recipes and health standards; ensures appropriate utilization of surplus and leftovers.
Supervises, monitors, and participates in the preparation and presentation of refreshment breaks and other special food events.
Cleans, cooks, and prepares a variety of foods and beverages utilizing kitchen equipment, utensils and supplies in accordance with acceptable and economical cooking methods.
Ensures that enough food is prepared based on the number of people to be served and that food is prepared in a timely manner as scheduled.
Serves food and beverages in a presentable manner; prepares meals for persons requiring special assistance.
Kitchen Cleaning Responsibilities (30%)
Plans cleaning schedule for food service areas and ensures compliance with applicable health regulations.
Monitors kitchen and dining areas to ensure continued compliance with safety and sanitary regulations.
Cleans tables, chairs, floors, dishes, utensils, and kitchen appliances.
Maintains a high degree of cleanliness in the kitchen and dining room; ensures that all meals are prepared in a safe manner; ensures all kitchen personnel practice proper personal hygiene; ensures compliance with health regulations.
Receives and stocks foods, beverages, and supplies in an orderly and safe manner.
Stores, refrigerates and freezes foods in a safe and economical manner; monitors expiration dates on all foods ensuring proper disposal of food with expired dates.
Washes, dries, and stores pots, pans, plates, glasses, cups, bowls, and utensils.
Sweeps and mops kitchen and vacuums dining room floors, empty trash cans.
Cleans refrigerators, freezers, ice machines, coffee makers, stoves, and ovens.
Other Responsibilities:
Coordinates arrangements and supervises activities for special events.
Drives to pick up food orders or supplies as needed; transports meals to other locations as needed.
Performs other duties as assigned.
What we are looking for in you:
Knowledge of the principles and practices of food preparation and management.
Knowledge of proper cooking methods and procedures.
Knowledge of meal planning techniques.
Knowledge of acceptable food storage and cleaning techniques.
Knowledge of the principles and practices of budget preparation and administration.
Knowledge of health regulations governing the operation of public kitchens.
Ability to lead, motivate supervise, and evaluate the work of subordinate employees and volunteers.
Ability to plan and cook nutritional, tasteful, and safe food for large groups in a timely manner.
Ability to ensure kitchen appliances are properly operated and maintained.
Ability to order food and kitchen supplies in an economical manner and to maintain an adequate level of inventory.
Ability to cultivate and maintain effective relationships with a diverse group of people and remain sensitive to their concerns.
Ability to ensure kitchen operations conform with local, state, and federal health regulations.
Physical Requirements and Working Conditions:
Ability to meet attendance requirements.
Ability to read, write, and communicate the English language effectively.
Ability to cook, taste, and smell food.
Duties are usually performed through a combination of walking, standing, handling products and equipment, and desk work.
Ability and willingness to conduct all duties in accordance with the ministry of the organization and its Christian principles; conducts all communications and job duties with the highest level of professionalism.
Duties are usually performed standing. Standing may be relieved by brief or occasional periods of sitting.
A moderate amount of physical effort is required associated with walking, standing, lifting, and carrying moderately heavy objects (up to 50 pounds) frequently.
Working Conditions:
Work is performed in a kitchen environment where there may be limited physical discomforts associated with working around hot stoves/ovens or cold freezers.
Employee Benefits
Why work for us?
The Salvation Army offers a broad range of career opportunities, particularly targeted toward those motivated by our mission, to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination.
The Salvation Army strives to do the “Most Good” for its employees by offering a greater sense of purpose in the work performed, by training and mentoring employees and by offering competitive compensation and benefit plans. Whether employed as a truck driver, administrative support team member or the director of a program, our employees understand at the core of their work is the opportunity to be an integral part of an organization that is Doing the Most Good.
Five values at the heart of everything we do…We are…
All employees recognize The Salvation Army is a church and agree they will do nothing as an employee of The Salvation Army to undermine its religious mission.
To apply, click on the “Apply Now” icon at the bottom of this posting.
Application Submittal Period: 02/05/2025– 02/13/2025
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability.
Equal Opportunity Employer Minorities/Women/Veterans/Disabled
Position Type: Full Time
About this opportunity:
Plans, coordinates, supervises, and evaluates the day-to-day operations of a food services program that meets the nutritional needs and desires of guests; plans and develops menus; purchases food and maintains an adequate level of inventory for program needs; prepares and administers food service budget; ensures food service program operates in compliance with health standards and regulations; supervises, schedules, evaluates, and participates in the work of kitchen staff and/or volunteers including the cooking and serving of meals, refreshment breaks, and snack areas.
Key responsibilities:
Supervisory Responsibilities (40%)
Plans, schedules, assigns, and supervises the work of subordinate staff and/or volunteers; trains and instructs staff and/or volunteers in the proper methods and procedures; monitors work in progress and upon completion to ensure compliance with recipes, quality standards, and health regulations, conducts annual performance evaluations.
Purchases food and commodities in appropriate quantities and at economical prices; monitors expenditures to ensure compliance with the food budget; serves as liaison to food service vendors.
Supervises the organization, maintenance, and security of the food and kitchen supplies inventory; ensures inventory is maintained at an adequate level and that food is properly rotated and discarded when necessary.
Prepares and maintains statistical records of meals served, and information needed for USDA compliance.
Monitors and implements the USDA Summer Food Service Plan as required, attending both in-person and online training sessions. Will also ensure that the food and portion sizes prepared follow the approved Summer menu guidelines.
Works with Guest Services to ensure all guests' needs for Divisional Events and rental groups are met, all menus are approved, and meals are prepared and ready at scheduled times.
Food Preparation and Presentation Responsibilities (30%)
Plans menus and selects recipes ensuring nutritionally balanced meals; systematically reviews menus for possible changes, deletions, and additional options to meet guest needs and desires.
Supervises, monitors, and participates in the cooking and presentation of meals to ensure compliance with recipes and health standards; ensures appropriate utilization of surplus and leftovers.
Supervises, monitors, and participates in the preparation and presentation of refreshment breaks and other special food events.
Cleans, cooks, and prepares a variety of foods and beverages utilizing kitchen equipment, utensils and supplies in accordance with acceptable and economical cooking methods.
Ensures that enough food is prepared based on the number of people to be served and that food is prepared in a timely manner as scheduled.
Serves food and beverages in a presentable manner; prepares meals for persons requiring special assistance.
Kitchen Cleaning Responsibilities (30%)
Plans cleaning schedule for food service areas and ensures compliance with applicable health regulations.
Monitors kitchen and dining areas to ensure continued compliance with safety and sanitary regulations.
Cleans tables, chairs, floors, dishes, utensils, and kitchen appliances.
Maintains a high degree of cleanliness in the kitchen and dining room; ensures that all meals are prepared in a safe manner; ensures all kitchen personnel practice proper personal hygiene; ensures compliance with health regulations.
Receives and stocks foods, beverages, and supplies in an orderly and safe manner.
Stores, refrigerates and freezes foods in a safe and economical manner; monitors expiration dates on all foods ensuring proper disposal of food with expired dates.
Washes, dries, and stores pots, pans, plates, glasses, cups, bowls, and utensils.
Sweeps and mops kitchen and vacuums dining room floors, empty trash cans.
Cleans refrigerators, freezers, ice machines, coffee makers, stoves, and ovens.
Other Responsibilities:
Coordinates arrangements and supervises activities for special events.
Drives to pick up food orders or supplies as needed; transports meals to other locations as needed.
Performs other duties as assigned.
What we are looking for in you:
Knowledge of the principles and practices of food preparation and management.
Knowledge of proper cooking methods and procedures.
Knowledge of meal planning techniques.
Knowledge of acceptable food storage and cleaning techniques.
Knowledge of the principles and practices of budget preparation and administration.
Knowledge of health regulations governing the operation of public kitchens.
Ability to lead, motivate supervise, and evaluate the work of subordinate employees and volunteers.
Ability to plan and cook nutritional, tasteful, and safe food for large groups in a timely manner.
Ability to ensure kitchen appliances are properly operated and maintained.
Ability to order food and kitchen supplies in an economical manner and to maintain an adequate level of inventory.
Ability to cultivate and maintain effective relationships with a diverse group of people and remain sensitive to their concerns.
Ability to ensure kitchen operations conform with local, state, and federal health regulations.
Physical Requirements and Working Conditions:
Ability to meet attendance requirements.
Ability to read, write, and communicate the English language effectively.
Ability to cook, taste, and smell food.
Duties are usually performed through a combination of walking, standing, handling products and equipment, and desk work.
Ability and willingness to conduct all duties in accordance with the ministry of the organization and its Christian principles; conducts all communications and job duties with the highest level of professionalism.
Duties are usually performed standing. Standing may be relieved by brief or occasional periods of sitting.
A moderate amount of physical effort is required associated with walking, standing, lifting, and carrying moderately heavy objects (up to 50 pounds) frequently.
Working Conditions:
Work is performed in a kitchen environment where there may be limited physical discomforts associated with working around hot stoves/ovens or cold freezers.
Employee Benefits
- PTO accrual, 11 holidays
- 403b and employer 403b matching up to 6%,
- Bundle health insurance plan including medical & dental coverage with vision plan
- Basic life insurance, optional life insurance and supplemental insurance as well.
Why work for us?
The Salvation Army offers a broad range of career opportunities, particularly targeted toward those motivated by our mission, to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination.
The Salvation Army strives to do the “Most Good” for its employees by offering a greater sense of purpose in the work performed, by training and mentoring employees and by offering competitive compensation and benefit plans. Whether employed as a truck driver, administrative support team member or the director of a program, our employees understand at the core of their work is the opportunity to be an integral part of an organization that is Doing the Most Good.
Five values at the heart of everything we do…We are…
- Passionate
- Compassionate
- Uplifting
- Brave
- Trustworthy
All employees recognize The Salvation Army is a church and agree they will do nothing as an employee of The Salvation Army to undermine its religious mission.
To apply, click on the “Apply Now” icon at the bottom of this posting.
Application Submittal Period: 02/05/2025– 02/13/2025
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability.
Equal Opportunity Employer Minorities/Women/Veterans/Disabled
