Soup Kitchen Assistant Supervisor

About the role

For more than 130 years, The Salvation Army has served people in need in communities across Canada and Bermuda. Building on our roots as a world-wide Christian church, each year we help more than 2 million people, providing necessities such as food, clothing and shelter. In addition, we support people experiencing unemployment, addiction and family challenges. We continually adapt and innovate to meet emerging needs and live out our mission, vision and values of hope, service, dignity and stewardship. As a faith- and values-based organization, we hire and serve people of all backgrounds and walks of life - there is a place for everyone to belong here. Mission Statement The Salvation Army exists to share the love of Jesus Christ, meet human needs and be a transforming influence in the communities of our world. Job Description: Position Purpose summary: The Soup Kitchen Assistant Supervisor coordinates the food services operations for a ministry unit, to ensure compliance with the Canada Food Guide and applicable health regulations; provides general coordination to the feeding program, through sourcing the food via donations and purchasing and coordinating its preparation and delivery to clients, coordinates the team of volunteers, may perform general cooking duties in preparing food items. Work involves cooking according to standard recipes and may include some general cleaning duties. Requires knowledge of basic kitchen equipment. This is an On Call Casual Position. Accountabilities: Soup Kitchen Assistant Supervisor is responsible for the following range of job characteristics or typical of the job class: Works with other Salvation Army facilities to source food donations for various programs. Builds and maintains good relationships with local businesses and agencies solicit donations and negotiates preferred pricing. Explains the feeding program and public relations for guests and visitors. Adapts work practices within specific parameters to ensure the efficient delivery of food services. Creates, develops and maintains the menu, orders of food and supplies if required. Maintains and updates all appropriate documentation (menu, safety logbooks, donation tracking, meal planning, scheduling etc.) Coordinates and monitors food preparation to ensure all food and products are consistently prepared and served according to recipes, portioning, cooking and serving standards In shortage of volunteers prepares the meals and does other volunteer duties; may assist with food preparation for special events. Decides on the appropriate, creative and efficient use of food, including donations to minimize wastage. Monitors general cleanliness of Soup Kitchen area and meal preparation process to meet the standards of Food Safety. Participates in recruiting, orientation, training, development and evaluation of Food Services personnel including volunteers; ensures staff safety is in compliance with the Health & Safety Standards. Schedules, assigns, and coordinates volunteer teams for all meal program process. Actively circulates among clients during meal program operating hours to ensure a welcoming environment, addresses client needs, and provides real-time support and assistance to volunteers to maintain smooth and efficient service delivery. Reports incidents to supervisor. Adapts work practices within specific parameters to ensure the efficient delivery of food services. May refer clients to family services and food bank through meal program. Assists and calls authorities if clients are distressed. Controls cash, gift cards purchase by adhering to cash/gift cards handling and reconciliation procedures in accordance with The Salvation Army policies. Purchases food from grocery stores if required. Plans and organizes entertainment, programs, special meals in accordance with ministry unit's policy Communicates via emails regarding rentals, booking, vendor communication, ordering through groceries through on-line system, etc. Monitors preventative maintenance procedures for property and related equipment, recommends repairs and purchases as required. Takes responsibility for the ordering and monitoring of food and kitchen supplies and establishes guidelines for the security of food supplies and all cooking equipment. Performs other duties as assigned (daily task list attached) FINANCIAL, MATERIAL AND HUMAN RESOURSE MANAGEMENT: Proper stewardship in minimizing food and material costs. Accountable for the Maintenance: and safe usage of equipment. Accountable for the proper care/ usage/distribution of supplies/food received. Little input to and/or participates in preparing budgets with respect to the departmental budget. May be authorized to handle small amounts of cash. The incumbent is responsible for the direct supervision of non-supervisory personnel. He/She has input into discipline, hiring or firing decisions or provides advice and guidance within the established guidelines. The incumbent directly superv