Job Description

Recruiting Opportunity Closes: 07.16.2026

Hourly Wage: $20.00

Hours Per Week: 38

Status: Non-Exempt / Full Time

Number of Positions: 1

Department: Booth Program for Young Parents

Position Title: Food Manager

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

Application Instructions:

Complete the online job application, upload a resume.

To apply online go to: Food Manager , or https://tinyurl.com/5c7h7jjw

To apply in person go to 9492 West Emerald Street, Boise, ID 83704. Bring a resume and complete the job application provided to you. Incomplete applications will not be accepted.

Questions, contact Major Premek Kramerius at premek.kramerius@usw.salvationarmy.org or call (424) 382-6101. Major Kramerius is the sole point of contact for questions regarding this position.

Recruiting Accommodation Statement:

To obtain assistance with accommodations related to the American’s with Disabilities Act (ADA) concerning your application process, please contact 1-888-887-6528 or email thq.reporting.line@usw.salvationarmy.org, attention Eric Hansen or Sheila Jordan.

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EDUCATION AND WORK EXPERIENCE:

1. Education: Culinary. Obtain Food Handler's Certification
2. Work/Professional Experience: Five Years of service in the food industry

Scope of Position: This position will require managing the overall operations of the Salvation Army kitchen, planning meals for students, ensuring the safe and sanitary preparation of meals, and adhering to federal, state, and local guidelines. This includes tasks such as ordering and receiving food, preparing and serving meals, maintaining inventory, and ensuring compliance with food safety regulations.

Knowledge, Skills, and Abilities Required: Preparing menus, preparing meals, kitchen cleanliness, ordering food for Booth Program and Food Pantry, and working in a fast-paced environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Food Preparation and Serving: Preparing and serving meals according to established recipes, adhering to portion sizes, and ensuring quality and consistency.
• Food Safety and Sanitation: Maintaining a clean and safe kitchen environment, implementing and enforcing food safety protocols, and ensuring compliance with health regulations.
• Inventory Management: Ordering food and supplies, maintaining accurate inventory records, and ensuring adequate stock to meet needs.
• Menu Development and Costing: Developing menus that meet nutritional guidelines and cost-effectively utilizing resources.
• Record Keeping: Maintaining accurate meal counts, inventory records, and other relevant paperwork.
• Compliance: Adhering to state and federal regulations and local health codes related to food service and safety.
• Communication: Collaborating with front-of-house staff, students, and school personnel to ensure smooth operations and address any needs.
• Problem Solving: Responding to suggestions, complaints, and requests from school staff and students; investigating and reporting accidents promptly.

PHYSICAL REQUIREMENTS:

• Physical Strength: Lifting and moving objects is a frequent task, often requiring the ability to lift up to 40 pounds.
• Physical Mobility: Standing and walking for extended periods are common requirements, especially during meal service.
• Communication: Clarity of speech and hearing, or the ability to effectively communicate using other methods, is crucial for following verbal instructions and interacting with staff.
• Vision: Good vision is needed for comprehending written instructions, observing food preparation, and maintaining hygiene standards.
• Dexterity: Manual dexterity is required to operate kitchen equipment and tools, as well as cash machines.
• Safety and Cleanliness: School kitchen managers must be able to maintain a safe and clean kitchen environment, adhering to food safety regulations.

WORKING CONDITIONS:

Kitchen managers work in kitchens that can be crowded and hot, with exposure to ovens and other heated equipment.

• Physical Demands: Need to be able to lift and carry moderately heavy objects, stand for long periods, and use their hands and fingers to operate kitchen equipment and computers.
• Hazards: Common hazards include exposure to heat from ovens, very hot foods, equipment, and metal objects, as well as sharp knives and slicers. They may also be exposed to cleaning chemicals and fumes.
• Other Demands: Kitchen managers also need to be able to communicate effectively, both in person and over the phone, and they may need to work with computers and other equipment.
• Food Service Manager Specifics: Food service managers have one of the highest rates of injuries and illnesses, often due to slips, falls, and cuts in the kitchen.

MISCELLANEOUS:

The Salvation Army does have a dress code. This will be shared with you at the time of employment.

The candidate chosen for this position will be required to pass a criminal history information check. Conviction of a crime will not automatically preclude employment. The circumstances involved in the conviction(s) will be considered.

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 is reasonable and no undue hardship would result.

Supervisor: Director, Booth Program for Young Parents