Coordinates and oversees the daily operations of The Salvation Army’s community feeding and related programs, ensuring safe, efficient, and consistent program delivery, including food procurement, meal planning and preparation, kitchen operations, volunteer coordination, inventory, supplies, and required recordkeeping. Work is performed in a combination of office, kitchen, dining, storage, community, and vehicle environments, with exposure to typical kitchen hazards, including heat, steam, cleaning chemicals, wet floors, and sharp equipment.