SUMMARY

Responsible for the preparation of breakfast, lunch and snacks for preschool age children, including assisting the business manager with menu planning and ensuring that the meals are nutritious and child-friendly.

PRIMARY DUTIES

1. Responsible for the preparation of meals in a timely and safe manner, supervision of the assistant cooks, and cleanliness of the facility. Responsibilities include but are not limited to:
2. General menu planning with the assistance of the Business manager
3. Inventory control and preparation of par sheets
4. Preparation of production sheets
5. Implementation of the HACCP plan
6. Works closely with assistant cook and driver to maintain an orderly work environment, timely delivery of food to customers, and a quality product.
7. Works closely with the business manager to ensure that appropriate inventory is maintained and kept within the budget limits.
8. Develops a working relationship with vendors to ensure on time deliveries and freshness of product.
9. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
10. Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

SECONDARY DUTIES

1. Responsible for the tracking and ordering of necessary supplies.
2. Ensures that all kitchen staff maintain necessary certification.
3. Ability to lift, carry, and push supplies and boxes up to 50 pounds.
4. Ability to stand for long periods of time such as Eight (8) to Ten (10) hours, bend, kneel and reach to store/retrieve supplies.
5. Commitment to serving public in a respectful manner.

ADDITIONAL DUTIES

1. Creates an atmosphere of care and respect for staff and customers.
2. Attends meetings and events related to St. Vincent de Paul of Baltimore.
3. Upholds the vision, mission and values of St. Vincent de Paul of Baltimore.
4. Attends and participates fully in all required staff meetings.
5. Other duties as assigned within the scope of the position.

QUALIFICATIONS

1. High School Diploma or GED required
2. 1-year minimum experience in the field of catering with current ServSafe certification
3. Ability to read, write, and speak English.
4. Ability to read, write, and speak English.
5. Ability and willingness to relate with others in a respectful matter, and work well as a team member.

PHYSICAL REQUIREMENTS

Environmental conditions:

_____Primarily Indoor Work _____Primarily Outdoor work

Type of work:
_____SEDENTARY WORK: Lifting 10 pounds maximum and occasionally lifting and/or carrying small articles and occasional walking and standing.

_____LIGHT WORK: Lifting 20 pounds maximum with frequent lifting and/or carrying of objects weighing up to 10 pounds. It involves sitting most of the time with a degree of pushing/pulling of arm/or leg controls.

_____MEDIUM WORK: Lifting 50 pounds maximum with frequent lifting and/or carrying of objects up to 25 pounds.

_____HEAVY WORK: Lifting 100 pounds maximum with frequent lifting and/or carrying of objects no more than 50 pounds.

Other: