Description

Description:

Under the supervision of the Executive Sous Chef, this position is responsible for coordinating the preparation and production of hot foods, pantry, and bakery items. This position will monitor the workflow of other food service employees and assigned volunteers/trainees. This position is responsible for daily food rotation, labeling, as well as the cleanliness of the entire kitchen. This position will be responsible for educating volunteers/trainees in the culinary arts job training program using the approved culinary training curriculum.

Responsibilities:

• Coordinates the production of hot foods, pantry, bakery and catered menu items.
• Monitors work of others to ensure production, performance, procedures and finished products meet quality and sanitation standards.
• Maintains work areas, kitchen equipment and food handling procedures to ensure compliance with all safety and health codes.
• Understands and complies with County/State/Federal health codes to ensure health and safety of the customer.
• Prepares food items as needed for daily business and special catered events.
• Monitors food rotation and inventory levels to maintain wholesome and nutritious products.
• Labels food in compliance with storage guidelines.
• Maintain effective preventative maintenance and work order programs through the utilization of specific software and electronic systems.
• Organize materials, tools and equipment to perform daily assignments.
• Handle chemicals for designated uses/surfaces in accordance with Safety Data Sheets.
• Adjusts to fluctuating peaks in client flow, acuity, and other operational demands while maintaining quality.
• Collaborate professionally with courtesy and tact when interacting with the leadership team, employees and clients.
• Performs other duties as assigned by Executive Sous Chef and Administration.

Requirements

Qualifications

• Strong ability to multitask, time management skills, and strong hygienic practice.
• Computer skills knowledge – MS Office (Excel, Word, Outlook) to log kitchen supplies.
• Excellent interpersonal and problem-solving skills.
• Ability to maintain confidentiality.
• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Must be punctual.
• Must take initiative when working alone and/or as part of a team.
• Must be willing to learn and ask questions, accept feedback and be accountable
• Must be able to lift 30-50 lbs and stand for extended periods of time.
• The ability to maintain an open mind to the acquisition of new skills and knowledge while on the job, especially the use of chemicals and understanding of basic safety procedures.
• Must be able to pass a background check.

Education Requirements:

• High School Diploma, G.E.D or equivalent required.
• Valid Food Handlers Card
• An understanding of the English language (chemical labels)
• Valid CPR / BLS certifications.
• Valid Driver’s License.
• Minimal of two (2) years Cook experience.