Description

The Banquet Cook takes responsibility for all aspects of meal service in the Community Kitchen. This includes determining what type of meal is being served, prepping and cooking the meal (100 meals), serving the meal (sometimes with a co-worker, trainee or volunteer) and post meal clean up. 

Requirements

1. Experience in commercial, institutional, or buffet food service.

2. Ability to work both independently and as an active team member.

3. Excellent interpersonal, oral, written communication and organizational skills.

4. Maturity and sensitivity to cultural and individual differences of the homeless population.

5. Ability to maintain professional demeanor while exercising judgment and discretion in work.

6. Ability to follow oral and written instructions.

7. Ability to read and interpret documents such as operating and maintenance instructions, procedure manuals, recipes, menus, warning labels, packing slips and supply orders.

8. Ability to lift and/or move up to 50 pounds including heavy stock.

9. Ability to stand for extended periods of time.

10. Flexibility in scheduling.

11. Commitment to the mission, values, and goals of One80 Place.

12. Ability to work in a fast-paced environment and to respond calmly and effectively to changing environments.

13. Ability to work cooperatively with staff, volunteers and clients performing essential functions.

Specific Duties:

1. Complete tasks assigned by the Community Kitchen Director, Director of Training, or other supervisory staff.

2. Execute meal service with little to no supervision, use your own creative freedom to decide menus.

3. Prepare a variety of meats, seafood, poultry, vegetables, and other food items in ovens, grills, fryers, steamers, and other kitchen equipment.

4. Utilize FIFO system to assist with unloading the food rescue truck daily.

5. Assist with the cleaning and organization of the kitchen and equipment.

6. Provide support to the Culinary Job Training Program as needed (this includes teaching students kitchen skills, how to read and make recipes, how to use kitchen equipment, providing support and mentoring).

7. Contribute to a positive working environment and work collaboratively with all staff, volunteers, and clients.

8. Be flexible in scheduling to meet the needs of the organization.

9. Follow food safety and sanitation rules and guidelines.

10. Other projects and duties as needed.

Physical, Environmental and Sensory Demands:

1. Sound mental reasoning.

2. Excellent organizational and time management abilities.

3. Superior communication skills, verbal and written.

4. Ability to relate effectively to diverse individuals.

5. Corrective vision and hearing to normal range.

6. Ability to move between service locations.

7. Ability to lift 50 pounds and to assist physically disabled clients with basic functions.

8. Possible exposure to communicable diseases, vicarious trauma, and irregular hours.