This position aspires to the guiding principle of delivering excellence through accountability and is expected to reflect the ten core values of: Respect, Collaboration, Solutionary, Competent, Dependable, Cohesive, Professional, Integrity, Bold, and Innovative.

REPORTING

The Assistant Chef reports to the Kitchen Sous Chef.

PURPOSE

To assist the Executive Chef and Sous Chef in daily operations of the kitchen/dining room. The assistant chef performs responsible and skilled work involved with the preparations and cooking of a wide variety of foods for Meals on Wheels, Community dining, and events. This position is required to collaborate with other kitchen personnel, volunteers and maintain equipment to insure proper food safety, sanitation, and cost and quality standards are maintained. Work is usually performed under the general supervision of the Kitchen Operations Sous Chef, however the assistant chef may take over in his/her absence.

Duties include:

· Supervises and participates in the preparation of a wide variety of foods/menu items.

· Estimates food needs, reviews inventory to assure that adequate supplies are available.

· Coordinates food/program supply orders: ordering/receiving/storage

· Coordinates food services activities to have meals prepared at scheduled times.

· Supervises storage and use of leftover and uncooked foods.

· Inspects, supervises and participates in the cleaning of kitchens.

· Provides support to kitchen/dining room employees/volunteers in food preparation, handling techniques, serving and storing of foods. Ensures all aspects of food handling are in keeping with health regulations.

· Operates all food service equipment and machinery.

· Maintains records of foods/menus, temperatures, and work schedules.

· Assists in evaluating new menu items and recipes

FACTORS

Knowledge Required by the Position

· High School Diploma or GED

· Experience in food service and quantity cooking desired

· Experience equal to one year of full-time work in a commercial foodservice setting, where quantity cooking is the focus.

· ServSafe Certification required or able to obtain within 6 months of hire

Physical Demands

Physically able to: stand for long periods of time, bend, crouch, stoop, stretch, twist, turn, reach, and lift up to 50 pounds. Withstand work environment present in a standard kitchen/dining environment: varying temperatures and noise levels, working around stoves/hot water, sharps/knives & slicers, exposed to cleaning chemicals and must wear all protective equipment and require that others do also.

Work Environment

Withstand work environment present in a standard kitchen/dining environment: varying temperatures and noise levels, working around stoves/hot water, sharps/knives & slicers, exposed to cleaning chemicals and must wear all protective equipment and require that others do also. Able to work with public and volunteers.

Spectrum Generations is fully committed to ensuring equal opportunity and equal consideration to all applicants and employees in the recruitment, hiring, training, promotion, compensation, transfer, layoff, or termination of employment and all other terms and conditions of employment. Accordingly, the terms and conditions of employment will be based on an applicant’s qualifications, relevant experiences, job performance, conduct, and competence. No applicant for employment or current employee will be treated less favorably than other employees or applicants by reason of race, color, religion, gender, national origins, ethnicity, age, sexual orientation, disability, military status, or any other status protected by law.

Job Type: Part-time

Pay: $15.00 - $17.00 per hour

Experience level:

• 1 year

Shift:

• Day shift

Weekly day range:

• Monday to Friday

Work Location: In person