Job Summary

• Plans, prepares, cooks, and serves nutritional meals and snacks in accordance with established guidelines and schedules;
• ensures all meals and beverages are prepared and served in a safe and presentable manner; cleans kitchen facilities, equipment, and appliances;

maintains inventory of kitchen supplies and food in a neat and orderly manner. May test food being cooked by tasting, smelling, and piercing food with a fork to determine that the food is properly cooked.

Ensures that enough food is prepared based on the number of people to be served and that food is prepared in a timely, efficient, effective, and economical manner.

Sets tables with plates, napkins, utensils, and buffet line for self-service. Stores, refrigerates, and freezes foods in a safe manner;

monitors expiration dates on all foods ensuring proper disposal of food with expired dates.

Knowledge, skills, and abilities to properly clean kitchen appliances and utensils in accordance with local, state, and federal health regulations.

Knowledge, skills, and abilities to store food in accordance with established Salvation Army policies and procedures and within local, state, and federal regulations.

Knowledge, skills, and abilities to prepare nutritionally tasteful and safe food for large groups of people in an economical, efficient, effective, and timely manner in accordance with established Salvation Army policies and procedures and within local, state, and federal regulations.

Knowledge, skills, and ability to successfully communicate, both verbally and in writing, in the English language. Ability to read and comprehend manuals and written instructions.

Ability to alphabetize, organize, and maintain various files.

Education and Experience

High school diploma or and one year of experience planning and cooking meals for large groups of people or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities.

Licenses and Certifications

None

Physical Requirements and Working Conditions

Ability to meet attendance requirements. Ability to successfully cook, taste, and smell food. Ability to perform mathematical calculations related to servings and cooking instructions.

Duties are usually performed by frequent walking and / or standing with some bending, reaching, twisting, pushing, pulling, kneeling, squatting and carrying light objects (usually less than 25 lbs.

15-75% of work time. There will be some brief periods of sitting.

Work is performed in a kitchen environment where there may be limited physical discomforts associated with working around hot stoves / ovens and / or cold freezers.

Last updated : 2024-05-25