Job Title: AOH Production Chef

Department: Culinary Ops

Reports To: Site Director

Date Revised: May 2023

UGM considers every position one of ministry and a vital and valued part of our team. Therefore, it is essential that all employees of UGM have a personal relationship with Jesus Christ and subscribe to our Statement of Faith and Core Values. Additionally, employees must be willing to lead and/or participate in Bible study, prayer, devotions and sharing the Gospel.

SUMMARY OF POSITION:

The Production Chef serves as an onsite supervisor for day-to-day operations of the kitchen, including client and direct report supervision and execution of UGM special events to ensure consistency in culinary services and sustainable use of donated food and non-food products.

DUTIES & RESPONSIBILITIES:

Key Result Area #1: Leadership

• Coach volunteers and community service workers and clients on UGM’s culture and core values; adhere to all organizational policies and procedures.
• Inform the Director of all critical culinary operations.
• Implement and maintain health department, 2^nd Harvest, OSHA and ServSafe standards.
• Track meal counts and record within Waypoint by the last week of each month.
• Communicate weekly with culinary supervisor regarding scheduling and unplanned changes.
• Provide relevant training for handling food, non-food products, and donations.
• Verify protective equipment is worn, and safety protocol is followed throughout each workspace; secure kitchens, storage areas and coolers to prevent theft and follow protocol.
• Attend culinary operations and required site specific and UGM meetings.
• Collaborate with MARCOM to identify media worthy stories or events; attend said events as required.
• Submit inventory and critical needs list to Kitchen Supervisor weekly.

Key Result Area #2: Essential Duties

• Properly train and schedule volunteers, community service workers and clients to meet the needs of the department programs with culinary SOPs and policies.
• Collaborate with Recovery team to ensure clients are adhering to UGM program requirements, such as Mealtime Responsibilities (MTR’s).
• Create, post and supervise weekly menus, recipes, pull, prep and production sheets; ensure required dietary/ allergy needs are met.
• Oversee preparation, production, quantity, inventory and portion control; exhibit strong culinary skills by tasting and reviewing produced food at each meal period.
• Manage client time off requests and adjust work and production schedules accordingly.
• Generate weekly menus seven days in advance; execute Banquet Event Orders (BEOs), production needs and special meals as needed.
• Count and record all meals served in the Monthly Meal Report daily.
• Inspect and thoroughly sanitize kitchens, storage areas and coolers weekly to maintain safe working and cleanliness standards, record cooler and freezer temperatures twice daily.
• Submit comprehensive Requests for Maintenance when needed.
• Conduct weekly touchdown meetings with volunteers.
• Maintain interior work environments during service and non-service periods, including volunteer and client supervision, maintenance and cleaning of designated areas, serving of meals, product inventory, busing, tear down and setup.
• Complete any other duties as assigned by the Kitchen Supervisor or Site Director.

Key Result Area #3: Volunteers

• Ensure each volunteer has a current job description.
• Train volunteers on how to effectively communicate concerns or issues with clients using the DIP process.
• Ensure volunteers are clocking in and out of written or electronic schedules and wearing appropriate clothing and nametags.

Key Result Area #4: Clients

• Attend community meetings once a month.
• Ensure PADMANs are introduced and completed; communicate expectations with clients.
• Collaborate with Recovery team to ensure clients are adhering to UGM program requirements.
• Oversee Clients in the kitchen completing MTR requirements.

SKILLS & QUALIFICATIONS:

• Grounded and committed Christian: able and willing to model servant-leadership and interested in being part of a ministry to the poor, homeless, drug addicted and mentally ill.
• Active member of the body of Christ, in accordance with the Union Gospel Mission Statement of Purpose, Statement of Vision and Statement of Faith.
• Strong sense of calling to minister while utilizing culinary skills.
• Strong interpersonal skills – written, verbal and instructional.
• Intermediate computer skills using MS Word, Excel, and Outlook.
• Experience at effectively building, developing and leading culinary teams.
• Available to work weekends, special events, select holidays and at various UGM locations as needed.
• Must possess trustworthy, teachable and reliable traits.
• Model appropriate boundaries and strong work ethic.
• Valid Driver’s License and insurable by UGM’s insurance company.
• The ability to pass ServSafe Certification, Food Handlers Card, Second Harvest and Forklift Certification.
• Criminal background check is required.

WORKING CONDITIONS/PHYSICAL FACTORS:

Occasionally = 1%-33%; Frequently = 34%-66%; Continuously = 67%-100%

• Work is primarily indoors with exposure to variable conditions and needs to be able to withstand changes in temperature, occasional smoke, steam, heat and exposure to chemicals – continuously.
• Requires finger/hand dexterity to operate kitchen machinery, equipment, knives, etc. - continuously.
• Ability to hear, see, taste, smell and speak clearly – continuously.
• Working with a diverse population, many of whom struggle with homelessness, addiction and mental illness – continuously.
• Occasional exposure to seasonal weather conditions may require sitting, standing, bending, reaching, and going from building to building -frequently.
• Requires a sustained level of high energy, stamina and the ability to move about multiple facilities – frequently.
• Able to work ten hour-plus shifts with the ability to stand, climb stairs, ladders, carry objects, sit or walk for extended periods of time – occasionally.
• Ability to grasp, lift and/or carry 25 lbs – continuously.
• Ability to grasp, lift and/or carry 50 lbs – frequently.

EQUIPMENT/TOOLS USED:

• Computer (Microsoft 365, Word, Excel, Power Point, Outlook, Web Browser, UKG Ready HR, Waypoint)
• Copier, printers, phone, fax, PCs, tablets
• Refrigerated Trucks, Pick Up/Delivery Vans
• Meat slicers, mixers, fryers, ovens, stoves, combi-ovens, dish machines, steamers, knives, tilt skillets, pots/pans, beverage equipment, catering equipment
• Forklifts, pallet jackets, hand trucks, roller racks, hand tools, power washers, trash compactors, hand tools

EDUCATION/EXPERIENCE:

• Four years of production cooking experience, with demonstratable skills or applicable experience required.
• Two- or four-year degree in related field, and/or culinary degree or recognized culinary certification or applicable experience required.
• Two years of demonstrated culinary leadership, or culinary management experience or applicable experience required.
• Experience working with people who are homeless or in recovery and/or personal experience with recovery preferred.
• Leadership experience within an active ministry preferred.

Requirement:

Union Gospel Mission is a privately funded 501 (c)3 non-profit, evangelical Christian ministry. Our designated purpose is religious, and we are a Christ-centered ministry which is dedicated to sharing the Gospel and helping the homeless and impoverished. We consider every position to be essential in the fulfillment of our ministry and Statement of Purpose. As such, each employee must have a relationship with Jesus Christ as their personal Savior and Lord. All employees must:

• Be able and willing to share the Gospel and participate in all of the ministry activities of Union Gospel Mission.
• Subscribe to Union Gospel Mission Statement of Faith and Qualifications for Employment upon hire and continuously while employed.
• Adhere to Union Gospel Mission Employee Handbook.