JOB DESCRIPTION

Job Title: AOH Production Cook 

Departments: Women’s Program

Location: Anna Ogden Hall

Reports To: Site Director with access to Production Chef 

Date Revised: July 2023

Description

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 Cook is responsible for the day-to-day prep/production needs and meal service. Their objective is to ensure consistency in culinary services, sustainable use of donated food products and oversight to residents and volunteers who help in the kitchen.

DUTIES & RESPONSIBILITIES:

Essential Duties

• Inform the Site Director and/or Production Chef of all critical culinary operations.
• Maintain SRHD, 2^nd Harvest, USDA, OSHA and WA Dept. of Health standards.
• Wear protective equipment, follow safety protocol throughout each workspace; secure kitchens, storage areas and coolers and follow protocol.
• Will attend culinary operations and required site specific UGM meetings.
• Demonstrate a teachable spirit and willingness to learn.
• Maintain storage areas, freezers and coolers, keeping them clean and sanitized to maintain safe working and cleanliness standards.
• Lead in production of meals, including prep, production, storage, quantity, and maintaining inventory within culinary department.
• Collaborate with the Production Chef while executing the prep/production needs of associated facilities and ministries, when requested.
• Oversee maintenance of dining room during service and non-service periods.
• Oversee and ensure maintenance of exterior work environments, including sweeping, pressure washing, trash and snow removal, etc., as needed.
• Complete any other duties as assigned by the Site Director.

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.
• Must possess trustworthy, teachable, and reliable traits.
• Model appropriate boundaries and strong work ethic.
• The ability to pass ServSafe Certification and Food Handlers Card.
• 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, including children – continuously.
• Occasional exposure to seasonal weather conditions. May require sitting, standing, bending, and reaching.
• Requires a sustained level of high energy, stamina, and the ability to move about – frequently.
• Able to work 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 (MS Word, Excel, Power Point, Outlook, Google Chrome).
• Copier, printers, phone, fax, PCs, tablets.
• Meat slicers, mixers, fryers, ovens, stoves, combi-ovens, dish machines, steamers, knives, tilt skillets, pots/pans, beverage equipment, catering equipment.
• Pallet jackets, hand trucks, roller racks, hand tools, power washers, trash compactors, hand tools.

EDUCATION/EXPERIENCE:

• Previous cooking experience.
• Experience working with people who are homeless or in recovery – 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.

Additional Information

• Location: Anna Ogden Hall, 2828 W Mallon Ave., Spokane WA 99201
• Schedule: Monday – Friday, Full Time

Production Cook Job Expectations:

General:

• Know, understand and adhere to the Union Gospel Mission’s Core Values.
• Be accountable for your assigned work.
• Be willing to help other team members instead of displaying an “it’s not my job” attitude.
• Ask for help when needed.
• Be open to constructive feedback without being defensive or negative.
• Display a positive and respectful attitude and be encouraging to other team members.
• Work with honesty and integrity
• Representing the organization in a responsible manner.
• Maintaining good attendance and communicating promptly to your direct supervisor when unable to attend scheduled shift.
• Conducting yourself in a professional manner, following set employee policies and procedures.

Daily:

• Create weekly menu and prep needs.
• Assist in completing kitchen closing list if working closing shift.
• Properly label and store food in dry storage, refrigerator, and freezer.
• Ensure proper cleaning and sanitation is happening in kitchen and dining room.
• Follow proper safety and sanitation guidelines.

 Weekly:

• Ensure weekly cleaning/sanitation of kitchen, dining room and storage areas.
• As needed: Replace shelf/rack labels dry storage, refrigerator, and freezer.
• As needed: Stock kitchen labels.

 Monthly:

• Clean grease collectors.
• Clean and conduct preventative maintenance on kitchen equipment.
• Deep clean kitchen, storage areas, refrigerators, and freezer.