Line Chef - Najim Community Kitchen

Description

General Description:  Responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen.

Essential Functions:

• Assist with preparing meals (Breakfast, Lunch, Dinner and Snack) according to USDA and TDA regulations for CACFP, SFSP and National School Lunch, School Breakfast and After School Snack programs.
• Adhere to planned menu for the purpose of conserving food costs and maintaining regulatory compliance.
• Ensure all kitchen equipment, tools, worktables & environment is maintained in a clean & sanitary state according to Health Standards using the “clean as you go” policy.
• Maintain clean, safe and organized work environment.
• Maintain regular inventory control of specific product lines (chemicals, food, etc.) and follow SAFB receiving procedures to assure accuracy.
• Pull inventory as needed using proper First-In, First-Out (FIFO) methods and proper use of SAFB equipment including forklifts.
• Ensure all refrigerated equipment is properly logged, monitored and rotated, reporting any deficiencies to Executive Chef.
• Instruct, supervise and engage Trainees (participants in culinary training program) and volunteers when delegated, in the absence of Executive Chef.
• Assist with preparing Catering Event Meals and graduations (as directed).
• Adhere to all SAFB policies.
• Maintain program files including proper documentation on production records, food temperature logs, cooling logs, equipment temperature and sanitation logs, delivery sheets and other documentation as directed.
• Assist & comply with any other verbal or written instruction(s) issued by Sous Chef, Executive Chef, Director of Culinary Arts or Chief Operating Officer.

Applicants are required to submit to a drug test as part of the hiring process

Qualifications

• Minimum of 1 year’s food service experience or completion of Culinary Arts Program.
• ServSafe Certification Manager’s or Food Handler’s Certification required.
• Adequate communications skills.
• Ability to manage time efficiently and to work independently with minimum supervision.
• Ability to work cooperatively with other staff, volunteers, and agency personnel.
• Orientation to detail, accuracy, and the meeting of deadlines.
• Good judgment and discretion.
• Ability to represent the Food Bank in a courteous professional manner.
• Be available to work minimum 40-hours a week; with flexibility to work early mornings and/or weekends as needed.
• Successful completion of a pre-employment drug-screen.

Physical Demands

The work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is constantly required to sit, talk, hear, reach, and utilize fine manipulation and near visual acuity. The employee is frequently required to walk, utilize gross manipulation, push, pull, stoop, and keyboard. The employee must occasionally lift, and/or move up to 25 pounds.

Work Environment

This job is performed in an indoor office environment and occasionally may require attendance at outdoor events. You may be required to drive to different locations with varying conditions. The noise level in the work environment is usually moderate.

The above statements are intended to describe the general nature and levels of work to be performed and are not intended to be an exhaustive list of all responsibilities and duties.

Salary : $18