Wherever there is a need in Escanaba, you'll find The Salvation Army can help! The Salvation Army believes in meeting the basic needs of individuals and families, young and old. These basic needs include food, clothing, shelter and household needs. While meeting the physical needs, The Salvation Army staff also offer hope and guidance to those coming in for services. To help make a difference in your community, apply today!

The Cook will provide nutritious meals for the Daily Lunch program and be responsible for all food planning, preparation, cleanup, and record-keeping.

Food Planning and storage

• Planning monthly menus including all aspects of meal, including dessert and beverage. Menus should be presented to the Corps Officers one month in advance. Menus will be adjusted on a weekly basis based on incoming donations. Priority should be given to #10 cans and bulk meat items that cannot be used in the pantry.
• Estimate expected food needs and requisition supplies needed based on monthly menu. This includes bulk supplies and coffee/condiments.
• Coordinate daily in-coming food donations and triage for use in lunch program, food pantry or disposal.
• Inventory food supplies on a weekly basis, including contents of walk-in freezer. Rotate stock so oldest supplies are used first.
• All refrigerators and freezers show be maintained and cleared of unusable food on a regular basis. Temperatures will be recorded daily.

Food Preparation

• Inspect food preparation and serving areas to ensure observation of safe, sanitary, food-handling practices to meet all Marquette County and State of Michigan health codes.
• Ensure that all food is prepared and served while wearing gloves, and that those working and volunteering in the kitchen will wear aprons and proper head covering as per Michigan Food Law 2000.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, temperature gauges or piercing. Any food tasting should be done with plastic utensils which will immediately be disposed of. Food preparation may include wash, peel, cut and seed fruits and vegetables; and bake, roast, broil, steam, or deep fry meats, fish, vegetables and other foods; regulate temperature of ovens, broilers, grills, fryers, and roasters.
• Effectively use leftovers within 6 days of original preparation if allowed.
• Date all prepared food and opened bottles when prepared or opened.

Clean Up

• Clean all dishes, pots, pans, counters, stove and cooking utensils.
• Maintain cleanliness of kitchen, refrigerator, freezer, stove, and oven and pantry storage. Eliminate unused clutter with approval of officers.
• Maintain proper chemicals in dishwasher, with special attention given to the effectiveness of the sanitizer. De-lime dishwasher monthly or as needed.
• Sweep and mop kitchen floor
• Sweep and mop fellowship hall floors as needed, wash chairs as needed, and wash and sanitize tables daily.
• Garbage with food waste should be removed daily. Garbage cans should be cleaned on a regular basis and especially when debris/food waste is present.

Other Duties

• Coordinate and supervise all kitchen volunteers; including tracking of hours.
• Maintain daily statistics for persons served in the lunch program by plate count.
• Other duties as necessary and assigned which could include other corps program responsibilities and food pantry support. Since volumes of food donations and delivery schedules change, a detailed list of specific tasks will be attached to this job description and changed as necessary.

Education: High school diploma or equivalent; some college preferred.
Certifications: Current ServSafe Certification
Experience: Two years' experience in a supervisory cooking environment is preferred.