Cook

Overview The Cook oversees food preparation and serving of meals and snacks for participants of our Child Care and Adult Food programs. The cook is responsible for the maintenance, cleanliness, inventory, and safety of the Corps kitchen. Responsibilities Plan menus in accordance with Child Care and Adult Food Program nutritional guidelines and food restrictions. Prepare, cook, and deliver meals to program participants. Keep inventory of and organize food and kitchen supplies. Place orders for food and kitchen‑related supplies. Maintain hygiene and safety of kitchen in accordance with state licensing requirements. Dispose of any old, leftover, or expired food from the refrigerator and freezer. Maintain kitchen equipment and inform management if any issues arise. Other duties within the scope of the role as assigned by supervisors. Qualifications High School diploma or equivalent. 1 – 2 years of professional food service experience. Infant/Child and Adult CPR and First Aid certification or be willing to obtain within the first 90 days of employment. Must clear fingerprint and CARI background checks. Must provide health screening that includes physical and TB results within the first 90 days of employment. Must be able to lift 30lb and stand for long periods of time. Bilingual (English and Spanish) preferred. Must understand and support The Salvation Army’s mission as a church and a social services organization. #J-18808-Ljbffr