Cook I_NE-PMC_101-Administration

Cook I

Under the general supervision of the Program Director, the Cook I prepares, cooks and serves nutritional meals and snacks in accordance with established guidelines and schedules; ensures all meals are prepared and served in a safe and presentable manner; cleans kitchen facilities, equipment, and appliances; and maintains kitchen supply and food inventory, in a neat and orderly manner.

Essential Functions:

Kitchen Management (50%):

Maintains, stores and organizes food and kitchen supplies inventory and equipment; maintains written inventory; properly rotates food and discards when necessary.

Performs all kitchen work in accordance with health regulations as it relates to food preparation, food serving and storage.

Maintains the cleanliness and sanitation of the kitchen and kitchen equipment.

Stocks concessions and condiments.

Washes, dries, and stores pots, pans, plates, glasses, cups, bowls, and utensils; cleans tables, chairs, and condiment holders; sweeps, mops, polishes, strips, and waxes kitchen and dining room floors; cleans refrigerators, freezers, ice machines, coffee makers, stoves, and ovens; empties trash cans.

Stocks foods, beverages, and supplies in an orderly and safe manner.

Sets tables with plates, napkins and utensils or sets up buffet line for self-service.

Maintains a high degree of cleanliness in the kitchen and dining room; ensures that all meals are prepared in a safe manner; ensures all kitchen personnel practice proper personal hygiene.

Food Preparation (35%):

Prepares meals, beverages and snacks; washes and chops fruits and vegetables; mixes beverages and arranges snacks.

Prepares food in accordance with the proper methods and procedures in accordance with ServSafe Guidelines.

Cooks and completes the presentation of meals to ensure compliance with recipes and health standards; ensures appropriate utilization of surplus and leftovers; ensures all food served for each meal is maintained at appropriate serving temperatures.

Prepares and cooks meals that are nutritionally sound and visually appealing; serves food and beverages in a presentable manner; prepares plates for persons requiring additional assistance.

Meal Planning (7%):

Ensures that enough food is prepared based on the number of people to be served and that food is prepared in a timely manner as scheduled; ensures appropriate proportions are provided.

Plans menus and purchases food and supplies necessary for the preparation and serving of nutritional meals.

Conducts meal counts prior to food preparation; maintains food inventory and equipment inventory.

Accommodates and documents menu adjustments to meet any special dietary needs of children (allergies, religious, medical, etc.) as able.

Ensures that all food is offered in a professional, considerate fashion with a focus on customer service.

Community Relations (8%):

Assists in monitoring work of volunteers working in the kitchen and concession areas.

Oversees intern workers; monitors progress; weekly documents success.

Manages and oversees the Community Garden.

Collaborates with the community and community partners by attending meetings and networking.

Other Responsibilities:

Collects, reviews and reports monthly statistical data representing department services pertaining to meals served; ensures the accuracy and completeness of the same.

Maintains a professional attitude and approach to problem solving.

Meets all health and safety regulations as defined by the Health Department as well as The Salvation Army.

Perform other duties as assigned.

Materials and Equipment:

Kitchen equipment, Dishes and Utensils, Cleaning equipment and tools, Office equipment, computer

Knowledge, Skills and Abilities:

Follows and ensures adherence to The Salvation Army Policies and Procedures.

Interacts professionally in all contact with the public and Salvation Army Officers and staff.

Abides by The Salvation Army Policies and Procedures and has an acceptance of Salvation Army philosophy and mission.

Knowledge of the principles and practices of food preparation and management.

Knowledge of proper cooking methods and procedures.

Knowledge of meal planning techniques.

Knowledge of acceptable food storage and cleaning techniques.

Ability to lead, motivate, and monitor the work of co-workers.

Ability to cook nutritional, tasteful, and safe food for large groups in a timely manner.

Ability to properly clean kitchen appliances and utensils.

Ability to order food and kitchen supplies in a economical manner and to maintain an adequate level of inventory.

Ability to ensure kitchen operations conform with local, state, and federal health regulations.

Ability to operate and generally maintain all office equipment. This would include, but is not limited to the copier, fax machine and computers.

Ability to meet attendance requirements.

Ability to read, write, and communicate the English language and do basic math.

Ability to think, concentrate, and learn.

Ability to cook, taste and smell food.

Minimum Qualifications Required:

Education and Experience:

High School Diploma or G.E.D.;

And

One year experience working in a kitchen preferred;

And

Three years experience planning, purchasing, and cooking meals for large groups with experience working in a supervisory capacity;

Or

Any equivalent combination of training and experience which provides the required knowledge, skills, and abilities.

Licenses and Certifications:

ServSafe Certification

Valid State Driver's License

Physical Requirements:

Work requires the ability to stand, talk, hear, walk, sit, use fingers, tools or controls; and frequently required to reach with hands and arms, stoop, kneel, crouch, or crawl. Work requires the ability to lift and carry and/or push/pull heavy (50-100+ lbs.) materials, supplies and equipment frequently. Heavy mobility duties are usually performed by combinations of standing, walking, climbing ladders or steps, bending, reaching or transporting merchandise on frequent change basis relieved by fewer periods of sitting or operating a vehicle.

Working Conditions:

Work will involve some exposure to hazards or physical risks, which require following basic safety precautions. Work may involve moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises. And work with sharp and potentially dangerous equipment daily. The worker will work safely and effectively with all kitchen equipment.

Equal Opportunity/Affirmative Action Employer/Protected Veterans/Individuals with Disabilities

Statement of Purpose:

This document provides descriptive information about the above Salvation Army position. Work performed by incumbents in this position may vary. Although this document may be used for recruiting, staffing, or career planning, the information contained herein should only be used as a guideline or recommendation for the content of and qualifications for this position. An individual's ability to meet the qualifications and capabilities described in this document is not a guarantee of employment or promotion. The Salvation Army reserves the right to make changes to this document as deemed necessary without providing advance written notice.

All employees recognize that The Salvation Army is a church and agree that they will do nothing as an employee of The Salvation Army to undermine its religious mission.

The purpose of a job description is to outline the essential functions unique to a particular job within a specific department. Job descriptions are used to recruit, train, and evaluate employees.