KITCHEN CHEF

Kitchen Chef

Responsible for overseeing and implementing the work plan related to the preparation of food for participants in the Healthy Dinner Program by carrying out the preparation of menus, according to established health standards.

Duties and responsibilities of the position:

1. Hire and train staff in meal preparation and service.
2. Responsible for ensuring the cleanliness of products, food preparation, and food preparation in large quantities.
3. Inspect facilities, equipment, or supplies to ensure compliance with standards.
4. Maintain records required by government agencies with respect to sanitation or food subsidies.
5. Control food preparation methods, portion sizes, and food presentation to ensure that food is prepared and presented in an acceptable manner.
6. Estimate supplies, ingredients, or staff requirements for food preparation activities.
7. Determine menu contents.
8. Coordinate the service activities of the work team.
9. Cut and cook meat, fish, or poultry.
10. Verify the quality of food or supplies.
11. Cook food according to menus, special dietary or nutritional restrictions, or the number of servings to be served.
12. Responsible for maintaining appropriate ingredients and that they remain in effect.
13. Investigate and resolve complaints about the quality of food or service.
14. Clean and inspect kitchen equipment, cooking appliances, and work areas to ensure cleanliness and operation.
15. Know and comply with food handling safety requirements.
16. Perform any other tasks assigned by your supervisor.

Supervision Responsibilities

• Determine schedules, sequences, and assignments for work activities, according to the priority of work and the ability of the staff.
• Provide guidance and direction to subordinates, including establishing performance standards and monitoring performance.
• Foster and encourage mutual trust, respect, and cooperation among team members.
• Identify the development needs of others, developing formal education or training initiatives, such as counseling, advising, or helping others to improve their knowledge or skills.
• Consult with staff to coordinate work activities, resolve employee complaints, or identify and review necessary resources.
• Inspect and control work areas, examine tools and equipment, and provide safety training to employees to prevent, detect, and correct unsafe conditions or violations of safety procedures and rules.
• Recommend or initiate personnel actions, such as hiring, promotions, transfers, layoffs, or disciplinary measures.

Experience, Education, Knowledge & Skills:

• Associate's degree or technical degree from a University or Culinary Arts Institute. Preferably, possess a current Food Safety Certification.
• Three (3) years or more of experience in food preparation and management for school cafeterias, restaurants, or related facilities. Possess experience in inventory management and supervising or leading kitchen staff.
• Food production: knowledge of techniques and equipment for planting, growing, and harvesting food products (both vegetable and animal) for consumption, including storage/handling techniques.
• Personal and customer service: knowledge of principles and processes for providing personal and customer services. This includes assessing customer needs, meeting quality service standards, and evaluating customer satisfaction.
• Administration and management: knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• Production and processing: knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
• Human Resources: Knowledge of principles and procedures for personnel recruitment, selection, training, compensation, and benefits; labor relations and negotiation; and personnel information systems.
• Public Safety and Protection: Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for protecting people, data, property, and institutions.
• Judgment and Decision Making: Consideration of relative costs and benefits of potential actions to choose the most appropriate one.
• Estimation of quantifiable characteristics of products, events, or information: Estimation of sizes, distances, and quantities; or determining the time, costs, resources, or materials necessary to perform a work activity.
• Inspection of equipment, structures, or materials: Inspection of equipment, structures, or materials to identify the cause of errors or other problems or defects.
• Control of machines and processes: Use of control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).

Physical Requirements

• Normal internal office environment with some travel to Club locations throughout Puerto Rico. Availability to engage donors on evenings and weekends is a fundamental part of this position. Frequent internal contacts with employees throughout the organization are required.

Relief of responsibility:

• The information presented indicates the general nature and level of work expected from employees in this classification. It is not designed to contain, nor to be interpreted as, a complete inventory of all duties, responsibilities, qualifications, and objectives required of employees assigned to this job.
• As an equal opportunity employer, all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.