Lead Cook, LTLC

Job Description

Job Description

Summary: Lead operations dedicated to the provision of nutritious meals and the general cleanliness and hygiene of the LTLC kitchen. The Lead Cook will supervise all day to day operations of the LTLC kitchen. The Lead Cook will work closely with the Wellness Manager to ensure health and wellness initiatives in the area of Nutrition and health food initiatives are developed and executed. The Lead Cook will also work collaboratively with the Development department to incorporate volunteers and donated goods into the kitchen operations. As a member of the LTLC staff this position will have ongoing responsibilities to engage respectfully with clients, assist in crisis management, model appropriate client/staff interactions, help to ensure the safety of clients/staff, and fulfill all assigned shift responsibilities.

Why Work for SMOC?

• Paid Time Off: All full-time employees can accrue up to 3 weeks of vacation, and 2 weeks of sick time and are eligible for 12 paid holidays during their first year of employment.
• Employer-paid Life Insurance & AD&D and Long-Term Disability for full-time employees.
• Comprehensive Benefits Package including Medical Plans through Mass General Brigham with an HRA Employer cost-sharing program, Dental Plans with Orthodontic Coverage, and EyeMed Vision Insurance available to full-time employees.
• 403(B) Retirement Plan with a company match starting on day one for all full-time and part-time employees.
• Additional voluntary benefits including; Term and Whole Life Insurance, Accident Insurance, Critical Illness, Hospital indemnity, and Short-Term Disability.
• Flexible Spending Accounts, Dependent Care Accounts, Employee Assistance Program, Tuition Reimbursement and more.

Primary Responsibilities:

• Manage the operational and fiscal activities of the kitchen program/department to include: staffing levels, budgets, and financial goals.
• Recruit staff and provide timely mentoring and training. Complete required paperwork and electronic recordkeeping in accordance with company policy.
• Using electronic spreadsheets coordinate with Wellness Manager to maintain accurate meal counts and other kitchen documentation for billing, development and reporting purposes.
• Work with Development department to ensure effective volunteer and Dinner Donor Program coordination, marketing and community relationships. Provide feedback via spreadsheets and email to coordinate food programing with development and wellness program goals.
• Provide preparation and provision of nutritional meals following the menus developed with the Wellness Manager; provide for the hygienic needs of the client population utilizing all private, donated and public food provider sources.
• Supervise general kitchen staff and assigned LTLC staff in the preparation and service of daily meals.
• Maintain a peaceful and comfortable atmosphere within the shelter with staff and volunteers.
• Assist in the daily menu construction in consultation with the Wellness Manger.
• Maintain safe sanitary conditions in the kitchen incompliance with City of Lowell and state health codes.
• Coordinate with Wellness Manager provide inventory control and procuring foodstuff within assigned budget.
• Provide timely data on maintenance requirements of kitchen equipment via SMOC emailed maintenance requests.
• Maintain proper records electronically as assigned by the Wellness Manager and Component Director.
• Train, coordinate and/or supervise community volunteers in the performance of kitchen/maintenance support
• Support Development Director’s efforts to engage volunteers to prepare and serve meals.
• Engage all clients by understanding and addressing their needs whether within or outside the scope of work.
• Attend & participate in team meetings as requested and communicate effectively with clients and staff in other areas.
• Maintain confidentiality of client, employee and agency information in accordance with federal and state laws and funder requirements.
• Ensure compliance with program/department, agency and/or funder requirements, as well as, SMOC policies & procedures.
• Other duties as assigned.

Knowledge and Skill Requirements:

• High School Diploma or equivalent experience required.
• Food preparation experience required.
• Serv Safe Training certificate required.
• Sensitivity to low-income people of diverse backgrounds. 
• Excellent listening skills.
• Must be able to work with a team oriented focus in a large urban shelter environment. 
• Ability to manage complicated relationships with clients, staff, and external service providers.

Organizational Relationship: 

• Directly reports to Component Director of LTLC.
• Dotted line reporting relationship with Wellness Manager and Development Director.
• Direct Reports of this position are Cook, Cook-Assistant and Cook Relief positions.  

Physical Requirement: 

• Ability to lift up to 50 lbs.
• Ability to stand for long periods of time
• Ability to carry a quantity of items necessary for the operation of a commercial kitchen.

Working Conditions: This position is located in a shelter environment and interacts regularly with clients. As part of the responsibilities of this position, the Lead Cook will have direct or incidental contact with clients served by SMOC in various programs funded or administered through the Executive Office of Health and Human Services. A successful background check is required.

Sunday through Thursday: 10:00AM - 6:00PM. Includes a 1-hour unpaid lunch break.
35 Hours per week.