Cross-Functional Line Chef (deer and large game processing experience preferred)

Job Description

Job Description

General Description:  Dynamic team member with comprehensive experience maintaining high levels of quality control for cleaning and sanitizations of kitchens/facility, transport equipment, and dishes. Floater will serve in Hunter’s for the Hungry program during for seasonal needs, Mays Community Kitchen, and Catalyst Catering for meal preparation and dish technician support.

The work schedule of this role is variable and based on business needs. Schedules are subject to change.

Hunter’s Essential Functions (Seasonal October to March):

The work environment for this role requires ability to perform the job in temperatures frequently below 36 degrees Celsius .

During season, this role requires availability to work 5 days a week including Saturdays with a weekday off .

• Sanitize work areas and equipment to maintain cleanliness and food safety standards.
• Documenting key information within excel sheet via the laptop.
• After training, provide guidance to volunteers to complete food processing activities such as cutting, packaging, and labeling.
• After training, skin, quarter, debone, grind and package venison and other game animals withing food safety standards as needed.
• Load and unload venison and other game as needed.

Catalyst Essential Functions:

As part of the catering staff, this role requires the flexibility to work early mornings, weekends and late evenings as needed .

Outside of hunting season, as part of the catering staff, this role requires a flexible schedule and ability to work 5 days a week including early mornings, weekends, and late evenings as needed for event preparation, event time and clean up.

• Cook, setup, plating, assembly, and disassembly for scheduled catering events.
• Provide oversight and delegation duties to temporary workers.
• Perform the role of a front of house/back of house employee. Sometime needs will require you to do both during the same shift.
• Set tables to specifications, produce meals in mass quantities, carry trays, and have excellent customer service experience .

Mays Kitchen Essential Functions:

If catering is not scheduled, as part of the culinary staff a daytime schedule will be provided.

• Assist with preparing meals (Breakfast, Lunch, Dinner and Snack) according to USDA and TDA regulations for CACFP, SFSP and National School Lunch, School Breakfast and After School Snack programs.
• Adhere to planned menu for the purpose of conserving food costs and maintaining regulatory compliance.

Shared Functions:

• Maintain regular inventory control of specific product lines (chemicals, food, etc.) and follow SAFB receiving procedures to assure accuracy.
• Ensure all refrigerated equipment is properly logged reporting any deficiencies to leadership.
• Maintain program files including proper documentation on food temperature logs, cooling logs, equipment temperature and sanitation logs, delivery sheets and other documentation as directed
• Ensure all kitchen equipment, tools, worktables & environment is maintained in a clean & sanitary condition according to Health Standards using the “clean as you go” policy.
• Assist & comply with any other verbal or written instruction(s) issued by kitchen leadership.

Applicants are required to submit to a drug test as part of the hiring process.

Qualifications

• Minimum of 1 year’s food service experience or completion of Culinary Arts Program.
• ServSafe Certification or Food Handler’s Certification required.
• Experience in cleaning and sanitation preferred.
• Prior experience in the food industry is encouraged.
• Knowledge of food safety practices and procedures.
• Familiarity with HACCP principles is a plus.
• Must be able to lift 75 lbs or more.
• Adequate communications skills.
• Basic math skills.
• Basic computer skills including familiarity with MS Office products.
• Ability to manage time efficiently and to work independently with minimum supervision.
• Ability to work cooperatively with other staff, volunteers, and agency personnel.
• Ability to present a professional demeanor under a variety of conditions.
• Orientation to detail, accuracy, and the meeting of deadlines.
• Good judgment and discretion.
• Ability to represent the Food Bank in a courteous professional manner.
• Possession of a current Texas driver’s license, liability insurance and a clean driving record. (preferred)
• Successful completion of a pre-employment drug-screen.

Physical Demands

The work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is constantly required to stand, talk, hear, reach, and utilize fine manipulation and near visual acuity. The employee is frequently required to walk, utilize gross manipulation, push, pull, stoop, and keyboard. The employee must occasionally lift, and/or move 75 pounds or more.

Work Environment

Dependent on the season of work, this job is performed in an indoor kitchen environment, occasionally may require attendance at outdoor events, and a facility with frigid temperatures of less than 36 degrees. The noise level in the work environment is usually moderate.

The above statements are intended to describe the general nature and levels of work to be performed and are not intended to be an exhaustive list of all responsibilities and duties.