Chef

Morning Star Boys Ranch•Spokane, WA

20d•Onsite

About The Position

The Chef is responsible for the successful provision of balanced and nutritious meals for the residents and staff of Morning Star. This comprises, but is not limited to planning, purchasing inventory for and preparation of all meals and snacks. This also includes compliance with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Requirements

Proper organization and ability to maintain cleanliness, safety and sanitary standards in the kitchen and storage areas.
Effective, professional written and verbal communication skills; Sound decision making ability
Ability to successfully work with the special needs of children in care
Must be at least 21 years old
First Aid/CPR
Food Handler Card
Standing, reaching, lifting, bending.
Must be able to navigate stairs and frequently lift up to 50 pounds.
Requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
2-3 years of experience with food preparation in a commercial environment.
Fingerprint clearance through Federal and State Agencies
TB exam
Valid Driver License
Proof of current automobile insurance
Clean DMV printout; must be insurable through MSBR

Nice To Haves

Education can substitute for experience and culinary students are encouraged to apply.

Responsibilities

Menu development and meal preparation five days a week to include breakfast, lunch, dinner and snacks for the residents and staff.
Plans and prepares meals and snacks that can be cooked or reheated by residential staff and served in the cook’s absence.
Collaborate with staff to ensure meals and snacks are served according to direction.
Ensures meals are balanced and nutritious with limited sugar and sweets.
Serves meals to the residents using proper portions; cleans up after meal prep ensuring food safety guidelines are adhered to.
Orders and purchases food, tracks food inventory and ensures ingredients are fresh/unspoiled.
Supplemental shopping as needed.
Have on hand a minimum of seven days of food: rotate food stock per food industry protocols.
Adhere to budget guidelines and responsibilities as established with management.
Complies with established sanitation standards, personal hygiene, and health standards.
Observes proper food preparation and handling techniques.
Stores food properly and safely, marking the date and item.
Reports necessary equipment repair and maintenance to supervisor.
Correctly prepares all food served following established menu and resident food restrictions.
Plans food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved; Maintains daily production records.