Cook (HLC)

The Salvation Army USA Central Territory•Indianapolis, IN

2d•Onsite

About The Position

As the Cook, you will be responsible for daily meal preparation, planning, and service for the facility. This role ensures a safe and clean operational environment in the kitchen while upholding the Mission of The Salvation Army.

Requirements

High School Diploma or equivalent preferred.
Must have a valid driver’s license and maintain The Salvation Army Driver’s qualification standard.
Must complete Safe From Harm training within the first 90 days of employment.
Serv Safe Food Handler certification required within 6 months.
Able to speak, write and understand English sufficiently for effective communication.
Computer proficiency with Microsoft products and ability to learn electronic reporting systems.
Demonstrate knowledge and competency in using industrial and typical kitchen equipment and supplies.
Demonstrate understanding of safe food handling practices in an industrial kitchen environment.
If in recovery, must demonstrate at least one year of sobriety with evidence of emotional and social stability.
Good speaking, hearing, and vision ability, and excellent manual dexterity.
Ability to lift, pull, and push materials up to 50 pounds.
Ability to bend, squat, and walk.
Ability to stand for extended periods.
Local travel may be expected.

Nice To Haves

Kitchen experience preferred.

Responsibilities

Prepare and serve meals at assigned times in accordance with ServSafe standards.
Taste all prepared items to ensure proper ingredients were used.
Assist with meal service, including preparing sack lunches and late plates for clients.
Check in and properly store deliveries, verifying shipments against invoices and checking for damaged products.
Ensure the kitchen and equipment are clean and in proper condition for next service, including trash removal, floor sweeping and mopping, and sanitizing work surfaces, sinks, stoves, and ovens.
Wear appropriate attire and equipment for safe food handling at all times (apron, hair net, gloves, clean uniform, closed-toed, non-skid shoes).
Cross-train to place orders and set weekly menus.
Participate in food donation and pantry programs as directed.
Maintain a professional relationship with clients, demonstrating respect and equality.
Communicate appropriately to leadership and notify the Food Service Manager of needs.
Attend monthly in-service meetings and staff meetings.
Assist other departments as needed or directed.
Maintain attendance in accordance with facility guidelines.
Contribute to a positive work environment and demonstrate teamwork.
Collaborate with the kitchen assistant to ensure the kitchen and cafeteria are cleaned and maintained.
Perform other tasks as assigned by leadership.
Supervise and direct non-employees (Community Service, Volunteers, and Clients) working in the kitchen.