Cook (Part-time 20 hours)

The Salvation Army USA Central Territory•Columbia, MO

1d•$14•Onsite

About The Position

The Salvation Army Midland Division Corps located in Columbia, Missouri, is looking for a 20 hour Cook for the weekends! This position is expected to perform all functions of a shelter cook. This includes but is not limited to ensuring efficient and healthy operation of the kitchen and dining area; adherence to weekly menu plans, reporting food and supply needs to the supervisor, preparation and serving of meals; and clean-up of kitchen and dining area. This is a part-time position, offering 20 hours (weekend) at a rate of $14.00 per hour. The position is based at The Salvation Army Columbia Corps, located at 602 N. Ann Street, Columbia, Missouri. This job description should not be interpreted as an all-inclusive list. It is intended to identify the essential duties and requirements of the position. Employee will follow other instructions, and perform other related duties, as may be required by hi/her supervisor. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions.

Requirements

High school diploma or equivalent and one year cooking experience for groups of 30-50. Combination of education and experience will be considered.
Able to comply with recipes, safety handling instructions and job description.
Medically qualified to work in food service area.
Able to prepare meals in large quantities.
Must possess or obtain Adult and Child CPR, First Aid and Blood Borne Pathogens and ServSafe certification within three months of employment.
Must be a team player, a self-starter, able to handle several projects at the same time and perform well with minimum supervision.
Must think independently and demonstrate sound judgment.

Nice To Haves

Appropriate drivers’ licenses and pass TSA MVR check is a plus.

Responsibilities

Prepare and serve food. Lift and carry cooking materials and supplies. Operate necessary kitchen equipment for food preparation and clean-up.
Comply with all safety and health regulations/codes regarding food preparation and service including maintenance of proper sanitation by wearing plastic gloves, hair nets, and aprons.
Sanitize all cooking utensils.
Ensure dining room tables and floors are sanitary before and after meals. Keep kitchen refrigerators, walk-in refrigerator, freezer, and all drawers and cabinets clean and always organized. Keep and maintain a daily temperature log of food being served, as well as all refrigerators and freezers. Keep all foods in the refrigerators labeled with date and contents ensuring a healthy rotation of food stock.
Attend necessary state and city certification classes and participate in required meetings of shelter staff.
Report any damage or theft of kitchen items to supervisor.
Meet weekly with the Lead Cook to assure continuity of the above essential duties.
Pick up food items in a TSA-provided vehicle or, when one is not available, in the employee’s own vehicle.
Prepare and submit to the Lead Cook a shopping list for needed food/supplies and suggestions for future menu plans.
Maintain client confidentiality, proper client staff boundaries and comply with Safe From Harm guidelines.
Maintain positive work atmosphere by behaving and communicating in a manner that fosters good relationships with clients, co-workers and supervisors. This includes, but is not limited to, resolution of conflicts in a professional manner; courteous treatment of staff, visitors and clients; respect of others’ property and person; and professional and appropriate communication to and about clients, co-workers and supervisors.