Experienced Line Chef @ Haven For Hope

SAN ANTONIO FOOD BANK INC • San Antonio, TX

6d • $18 - $18 • Onsite

About The Position

Responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen.

Requirements

• Minimum of 1 year’s food service experience or completion of Culinary Arts Program.
• ServSafe Certification or Food Handler’s Certification required.
• Adequate communication skills.
• Ability to manage time efficiently and to work independently with minimum supervision.
• Ability to work cooperatively with other staff, volunteers, and agency personnel.
• 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.
• Access to reliable transportation.
• Be available to work early mornings and/or weekends and late evenings.
• Successful completion of a pre-employment drug screen.
• Applicants are required to submit to a drug test as part of the hiring process

Responsibilities

• Assist with preparing meals (Breakfast, Lunch & Dinner) for Haven residents Monday-Sunday as well as meals for satellite services including CACFP meals according to TDA and USDA meal requirements. Schedule may include holidays.
• Pack, load and transport community meals to partners throughout the greater San Antonio area.
• Adhere to planned menu for the purpose of conserving food costs.
• Ensure all kitchen equipment, tools, work tables & environment is maintained in a clean & sanitary state and all Department of Health Standards are followed including using the “clean as you go” policy.
• Maintain clean, safe and organized work environment.
• Maintain regular inventory control of specific product lines (chemicals, food, etc.) placing orders and supervising check-in to assure accuracy.
• Pull inventory as needed using First-In, First-Out (FIFO) methods and proper use of SAFB equipment.
• Ensure all refrigerated equipment is properly logged & monitored; reporting any deficiencies to Executive Chef.
• Instruct, supervise and engage Trainees (participants in culinary training program) and volunteers when so delegated; in the absence of Executive Chef.
• Assist with preparing Catering Event Meals (as needed).
• Adhere to all SAFB policies.
• Maintain program files including proper documentation on production records, food temperature logs, cooling logs, equipment temperature and sanitation logs, delivery sheets and other documentation as directed.
• Assist & comply with any other verbal or written instruction(s) issued by Sous Chef, Executive Chef, Director of Culinary Arts, or other appropriate SAFB senior staff member.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed
• Number of Employees: 101-250 employees