Kitchen Staff

Siena Francis House•Omaha, NE

20h•Onsite

About The Position

This position is primarily responsible for the planning, preparing, serving and cleaning up after meals. Ability to organize, plan and problem solve based on resources available to serve up to 500 people per meal for three meals a day. This position assists the kitchen manager with inventory and organization of all functional areas of the kitchen, including (but not limited to): pantry, freezer, walk in refrigerator, dining area, and loading dock. Additionally, this position works with and trains volunteers and vocational workers, leads shifts independently, assists with food inventory, food donations, and cleaning to ensure full compliance with all applicable food safety, nutrition, hygiene, and sanitation standards and regulations. Must be able to coach, train, and provide direction to others to help them be successful.

Requirements

High School diploma or GED
A minimum of two (2) years’ experience planning, preparing, serving and cleaning up in a high volume, fast paced food service environment

Nice To Haves

Food Manager Certificate

Responsibilities

Ensuring compliance with required food safety, quality, nutrition, cleaning, sanitation procedures and regulations.
Working with volunteers, including providing orientation, instruction on safety, and feedback.
Receiving and giving direction and constructive coaching.
Using hand-held tools, devices, instruments and automatic equipment.
Maintaining thorough and detailed records on food, supplies and meal counts.
Problem solving and decision making.
Working a flexible schedule to cover kitchen hours.
Working with and understanding a diverse population.
Demonstrating proficiency of basic math skills.
Maintaining regular, punctual attendance.
Following approved client menu preparation, delivery and service protocols within approved timelines.
Maintaining clean, stocked, and continuous service-ready work areas utilizing HACCP and positive food handlers techniques.
Assisting with appropriate inventory of food and supplies by including dating, rotating products for service and documenting outages of same.
Communicating effectively both verbally and in writing.