Lead Cook

The Salvation Army Central Territory•Columbia, MO

15d•Onsite

About The Position

The Salvation Army Harbor House Shelter in Columbia, Missouri, is hiring a full-time Lead Cook for a 40-hour workweek, with starting pay up to $18.00 per hour. The Lead Cook is responsible for the efficient and healthy operation of the kitchen and dining area, including planning and documenting weekly menus, reporting food and supply needs, preparing and serving meals, and cleaning the kitchen and dining area. The position provides oversight of daily kitchen and food-storage operations and assigns work to the Weekend Cook, residential volunteers, and community volunteers. The Lead Cook also maintains sanitation and safety procedures, food inventories and temperature records, and required reports. The role may involve team meetings, training, fundraising, and special events or meals. The Salvation Army is an equal opportunity employer and encourages applications from back-to-work candidates, U.S. Veterans, people with disabilities, people impacted by the justice system, and people without a college degree.

Requirements

High school diploma or equivalent, with one year of cooking experience for large groups of 30–50 people and one year of supervisory experience; a combination of education and experience will be considered.
Able to comply with recipes, food-safety handling instructions, and the job description.
Medically qualified to work in a food-service area.
Able to prepare meals in large quantities.
Valid driver's license and ability to pass The Salvation Army's motor vehicle record check.
Must possess or obtain Adult and Child CPR, First Aid, Blood Borne Pathogens, and ServSafe certifications within three months of employment.
Must be a team player and self-starter, able to handle several projects at once and work well with minimal supervision.
Able to think independently and demonstrate sound judgment.
Supportive of The Salvation Army's mission and policies.

Responsibilities

Oversee daily kitchen and food-storage operations.
Assign work to the Weekend Cook, residential volunteers, and community volunteers.
Ensure cleanliness, sanitation, disease-control, and safety procedures are followed, including use of gloves, hair nets, and aprons and regular sanitizing of surfaces and utensils.
Prepare weekly menus and submit them in advance to the supervisor with a shopping list for food and supplies not provided by donations.
Establish and maintain a food inventory system.
Order food from The Food Bank and other vendors as assigned.
Pick up items from The Food Bank and other vendors, visually selecting additional available items not listed on the phone menu.
Ensure dining room tables and floors are sanitary before and after meals.
Keep kitchen refrigerators, walk-in refrigerator, freezer, drawers, and cabinets sanitary and organized.
Maintain daily temperature logs for food being served and for refrigerators and freezers.
Label refrigerated foods with dates and contents and ensure healthy rotation of food stock.
Prepare and file necessary internal and external reports.
Perform cook duties as necessary, including preparing and serving meals.
Lift and carry cooking materials and supplies and operate necessary kitchen equipment for food preparation and cleanup.
Perform other assigned duties, such as team meetings, in-service training, fundraising, and special events or meals.
Attend USDA training seminars and other required professional training.