Lead Cook

The Salvation Army USA Central Territory•Columbia, MO

16d•$18

About The Position

The Lead Cook is responsible for the efficient and healthy operation of the kitchen and dining area at The Salvation Army Harbor House Shelter in Columbia, Missouri. Duties include documenting weekly menu plans, reporting food and supply needs to the supervisor, preparing and serving meals, and cleaning the kitchen and dining area. The role oversees daily kitchen and food-storage operations and assigns work to the Weekend Cook and residential and community volunteers. This is a full-time, 40-hour-per-week position.

Requirements

High school diploma or equivalent; a combination of education and experience will be considered.
One year of cooking experience preparing food for large groups of 30–50 people.
One year of supervisory experience.
Ability to follow recipes, food-safety handling instructions, and the job description.
Medical qualification to work in a food-service area.
Ability to prepare meals in large quantities.
Valid driver's license and ability to pass The Salvation Army MVR check.
Must possess or obtain Adult and Child CPR, First Aid, Blood Borne Pathogens, and ServSafe certifications within three months of employment.
Team player and self-starter able to manage several projects at once and perform well with minimum supervision.
Ability to think independently and demonstrate sound judgment.
Support for The Salvation Army's mission and policies.

Responsibilities

Oversee daily kitchen and food-storage operations and assign work to the Weekend Cook and residential and community volunteers.
Ensure established cleanliness, sanitation, disease-control, and safety procedures are followed.
Prepare weekly menus and submit them to the supervisor in advance, with a shopping list for food and supplies not provided through donations.
Establish and maintain a food inventory system.
Order food from The Food Bank and other vendors as assigned, and pick up items from the Food Bank and additional vendors.
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 food with its date and contents and ensure food stock is rotated properly.
Prepare and file necessary internal and external reports.
Prepare meals as needed, lift and carry cooking materials and supplies, and operate kitchen equipment for food preparation and cleanup.
Perform other assigned duties, including team meetings, in-service training, fundraising, and special events or meals.
Attend USDA training seminars and other required professional training.