Line Chef @ Haven for Hope Campus

The San Antonio Food Bank INC•San Antonio, TX

7d•Hybrid

About The Position

Responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen. This role involves assisting with preparing meals for Haven residents and satellite services, adhering to planned menus, maintaining a clean and sanitary kitchen environment, managing inventory, and supervising volunteers. The position requires adherence to all policies and procedures, including proper documentation and food safety standards.

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.

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.
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 volunteers.
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.