Lodge Cook

The Salvation Army•Ashford, CT

21d•Onsite

About The Position

Work with the supervisor to prepare the menu and food order. Responsible for preparing and serving meals, cleaning and sanitizing all equipment and dishes, and maintaining a clean kitchen and dining space. Ensure adherence to all health and safety standards and promptly report equipment and facility concerns to the supervisor.

Requirements

Must embrace, support, and reflect well on The Salvation Army’s mission and values.
Must be at least 18 years old and have at least two years of experience in food preparation in an institutional setting.
Must possess a Qualified Food Operator (QFO) certificate or be willing to obtain this certification within five days of being hired.
Ability to maintain the cleanliness of the kitchen.
Ability to manage food preparation to deliver a prompt meal schedule.
Ability to stand in one place for hours at a time.
Ability to work with little to no supervision in a calm demeanor while maintaining a high level of performance.
Able to work a flexible schedule to accommodate weekends, mornings, afternoons, and evenings.
Initiative, self-direction, and ability to supervise kitchen volunteers and staff.
Strong interpersonal skills and a positive attitude.
Must be able to perform heavy lifting up to 50 lbs.
Must be familiar with State, ACA, and USDA regulations for food preparation and serving.
Must have the ability to work effectively as part of a team.
Must provide your own transportation to and from the work site.
Will respect and promote the interest of The Salvation Army.

Nice To Haves

Previous experience cooking for groups ranging from 30-400 is strongly preferred.
Previous experience supervising volunteers or staff preferred.

Responsibilities

Adhere strictly to rules regarding health and safety.
Prepare menu and generate a food order to be provided to the supervisor in a timely manner.
Receive food when delivered, check deliveries for accuracy, and give food invoices to the supervisor.
Store all foods neatly and appropriately upon delivery.
Remove expired food continuously.
Make sure that all meals are prepared on time, appetizing, nutritious, presented well, and with adequate portions.
Attend workshops, meetings, and training as necessary to be informed of regulations and changes.
Clean up after all food preparations, including but not limited to dishwashing, taking out trash, etc.
Ensure the kitchen and dining area are clean and sanitary, meeting all State and ACA sanitary codes.
Ensure that the walk-in and reach-in coolers are clean and the temperatures are within the correct degree range.
Maintain cleanliness and sanitation of the kitchen throughout the day.
Notify supervisors of any damages, deficits, and disturbances (e.g., water leaks, heat not working correctly, clogged pipes, pest infestation, etc.).
Protect equipment and report any inadequacies to the supervisor.
Set up the dining room with the assistance of available volunteers and on-call staff.