Summer Food Service Program Kitchen Staff (May 27 to Aug 7)

SAN ANTONIO FOOD BANK INC•San Antonio, TX

1d•$20 - $20•Onsite

About The Position

This seasonal position assists with preparing meals (Breakfast, Lunch, Dinner, and Snack) during the summer for the Summer Food Service Program (SFSP). Food Production Staff are critical to the successful operation of our Summer Program throughout San Antonio, New Braunfels, and rural service areas. The term of the season is May 27 to August 7th. Essential Functions: Adhere to planned menu for the purpose of conserving food cost. Follow verbal and/or written instructions for preparing, portioning, garnishing and serving meals, storing food, and utilizing and maintaining equipment and facility. Ensure all kitchen equipment, tools, worktables, and environment are in working condition prior to using. Maintain a clean and sanitary, safe and organized work environment according to Department of Health’s standards and using the “clean as you go” methodology - continuously tidying up your workspace. Ensure meal protection from contamination and proper use of equipment for both hot and cold holdings as determined by the meals served. Assist and comply with any other verbal or written instruction(s) issued by Culinary Leadership or other management staff of the San Antonio Food Bank (SAFB). Ability to work with SAFB staff and volunteers promoting a positive and teamwork type attitude. Assist with providing accurate meal, beverage, side items, and serving utensils counts to each site. Ability to count, track and log quantities and make corrections as needed. Assist with providing food packaging quality assurance. Pull inventory as needed using proper First-In, First-Out (FIFO) methods. Ensure all refrigerated equipment is properly logged, monitored and rotated, reporting any deficiencies to Executive or Sous Chef(s). Adhere to all SAFB policies. Applicants are required to submit to a drug test as part of the hiring process

Requirements

High School Diploma or equivalent.
Prior food service work preferred.
Must possess Food Handler’s Certification prior to the first day of work.
Available to work a flexible schedule including mornings as early as 4am, typically Monday to Friday.
Willingness to learn to prepare nutritious meals according to SFSP feeding requirements.
Ability to manage time efficiently and to work independently with minimum supervision.
Ability to work cooperatively with other staff, volunteers, and agency personnel.
Attention to detail, accuracy, and the meeting of deadlines.
Good judgment and discretion.
Ability to present a professional demeanor under a variety of conditions.
Successful completion of a pre-employment drug screen.

Nice To Haves

Food Service experience
ServSafe Certification or Culinary Training Program completion.

Responsibilities

Adhere to planned menu for the purpose of conserving food cost.
Follow verbal and/or written instructions for preparing, portioning, garnishing and serving meals, storing food, and utilizing and maintaining equipment and facility.
Ensure all kitchen equipment, tools, worktables, and environment are in working condition prior to using.
Maintain a clean and sanitary, safe and organized work environment according to Department of Health’s standards and using the “clean as you go” methodology - continuously tidying up your workspace.
Ensure meal protection from contamination and proper use of equipment for both hot and cold holdings as determined by the meals served.
Assist and comply with any other verbal or written instruction(s) issued by Culinary Leadership or other management staff of the San Antonio Food Bank (SAFB).
Ability to work with SAFB staff and volunteers promoting a positive and teamwork type attitude.
Assist with providing accurate meal, beverage, side items, and serving utensils counts to each site.
Ability to count, track and log quantities and make corrections as needed.
Assist with providing food packaging quality assurance.
Pull inventory as needed using proper First-In, First-Out (FIFO) methods.
Ensure all refrigerated equipment is properly logged, monitored and rotated, reporting any deficiencies to Executive or Sous Chef(s).
Adhere to all SAFB policies.
Applicants are required to submit to a drug test as part of the hiring process