What are the responsibilities and job description for the Assistant Cook position at Salvation Army ARC?
Overview
We are looking for an assistant Kitchen Manager to help with the daily soup kitchen program and its operations. The assistant Kitchen Manager's responsibilities include supervising the food prep and cooking, maintaining a fully stocked kitchen inventory, and complying with safety and cleanliness standards as well as all Salvation Army Policies and procedures. The Assistant Kitchen manager should be able to manage our kitchen staff volunteers and guide them to prep quality food to be served, all plates are properly cooked and served to our clients
Responsibilities
We are looking for an assistant Kitchen Manager to help with the daily soup kitchen program and its operations. The assistant Kitchen Manager's responsibilities include supervising the food prep and cooking, maintaining a fully stocked kitchen inventory, and complying with safety and cleanliness standards as well as all Salvation Army Policies and procedures. The Assistant Kitchen manager should be able to manage our kitchen staff volunteers and guide them to prep quality food to be served, all plates are properly cooked and served to our clients
Responsibilities
- Work schedule hours, report to open kitchen on time.
- Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
- Assumes 100% responsibility for quality of products
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules.
- Follows all Salvation Army policies and procedures.
- Stocks and maintains enough levels of food products in the food pantry for further use. Maintain a food pantry accurate inventory to prevent reorders and guarantee the shelf life of the
- Minimum of 2 years-of experience in food preparation, line cooking, fry cooking, and
- Must be able to communicate clearly with co-workers and corps officers, kitchen volunteers and dining room personnel, and guests.
- Be able to reach; bend, stoop, and frequently lift up to 50
- Be able to work in a standing position for long periods (up to 3hours).
- Knowledge of a wide range of recipes
- Familiarity with kitchen sanitation and safety regulations.
- Excellent organizational skills.
- Conflict management
- Ability to manage a team in a fast-paced work environment
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