Assistant Cook

Responsibilities

• Supervise food prep and cooking
• Maintain fully stocked kitchen inventory
• Comply with safety and cleanliness standards
• Comply with Salvation Army Policies and procedures
• Manage kitchen staff volunteers
• Guide volunteers to prep quality food
• Ensure all plates are properly cooked and served
• Work schedule hours, report to open kitchen on time
• Prepare a variety of meats, seafood, poultry, vegetables and other food items
• Absorb 100% responsibility for quality of products
• Know and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules
• Stock and maintain food pantry levels
• Maintain accurate inventory to prevent reorders and ensure shelf life

Qualifications

• Minimum of 2 years of experience in food preparation, line cooking, fry cooking
• Ability to communicate clearly with co-workers and corps officers, kitchen volunteers and dining room personnel, and guests
• Ability to reach, bend, stoop, and frequently lift up to 50 lbs.
• Ability to work in a standing position for long periods (up to 3 hours)
• Knowledge of a wide range of recipes
• Familiarity with kitchen sanitation and safety regulations
• Excellent organizational skills
• Conflict management ability
• Ability to manage a team in a fast-paced work environment