Associate, Culinary/Driver

Description

The Culinary Associate/Driver is a dual-impact role essential to our Back-of-House (BOH) café operations. This position is responsible for the daily execution of meal service, ensuring every dish is high-quality, safe, and on time, while leading a team of passionate volunteers.

Duties And Responsibilities

• Volunteer Leadership - Engage, and train volunteers on kitchen protocols, menu details (to include menu alternatives if available), and service standards and proper portions.
• Service Operations - Handle the transportation and setup of daily food service; ensure all meals are served on time and meet quality standards.
• Food Safety & Sanitation - Maintain a rigorous cleaning schedule, set up 3-compartment sinks daily with proper sanitation ratios, and maintain accurate temperature logs for food and refrigeration.
• Quality Control - Collaborate closely with the Executive Chef to maintain and enforce high standards for food quality, consistency and presentation. And with the Site Manager to optimize the guest experience.
• Mission Alignment - Execute all duties in accordance with the mission, vision, and values of Feeding Tampa Bay.
• Food Preparation & Cooking
  • Prep Work: Washes, peels, chops, slices, dices, and measures fruits, vegetables, meats, and other ingredients according to recipes or chef instructions. Accurately weighs, measures, and portions ingredients for use in recipes, ensuring consistency and efficiency.
  • Prepares and assembles cold dishes such as salads, sandwiches, and appetizers.
  • Plating: Ensure every dish meets the standards for portion size and visual appeal.
  • Packs and stores leftover food items appropriately to bring back to Causeway. Works with the Contracted Meals Coordinator to pack up the leftovers for our Market Meals.
• Safety & Sanitation: Adheres to strict sanitation and hygiene standards throughout the kitchen, ensuring a clean and organized work area. Safely and efficiently uses various kitchen tools and equipment, such as knives, slicers, mixers, and food processors and adheres to all safety procedures around them. The use of cut gloves is required. Adheres to all food safety regulations and procedures, ensuring that ingredients are handled and stored properly to prevent contamination. Checks the quality of ingredients, ensuring they are fresh and meet established standards. Properly labels and dates all prepared items, facilitating inventory management and food safety. Cleans and sanitizes workstations, equipment, and utensils, maintaining a hygienic kitchen environment. Ensures all equipment is turned off and temps of refrigeration are recorded prior to leaving for the day. Keep all storage areas clean and organized. Uphold health, safety and food handling regulations and standards. Ensures all kitchen equipment is clean and in working condition—report any issues with the site manager so they can report it to facilities.
• Operations & Support
  • Inventory: Assist in receiving deliveries and stock pantry or walk-in cooler areas using the FIFO method. Helps with inventory management, noting stock levels and informing kitchen managers of items that need to be ordered.
  • Dish Management: Assist with cleaning cookware and operating industrial dishwashers.
  • Works effectively with volunteers and site management to ensure smooth and efficient operations.
  • Transportation
    • Responsible for completing pre and post trip inspections using a checklist on vans every day. Report any issues immediately.
    • Loading and unloading: Securely load and unload product.
    • Responsible for keeping the transportation van and hot boxes clean at all times.
    • Adhere strictly to all local traffic laws, Department of Transportation regulation and company safety policies.

Qualifications

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• EDUCATION AND/OR EXPERIENCE
  • Excel working in a fast-paced, evolving environment and demonstrate the ability to embrace the FTB’s commitment to treat all people with equity and respect in pursuit of our mission to feed people in need and mobilize our community to eliminate hunger.
  • Previous kitchen coordination experience is a plus.
  • 1+ years of experience as a prep cook or in a related kitchen role preferred.
  • Solid understanding of food safety and sanitation procedures (HACCP).
  • Ability to work independently and as part of a team.
  • Excellent time management and prioritization skills.
  • Ability to maintain a clean and organized workspace.
  • Passion for delivering an exceptional food experience.
  • Experience guiding and directing a group of people.
  • Excellent verbal and interpersonal skills.
  • Ability to independently keep multiple projects organized, take the initiative, maintain a highly collaborative work style with the Culinary Team.
  • Ability to work constructively with individuals (the public and volunteers) from a variety of socioeconomic backgrounds in culturally diverse work environments.
  • Proficient with Microsoft Office, Google Suite, Zoom, and Asana experience a plus.
  • Valid SERV Safe Manager Certification or ability to obtain within 90 days.
  • Ability to lift and carry objects weighing up to 50 pounds.
  • Strong communication skills.
  • Willing to actively participate in mission-driven programs, such as food distribution initiatives and disaster relief operations as needed.
  • Flexibility in scheduling, with the ability to work some nights, weekends, and holidays.