Breakfast Cook

Responsibilities

• Kitchen Management
• Thoroughly check and store food and supplies that are delivered to the facility and promptly remit any purchase orders or purchase receipts from the food vendor to the supervisor.
• Collaborate with the supervisor to establish an orderly environment of the kitchen.
• Ensure that the kitchen is clean daily, orderly and free from unnecessary hazards and dangers; regularly clean kitchen supplies, dishes, and utensils after use.
• Prohibit residents from loitering in the kitchen.
• Properly care for supplies and leftovers.
• Ensure trash receptacles are emptied daily.
• Manages the use and distribution pantry stock, kitchen supplies and equipment.
• Report to the supervisor any action necessary to properly maintain the kitchen and its equipment;
• Advise when items or supplies need to be replaced and/or repaired and recommend capital improvements as needed throughout the year and when requested by the house corporation.
• Safety & Security
• Maintains safety, security, and emergency support for the kitchen environment to comply with all local, state and federal ordinances and adheres to food safety best practices.
• Promptly notify the supervisor of any maintenance problems or unsafe conditions in or around the kitchen.
• Observe kitchen and chapter rules, as determined by the chapter and house director.
• Notify supervisor of any accidents or injuries while on duty, immediately.
• Administrative/General Responsibilities
• Reconcile and report all kitchen expenditures as outlined by the supervisor; operate within specified operating budget for meals and kitchen.
• Follow expense approval and expense reporting processes and procedures.
• Plans and manages the work schedule for the kitchen staff.
• Submit work hours for payroll through an online payroll system.
• Refrain from the use of alcohol or drugs in and around the chapter territory.
• Attend scheduled staff meetings and any requested training sessions.

Qualifications

• 2 + years of related experience.
• Possesses a specialty or advanced certification in culinary arts or equivalent experience.
• Possesses experience in large scale meal planning and kitchen management.
• Possesses staff relations, customer service, and safety standards skills.
• Preferred: ServSafe Certified.
• Possesses skills to operate a computer including web browsing, email, and Office products.
• Ability to speak and read English.
• Meet specified physical requirements of lifting no more than 40 lbs, standing on the tile floor for long periods of time, and use of hands to handle and control tools.
• Ability to model, teach, and promote Tri Delta’s employee values.
• Able to use proper discretion and independent judgment in carrying out the primary roles and responsibilities of the position.