Program Cook

Responsibilities

• Provide high levels of guest service while preparing food, overseeing equipment maintenance, kitchen cleanliness, ordering, receiving, and storage of all food items.
• Ensure member and guest satisfaction.
• Cook food orders, receive food, control inventory, rotate stock, and stock supplies.
• Auxiliary in event set-up, execution, and cleanup as needed.
• Complete responsibilities within the written schedule and maintain cleanliness of equipment, storage areas, and floors to standards.

Qualifications

• Three to five years of supervisory experience within a hospitality operation with hands-on knowledge of food, cooking techniques, and on-premise events.
• Able to function in a fast-paced, frequently changing work environment.
• Possess good guest service skills.
• Able to lift and carry at least 40 pounds.
• Able to stand on feet for long periods of time.
• Able to work well with others while responding to direction and feedback.
• Able to read, write, and clearly communicate in English.
• Proficient in Microsoft Word, Excel, and Lotus Notes.
• Demonstrate understanding of food costing and portion control.
• Able to function effectively with minimal supervision.
• Must hold a ServSafe Manager Certification and a Philadelphia Food Establishment Personnel Food Safety Certificate.
• Must meet all Child Protection Clearances requirements including PA Act 153 Child Abuse History Clearance; PA State Police Criminal Record Check; FBI Criminal Record Check; and completion of PA Act 153 of 2014 Mandated Reporter training.
• Must understand, appreciate, and support The Salvation Army’s Mission.