Lead Cook - The Salvation Army Eastern Territory

TITLE:                       Lead Cook

DEPARTMENT:       Worship & Arts

REPORTS TO:         Kitchen Supervisor

SUPERVISES:          N/A

STATUS:                   Non-Exempt

SCHEDULE:             Part-Time.

FUNCTION: A lead cook will support the Food Service and Events department.  They will function in a team environment.  They will provide a high quality atmosphere/environment allowing for the various programs to thrive.  They will provide excellent service to all who participate in functions held at the Kroc Center.  Their character and attitude must always promote the principles in keeping with the Mission of The Salvation Army.

General:

• Use excellent communication skills to work positively with different populations and build rapport with clients
• Ensure that a safe and healthy environment exists for patrons
• Will communicate clearly and specifically with Kitchen Supervisor.
• Strictly adheres to prescribed standardized recipes and kitchen procedures
• Diligently works at his/her given tasks and offers help to others when needed
• Prepares and serves food in an attractive manner
• Maintains good personal hygiene
• Performs given duties at special meal functions
• Relates successfully with peers, children and public
• Follows all necessary health requirements and dress code
• Give the Kitchen Supervisor advanced notice if unable to be at scheduled shift
• Maintain any certifications required for the position (ie: Serv Safe)
• Will work evening and weekend hours to support programming and events.

Equipment:

• He/she acquaints themselves with all kitchen and concession equipment
• Maintains orderly and clean work areas
• Adheres to strict sanitary standards
• Keep up-to-date on cooking and equipment trends

Administration:

• If given management responsibility in the main kitchen he/she will follow through on all direction given by the Kitchen Supervisor/Events and Programming Manager.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.
• Working with the Kitchen Supervisor - Estimate food and beverage consumption in order to anticipate amounts to be purchased or requisitioned.
• Working with the Kitchen Supervisor – Help maintain food and equipment inventories, and keep inventory records.
• Working with the Kitchen Supervisor – Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Working with the Kitchen Supervisor – Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety.
• Help train and guide interns

• All other duties as deemed necessary and appropriate by the Kitchen Supervisor or Events and Programming Manager

• One year of culinary school completed and continuing to work on degree. Or equivalent cooking experience in quality food establishments.
• At least 2 years of professional cooking experience
• Able to supervise staff and give clear directions
• A person of good character
• Able to follow directions
• Willing to work a variety of schedules as needed
• Must be able to work well with others

The Salvation Army’s Mission Statement
The Salvation Army, an international movement, is an evangelical part of the universal Christian church.
Its message is based on the Bible. Its ministry is motivated by the love of God.
Its mission is to preach the gospel of Jesus Christ
and to meet human needs in His name without discrimination.