Assistant Cook

The Salvation Army; New York (NY); On-site; USD 40,000 - 55,000; Full time

Job summary

A leading organization is seeking an Assistant Kitchen Manager to oversee daily operations of their soup kitchen. The role involves supervising food preparation, managing kitchen staff, and ensuring compliance with safety standards. Ideal candidates will have experience in food preparation and excellent organizational skills.

Qualifications

• Minimum of 2 years of experience in food preparation and line cooking.
• Knowledge of a wide range of recipes.
• Familiarity with kitchen sanitation and safety regulations.

Responsibilities

• Supervise food prep and cooking for the soup kitchen program.
• Maintain kitchen inventory and comply with safety standards.
• Guide kitchen staff volunteers to ensure quality food service.

Skills

Communication

Team Management

Conflict Management

Organizational Skills

Job description

Overview

We are looking for an assistant Kitchen Manager to help with the daily soup kitchen program and its operations. The assistant Kitchen Manager's responsibilities include supervising food prep and cooking, maintaining a fully stocked kitchen inventory, and complying with safety and cleanliness standards as well as all Salvation Army Policies and procedures. The Assistant Kitchen Manager should be able to manage our kitchen staff volunteers and guide them to prep quality food to be served, ensuring all plates are properly cooked and served to our clients.

Responsibilities

1. Work schedule hours, report to open kitchen on time.
2. Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and other kitchen equipment.
3. Assume 100% responsibility for the quality of products.
4. Know and comply consistently with standard portion sizes, cooking methods, quality standards, and kitchen rules.
5. Follow all Salvation Army policies and procedures.
6. Stock and maintain appropriate levels of food products in the pantry, keep accurate inventory to prevent reorders, and ensure the shelf life of items.

Qualifications

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