Community Kitchen Cook — Menu Planning & Safety

The Salvation Army; West Bergen (NJ); On-site; USD 32,000 - 52,000; Full time

Job summary

The Salvation Army in New Jersey is seeking a Cook to oversee food preparation and serving meals for participants in our Child Care and Adult Food programs. The cook is responsible for maintaining the cleanliness, inventory, and safety of the Corps kitchen.

Responsibilities include planning menus per nutritional guidelines, preparing and delivering meals, maintaining supplies, placing orders, and ensuring hygiene and licensing compliance.

Qualifications

• High School diploma or equivalent.
• 1–2 years of professional food service experience.
• Infant/Child and Adult CPR and First Aid certification or willingness to obtain within the first 90 days.
• Must clear fingerprint and CARI background checks.
• Health screening including physical and TB results within the first 90 days.
• Must be able to lift 30lb and stand for long periods of time.
• Bilingual (English and Spanish) preferred.
• Must understand and support The Salvation Army’s mission as a church and a social services organization.

Responsibilities

• Plan menus in accordance with nutritional guidelines and food restrictions.
• Prepare, cook, and deliver meals to program participants.
• Keep inventory of and organize food and kitchen supplies.
• Place orders for food and kitchen-related supplies.
• Maintain hygiene and safety of kitchen per state licensing requirements.
• Dispose of old, leftover, or expired food from fridge/freezer.
• Maintain kitchen equipment and inform management of issues.
• Other duties within the scope of the role as assigned by supervisors.

Skills

Food service experience

CPR/First Aid certification

Bilingual English/Spanish preferred

Education

High School diploma or equivalent

Job description

The Salvation Army in New Jersey is seeking a Cook to oversee food preparation and serving meals for participants in our Child Care and Adult Food programs. The cook is responsible for maintaining the cleanliness, inventory, and safety of the Corps kitchen.

Responsibilities include planning menus per nutritional guidelines, preparing and delivering meals, maintaining supplies, placing orders, and ensuring hygiene and licensing compliance.