Culinary Lead

SeniorAge; Marshfield (MO); On-site; USD 20,000 - 29,000; Full time

Job summary

SeniorAge's Culinary Lead role at Marshfield Senior Center in Marshfield, MO, focuses on planning, preparing and serving meals while supervising all kitchen staff and volunteers. Cross-training ensures that all positions are covered, maintaining a positive, mission-driven environment.

This day-shift, full-time position requires a GED/HS diploma, food handlers and ServSafe certificates, and compliance with safety-testing protocols and background checks.

Qualifications

• GED or High School diploma required.
• Two years experience cooking in a restaurant, school or large group.
• Food Service Supervisory experience preferred.
• Work experience may be substituted for education.
• Must possess a valid driver's license and have a good driving record.
• Food handlers certificate required; must be obtained within first 90 days of employment.
• ServSafe certificate required in applicable counties; must be obtained within the first year of employment.

Responsibilities

• Oversee planning, preparing and serving of meals.
• Supervise food service assistants and volunteers.
• Cross-train employees in all kitchen positions.

Skills

People skills

Attention to detail

Teamwork

Multitasking

Supervisory ability

Education

GED or HS diploma

Food handlers certificate

ServSafe certificate

Job description

Job Details

Job Location: Marshfield Senior Center - Marshfield, MO 65706

Position Type: Full Time

Salary Range: $18.00 - $18.00 Hourly

Job Shift: Day

The Culinary Lead oversees the planning, preparing, and serving of meals. The Culinary Lead supervises all food service assistants, both paid and volunteer, and cross-trains employees in all kitchen positions. The Culinary Lead will collaborate with the kitchen staff and Center Lead to create a positive work environment that supports the organization’s mission, vision and values.

This is a safety sensitive position.

PRE-EMPLOYMENT DRUG TESTING AND BACKGROUND CHECKS ARE REQUIRED FOR THIS SAFETY SENSITIVE POSITION. SENIORAGE COMPLIES WITH THE FEDERAL DRUG-FREE WORKPLACE ACT OF 1988.

Qualifications

EDUCATION, TRAINING AND EXPERIENCE REQUIREMENTS

• GED or High School diploma required.
• Two years experience cooking in a restaurant, school or large group.
• Food Service Supervisory experience preferred.
• Work experience may be substituted for education.
• Must possess a valid driver's license and have a good driving record.
• Food handlers certificate required; must be obtained within first 90 days of employment.
• ServSafe certificate required in applicable counties; must be obtained within the first year of employment.

KNOWLEDGE, SKILLS AND ABILITIES

• Excellent people skills and professionalism.
• Skill in completing multiple tasks at once.
• Ability to use good judgment and decision-making skills.
• Ability to pay close attention to detail.
• Ability to follow and verbal and written instruction.
• Ability to work in a fast-paced, team environment with frequent interruptions.
• Demonstrated understanding of safe technique skills for food preparation.
• Demonstrated understanding of proper procedure for kitchen operation, sanitation procedures and cleaning equipment.
• Ability to calibrate a thermometer.
• Ability to prepare and maintain accurate records.
• Ability to understand basic math.
• Proven ability to supervise others.
• Willingness to learn required computer skills to support operations and reporting.

Normal working conditions in a kitchen/dining environment, may be exposed to hazardous conditions such as possible slippery floors, extreme temperatures, hot and cold products, and sharp objects.

PRE-EMPLOYMENT DRUG TESTING AND BACKGROUND CHECKS ARE REQUIRED FOR THIS SAFETY SENSITIVE POSITION. SENIORAGE COMPLIES WITH THE FEDERAL DRUG-FREE WORKPLACE ACT OF 1988.

PHYSICAL CONTEXT AND WORK ENVIRONMENT

Physical Requirements/Percentage of Work Time Spent on Activity:

75-100%:

• Seeing: Must be able to see well enough to read recipes, directions and use computer.
• Hearing: Must be able to hear well enough to communicate with customers, vendors and employees.
• Standing/Walking: Must be able to move about department.
• Grasping/Feeling: Must be able to type and use equipment and electronic devices.
• Motor Coordination: Must be able to accurately gauge lengths of time and distance and have the ability to maintain focus.

50-74%:

• Lifting/Pulling/Pushing: Must be able to lift food items/products/boxes.
• Travel: Must be able to travel to various location as needed.
• Drive: Must be able to drive to various location as needed.

25-49%:

• Climbing/Stooping/Kneeling: Must be able to stoop or kneel to pick up items from the floor.

0-24%:

• Sitting: Must be able to sit for long periods of time.