Culinary Lead

SeniorAge; Missouri; On-site; USD 45,000 - 65,000; Full time

Job summary

SeniorAge seeks a Culinary Lead to plan, prepare, and serve meals while supervising all food service staff, including volunteers. The role includes cross-training teammates across kitchen positions and collaborating with kitchen staff and the Center Lead to foster a positive work environment aligned with our mission and values.

Candidate must have a HS diploma or GED, 2 years of cooking experience in large settings, and food safety certifications. A valid driver's license is required.

Qualifications

• GED or High School diploma required.
• Two years experience cooking in a restaurant, school or large group.
• Food Service Supervisory experience preferred.
• 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

• Oversees planning, preparing, and serving meals.
• Supervises food service assistants, both paid and volunteer.
• Cross-trains employees in all kitchen positions.
• Collaborates with kitchen staff and Center Lead to create a positive work environment.
• Supports the organization's mission, vision and values.

Skills

Supervision

People skills

Multitasking

Safety procedures

Math skills

Education

HS Diploma or GED

Job description

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.EDUCATION, TRAINING AND EXPERIENCE REQUIREMENTSGED 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 ABILITIESExcellent 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 ENVIRONMENTPhysical 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.