Culinary Lead

SeniorAge; Missouri; On-site; USD 20,000 - 29,000; Full time

Job summary

SeniorAge in Missouri seeks a Culinary Lead to plan, prepare, and serve meals in a center setting. You will supervise food service staff and volunteers, cross-train team members, and collaborate with kitchen staff and the Center Lead to maintain a positive, mission-aligned workplace.

This safety-sensitive role requires two years of cooking experience, supervisor experience preferred, and necessary certifications.

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, preparation and service of meals.
• Supervise all food service assistants, paid and volunteer.
• Cross-train employees in all kitchen positions.
• Collaborate with kitchen staff and Center Lead to maintain a positive work environment.

Job description

Job Details

Job Location: Central Crossing Sr. Ctr. - Shell Knob, MO 65747

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

• 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.