Impact Kitchen Chef — Serve 3 Meals Daily (Onsite)

Houston-Area-Women; Houston (TX); On-site; USD 23,000 - 26,000; Full time

Benefits offered by this job

Medical, Dental, Vision, Life, and Dis

Disability Insurance

Time Away From Work Program

Vacation Leave (15–30 days/yr)

Sick Leave (112 hours/yr)

11 Holidays observance

401(k) with 125% match

Job summary

Houston Area Women's Center (HAWC) is seeking a Residential Cook to prepare and serve meals for clients, maintain kitchen safety, and ensure compliant meal portions. The role requires at least one year in food service, high school diploma, and valid Food Management and Culinary certificates when possible.

Onsite schedule is Monday–Friday, 5:30 a.m.–2:30 p.m., with 10% travel for off-site locations. You will monitor inventories, prepare three daily meals at the Flagship Campus, and adhere to

Qualifications

• High School Diploma or GED equivalent.
• Minimum of one year of food service experience.
• Proficient in Microsoft Office, Outlook, Excel, and Teams.
• Maintain a valid Food Management Certificate.
• Maintain a valid Culinary Certificate, preferred.
• Texas driver’s license with reliable transportation.

Responsibilities

• Monitor food inventories and document according to donor guidelines (Houston Food Bank, etc.).
• Prepare three meals per day for clients at the Flagship Campus at posted meal-times.
• Follow CACFP guidelines for meal preparation and portion control.
• Prepare sack lunches for clients away from the Flagship Campus during posted meal-times.
• Ensure sanitation and safety protocols per city, state, and federal standards.

Skills

Food preparation

Kitchen safety

Time management

Teamwork

Attention to detail

Education

High School Diploma or GED

Tools

Outlook

Excel

Teams

Job description

Houston Area Women's Center (HAWC) is seeking a Residential Cook to prepare and serve meals for clients, maintain kitchen safety, and ensure compliant meal portions. The role requires at least one year in food service, high school diploma, and valid Food Management and Culinary certificates when possible.

Onsite schedule is Monday–Friday, 5:30 a.m.–2:30 p.m., with 10% travel for off-site locations. You will monitor inventories, prepare three daily meals at the Flagship Campus, and adhere to