Institutional Cook & Food Service Specialist

Omaha Kroc; Topeka (KS); On-site; USD 16,531,000 - 22,042,000; Full time

Job summary

The Salvation Army in Topeka, KS is seeking a kitchen worker responsible for planning, preparing, and serving nutritious meals in an institutional setting.

The role emphasizes maintaining sanitary standards, inventory control, and functioning in a fast-paced kitchen, with weekend work and possible training of staff.

Candidates should have a high school diploma, at least one year of institutional cooking experience, ServeSafe within 90 days, and flexibility with hours.

Qualifications

• High school diploma or equivalent required.
• Minimum one year cooking experience in an institutional setting.
• ServeSafe Certification required within 90 days; First Aid/CPR preferred.
• Ability to read nutrition information, recipes and labels.

Responsibilities

• Prepares and serves meals.
• Use of basic cooking utensils and equipment.
• Inspects kitchen and dining areas, kitchen utensils and equipment to ensure sanitary standards and licensing requirements.
• Assists in maintaining food inventories.
• Prepares and places food items for storage in designated areas.
• Operates dishwashing equipment.
• Clean work areas, equipment and utensils, maintain high sanitary standards and meeting licensing regulations.
• Maintain security for work area and food inventories.
• May train other kitchen staff.

Skills

Mission alignment

Flexibility

Environment adaptability

Nutrition/labels

Math/Inventory

Quality control

Interpersonal skills

HIPAA confidentiality

Education

High school diploma or equivalent

Job description

The Salvation Army in Topeka, KS is seeking a kitchen worker responsible for planning, preparing, and serving nutritious meals in an institutional setting.

The role emphasizes maintaining sanitary standards, inventory control, and functioning in a fast-paced kitchen, with weekend work and possible training of staff.

Candidates should have a high school diploma, at least one year of institutional cooking experience, ServeSafe within 90 days, and flexibility with hours.