Institutional Cook: Nutritious Meals + Full Benefits

Omaha Kroc; Kansas City (KS); On-site; USD 17,000 - 25,000; Full time

Benefits offered by this job

Medical, Vision, Dental Insurance

Life Insurance

Supplemental Insurance

Retirement Plans

PTO

Job summary

The Salvation Army in Kansas City is seeking a full-time kitchen cook to prepare and serve nutritious meals in an institutional setting. You will work with basic kitchen equipment, closely following recipes and nutrition labels to meet licensing and quality standards.

Responsibilities include stocking inventories, maintaining sanitary conditions, operating dishwashing equipment, and possibly training junior staff.

Qualifications

• High school diploma or equivalent required.
• Minimum one year institutional cooking experience.
• ServeSafe Certification required within 90 days of employment.
• First Aid and CPR certification preferred but not required.
• Ability to read nutrition labels, recipes and product labels.

Responsibilities

• Plans, prepares and serves meals.
• Uses basic cooking utensils and equipment.
• Inspects kitchen and equipment to ensure sanitary standards and licensing.
• Maintains food inventories.
• Prepares and stores food items properly.
• Operates dishwashing equipment.
• Maintains clean work areas and high sanitary standards.
• Maintains security for work area and inventories.
• May train other kitchen staff.

Skills

Nutrition labels

Math and record-keeping

Professionalism with diverse groups

Flexible hours

Quality control

Confidentiality (HIPAA)

Train other kitchen staff

Work in warm and cold environments

Irregular hours willingness

Education

High school diploma or equivalent

Job description

The Salvation Army in Kansas City is seeking a full-time kitchen cook to prepare and serve nutritious meals in an institutional setting. You will work with basic kitchen equipment, closely following recipes and nutrition labels to meet licensing and quality standards.

Responsibilities include stocking inventories, maintaining sanitary conditions, operating dishwashing equipment, and possibly training junior staff.