Lead Cook

The Salvation Army USA Central Territory; Joplin (MO); On-site; USD 19,000 - 27,000; Full time

Job summary

The Salvation Army corps in Joplin, Missouri is seeking an experienced Lead Cook to join our team. This full-time role (40 hours per week) offers an outstanding benefits program and a starting wage of up to $16.50 per hour.

As Lead Cook, you will supervise volunteers and kitchen staff, plan nutritious menus, prepare meals, maintain sanitation, and ensure safety standards are met. You will also help with inventory, training, and reporting to the Corps Officer.

Qualifications

• High school diploma or equivalent required.
• Must have a valid food handling certificate.
• Ability to follow recipes and safety handling instructions.
• Valid driver's license and ability to pass MVR check.

Responsibilities

• Supervise assistant cooks and volunteers in daily kitchen operations.
• Plan nutritious meals and prepare food for menus and events.
• Maintain inventory, order supplies, and complete reports.
• Train volunteers in food service and sanitation practices.
• Ensure sanitation and safety regulations are followed at all times.

Skills

Food safety

Supervision

Meal planning

Sanitation

Education

High school diploma or equivalent

Food handling certificate

Job description

The Salvation Army corps located in Joplin, Missouri, is looking for an experienced cook to join our team as our new Lead Cook. This is a full-time, 40 hour per week, position that comes with an outstanding benefits program. Starting pay is up to $16.50 per hour.

The Lead Cook is responsible for preparation and serving meals and performing cleanup. This position is expected to advance and support the Mission of The Salvation Army.

Essential Functions

(Reasonable accommodations may be made to enable individuals with disabilities to perform these essential duties.):

1. Supervise assistant cooks and kitchen help including volunteers.
2. Plan nutritious meals and prepare food for designated menus on a daily basis and for special functions.
3. Purchase needed food items and control inventory, receive supplies, complete reports and paperwork. Pick up donated food items for shelter use.
4. Assist with training of volunteer personnel in food service and cleanup.
5. Keep kitchen equipment in working order and report repairs needed to Corps Officer.
6. Maintain order and report any accidents.
7. Assist with special kitchen events.
8. Comply with all safety and health regulations/codes regarding food preparation and service including maintenance of proper sanitation by wearing plastic gloves, hair nets, and aprons.
9. Maintain cleanliness in kitchen and dining areas.
10. Sanitize all cooking utensils.
11. Lift and carry cooking materials and supplies.
12. Operate necessary kitchen equipment for food preparation & clean-up.
13. Prepare statistical reports for the Corps Officer.
14. Attend any necessary state certification classes and participate in required meetings of lodge staff.

This job description should not be interpreted as an all-inclusive list. It is intended to identify the essential duties and requirements of the position. Employee will follow other instructions, and perform other related duties, as may be required by hi/her supervisor. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions.

Minimum Qualifications

High school diploma or equivalent and one year cooking experience. Combination of education and experience will be considered. Able to comply with recipes and safety handling instructions. Medically qualified to work in food service area. Must have a valid food handling certificate. Maintain client confidentiality and treat all persons, both clients and staff, with respect. Possess a valid driver's license and pass The Salvation Army MVR check.

Physical and Working Conditions

Must be able to perform the above essential duties. Capable of frequently lifting 25 pounds and occasionally lifting up to 50 pounds. Will occasionally move 50 or more pounds using dolly/cart/truck. Most work will be indoors in a temperature control environment; however, in the kitchen it will get above 80 degrees at times and cold in the walk-in refrigerator/freezer if so equipped.