Lead Cook

The Salvation Army USA Central Territory; St. Louis (MO); On-site; USD 23,866 - 33,992; Full time

Job summary

The Salvation Army Family Haven Shelter in St. Louis, Missouri is hiring a Lead Cook for a full-time 40-hour work week. Starting pay is $21.00 per hour, located at 10740 West Page Ave, St.

Louis, MO 63132. Duties include menu planning, inventory control, and maintaining kitchen sanitation. Qualifications include a high school diploma or equivalent, 1 year cooking for large groups, 1 year supervisory experience, and required certifications (CPR/First Aid, Serv Safe).

Qualifications

• High school diploma or equivalent with cooking and supervision experience.
• Ability to follow recipes, safety guidelines and job description.
• Must be able to work in a food service environment and large quantities.

Responsibilities

• Prepare weekly menus and shopping lists; manage food inventory.
• Maintain sanitation of dining area and kitchen surfaces.
• Keep refrigerators/freezers organized and labeled with dates.
• Maintain daily temperature logs and rotate stock properly.
• Submit internal and external reports as required.
• Perform cook duties and operate kitchen equipment safely.
• Attend training, participate in team meetings, and support events.
• Drive to pickup supplies using TSA transportation when needed.

Skills

Team player

Self-starter

Good judgment

Education

High school diploma or equivalent

One year cooking experience for large groups (30-50)

One year supervisory experience

CPR/First Aid certification

Serv Safe certification

Job description

Lead Cook

The Salvation Army Family Haven Shelter located in St. Louis, Missouri, is looking for a Lead Cook.

This is a full-time position, 40 hours per week, with starting pay of $21.00 per hour. We are located at 10740 West Page Ave, St. Louis, Missouri 63132.

Essential Functions

1. Prepare weekly menus and submit in advance to the supervisor, along with a shopping list for food/supplies not provided by donations. Establish and maintain a food inventory system. Order food from The Food Bank and other vendors as assigned. Make pickups at The Food Bank and additional vendors to visually select additional items as are available but not on the phone menu.
2. Ensure dining room tables and floors are sanitary before and after meals.
3. Keep kitchen refrigerators, walk-in refrigerator, freezer, and all drawers and cabinets sanitary and always organized.
4. Keep and maintain a daily temperature log of food being served, as well as all refrigerators and freezers. Keep all foods in the refrigerators labeled with date and contents ensuring a healthy rotation of food stock.
5. Prepare and file necessary internal and external reports.
6. Perform the duties of cook as necessary. Lift and carry cooking materials and supplies. Operate necessary kitchen equipment for food preparation and clean-up.
7. Perform other duties as assigned (e.g., team meetings, in-service training, fundraising and special events/meals).
8. Attend USDA training seminars and other professional training as required.
9. Report any damage or theft of kitchen items to supervisor.
10. Maintain client confidentiality, proper client staff boundaries and comply with Safe From Harm guidelines.
11. Maintain positive work environment by behaving and communicating in a manner that fosters good relationships with clients, co-workers, and supervisors. This includes, but is not limited to, such actions as resolution of conflicts in a professional manner, courteous treatment of clients, staff, visitors, and volunteers; respect of others person and property; and professional and appropriate communication to and about clients, co-workers, and supervisors.
12. Other duties: Drive to various businesses to pick up supplies or food items with TSA supported transportation.

Minimum Qualifications

High school diploma or equivalent with one year cooking experience for large groups (30-50) and one year of supervisory experience. Combination of education and experience will be considered. Able to comply with recipes, safety handling instructions and job description. Medically qualified to work in food service area. Able to prepare meals in large quantities. Must have valid driver's license and pass TSA MVR check. Must possess or obtain Adult and Child CPR, First Aid, Blood Borne Pathogens and Serv Safe certification within three months of employment. Must be a team player, a self-starter, able to handle several projects at the same time and perform well with minimum supervision. Must think independently and demonstrate sound judgment.

Physical and Working Conditions

Must be capable of performing the above essential duties. Capable of frequently lifting 25 pounds and occasionally lifting 50 pounds. Will occasionally move 50 pounds or more using a dolly/cart/truck. Most work will be indoors in a temperature-controlled environment; however, the kitchen will get above 80 degrees at times. Medium cold category temperatures will be experienced in the walk-in refrigerator/freezer.