Line Chef - Najim Community Kitchen

San Antonio Food Bank; San Antonio (TX); On-site; USD 30,000 - 40,000; Full time

Job summary

Join a leading non-profit organization as a Line Chef at the Najim Community Kitchen. You will be responsible for meal preparation, maintaining kitchen standards, and supervising volunteers. This role requires strong communication skills, attention to detail, and a culinary background. Flexibility for early mornings and weekends is essential.

Qualifications

• At least 1 year of food service experience or completion of a Culinary Arts Program.
• ServSafe Manager’s or Food Handler’s Certification required.

Responsibilities

• Prepare meals according to USDA and TDA regulations.
• Maintain a clean and sanitary kitchen environment.
• Supervise trainees and volunteers as needed.

Skills

Effective communication skills

Time management

Attention to detail

Education

Culinary Arts Program

Job description

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General Description:

Responsible for the daily preparation of food items in the pantry, fry, and/or stations or other areas of the kitchen.

Essential Functions:

1. Assist with preparing meals (Breakfast, Lunch, Dinner, and Snacks) according to USDA and TDA regulations for CACFP, SFSP, and National School Lunch, School Breakfast, and After School Snack programs.
2. Adhere to planned menu to conserve food costs and maintain regulatory compliance.
3. Maintain a clean and sanitary kitchen environment, including equipment, tools, worktables, and environment, following Health Standards and the “clean as you go” policy.
4. Maintain an organized work environment and conduct regular inventory control of specific product lines, following SAFB receiving procedures for accuracy.
5. Use proper FIFO methods for inventory, and operate SAFB equipment including forklifts safely.
6. Ensure all refrigerated equipment is properly logged, monitored, rotated, and report deficiencies to the Executive Chef.
7. Supervise and engage trainees and volunteers when delegated, especially in the absence of the Executive Chef.
8. Assist with preparing catering event meals and graduations as directed.
9. Adhere to all SAFB policies and maintain accurate documentation on production records, food temperature logs, sanitation logs, delivery sheets, and other documentation as required.
10. Follow instructions from Supervisors and Directors as needed.

Minimum Requirements:

• At least 1 year of food service experience or completion of a Culinary Arts Program.
• ServSafe Manager’s or Food Handler’s Certification.
• Effective communication skills.
• Ability to manage time efficiently and work independently.
• Ability to work cooperatively with staff, volunteers, and agency personnel.
• Attention to detail, accuracy, and meeting deadlines.
• Good judgment and discretion.
• Professional and courteous demeanor.
• Availability to work at least 40 hours per week, with flexibility for early mornings and weekends.
• Successful pre-employment drug screening.

Physical Demands:

Must be able to sit, talk, hear, reach, and use fine manipulation and near visual acuity constantly. Frequently walk, use gross manipulation, push, pull, stoop, and keyboard. Occasionally lift/move up to 25 pounds.

Work Environment:

Primarily indoor with occasional outdoor events. May require travel to different locations. Noise level usually moderate.

Additional Details:

• Seniority level: Entry level
• Employment type: Other
• Job function: Management and Manufacturing
• Industry: Non-profit Organizations