Production Chef

Rhode Island Community Food Bank; Providence (RI); On-site; USD 32,000 - 34,000; Full time

Job summary

Rhode Island Community Food Bank in Providence, RI is seeking a Production Chef to run high-volume meal production in a busy kitchen. The role includes inventory control, ensuring meals are properly prepared, labeled and temped, and maintaining thorough production records.

Requirements include 3+ years in meal production, certified food safety manager, and ability to meet safety and nutrition guidelines. Some travel to partner sites may be required, with workplace lifting and standing typical in

Qualifications

• Three plus years’ experience in meal production.
• Certified food safety manager.
• Food purchasing for meal production experience with large quantity.
• Knowledge and experience with inventory management.
• Menu planning experience.

Responsibilities

• Inventory tracking and securing donated product.
• Meal production with proper labeling and temperature checks.
• Adhere to RI Dept. of Health license regulations and safety standards.
• Deliver meals to partner sites and assist staff as needed.
• Perform other duties as assigned.

Skills

Meal production

Food safety management

Inventory management

Teamwork

Background check

Education

Certified Food Safety Manager

Tools

Microsoft Office

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Production Chef

Full-time Regular Manual Labor Providence, RI, US

Salary Range: $23.00 To $25.00 Hourly

Position Summary: The Production Chefs are responsible for meal production and maintaining a food safe kitchen.

Duties and Responsibilities:

• Inventory tracking
  • Assists the manager with tracking all in-house inventory and works with the operations team to secure as much donated product as possible.
  • Helps track active inventory.
• Meal Production
  • Ensures that all meals are properly prepared, labeled, and temped.
  • Ensures that all production paperwork is properly completed each day.
  • Provides reports and data as requested.
• Food Safety & Nutrition
  • Ensures that all safety standards are met and maintained throughout the meal production process for compliance of RI Department of Health license regulations, including proper cleaning and sanitation procedures of the kitchen facilities.
  • Accepts food deliveries and ensures that they are efficient, expeditious and meet required temperature check and record-keeping procedures.
  • Produces meals following Food Bank nutrition guidelines.
• Customer Service
  • Delivers meal orders to partner sites as needed.
  • Works closely with staff to ensure issues/concerns about the meal program are resolved in a timely manner.
• Other Duties as Assigned

Skills and Qualifications:

• Professionally trained, with experience and demonstrated ability to manage a full food service operation.
• Three plus years’ experience in meal production.
• Certified food safety manager.
• Food purchasing for meal production experience of large quantity meal preparation.
• Knowledge and experience with effective inventory management.
• Knowledge and experience of menu planning.
• Ability to manage multiple projects with attention to detail, deal with interruptions, and maintain focus on tasks while producing accurate work.
• Effective problem-solving skills and the ability to quickly assess issues and develop new strategies.
• Proficiency with Microsoft Windows and Office environment (Word, Excel, Outlook) and standard office equipment.
• Ability to work independently and as part of a team.
• Ability to work with people from diverse social and ethnic backgrounds.
• Must be able to pass a criminal background check.

Working Conditions:Work is typically performed in an office using computers and phones approximately 25% of the time. At least 75% of the time is spent standing in a heated commercial kitchen preparing meals and regularly lifting pans of food up to 50 pounds. On any given day or during any given period of time, the percent of time in the kitchen may vary. May walk through or work in the warehouse and is subject to varying temperatures (exposed dock, coolers, and freezers) in all seasons. On occasion, works outside of normal working hours and drives to sites and events out in the community. There may be additional, occasional, travel to attend meetings and workshops.