Program Cook — Menu Planner & Community Meals

The Salvation Army North & Central Illinois Division; Goshen (IN); On-site; USD 17,047 - 24,280; Full time

Job summary

The Salvation Army North & Central Illinois Division Program Cook role is to plan, prepare, and serve meals for Salvation Army programs while maintaining a safe and clean kitchen. You will also manage the budget for assigned areas and ensure the Mission is carried out effectively.

Responsibilities include setting monthly menus, receiving deliveries, training volunteers, and maintaining food safety standards. Some local travel and weekend work may be required.

Qualifications

• High School Diploma or Equivalent (Preferred).
• Background checks required; results reviewed.
• Experience: Kitchen Experience (Preferred).
• Certifications: Valid driver’s license; Safe From Harm training within 30 days; ServSafe Food handler within 30 days; ServSafe Managers course within 90 days.

Responsibilities

• Plan, prepare, and serve meals at scheduled times in accordance with ServSafe standards.
• Maintain a budget for your assigned area working with the Corps Officer.
• Set monthly menus and ensure ingredients are available for meal preparation.
• Receive, verify, and properly store food deliveries.
• Wear required food service attire and personal protective equipment at all times.
• Communicate kitchen needs, concerns, and inventory requirements to leadership.
• Maintain regular attendance and punctuality.
• Create a Monthly Menu for programs.
• Foster a positive and collaborative environment in the kitchen for employees and volunteers.
• Other tasks as assigned by leadership.

Skills

English communication

Computer skills

Kitchen equipment knowledge

Education

High School Diploma or equivalent

Job description

The Salvation Army North & Central Illinois Division Program Cook role is to plan, prepare, and serve meals for Salvation Army programs while maintaining a safe and clean kitchen. You will also manage the budget for assigned areas and ensure the Mission is carried out effectively.

Responsibilities include setting monthly menus, receiving deliveries, training volunteers, and maintaining food safety standards. Some local travel and weekend work may be required.