Description: POSITION SUMARY: Prepare quality meals for any of the three meals served every day of the week (up to 1500+ meals per shift) and special events.
This position frequently works alongside program residents and volunteers and is expected to be totally immersed in the day-to-day operations involved with running an institutional kitchen while practicing safe food handling standards and procedures.CORE WORK PRINCIPLE: Colossians 3:23 is the foundation of URM’s standard for employment, Whatever you do, work at it with all your heart, as though you were working for the Lord and not for people.
The goal for each employee is to enrich and sustain a humble heart attitude; to enrich and sustain amindset of serving others, treating them with kindness and truth; and to enrich and sustain a zealous desire for achieving work objectives without any ulterior motives or agendas.ESSENTIAL FUNCTIONS:Preparing, cooking and serving mealsPrepared food must meet quality and Serve-safe standards for taste, temperature (doneness) and visual appeal.Use all equipment in a safe manner according to proper procedures – stove, title skillet, kettle, convection ovens, can openers, knives, steam tables, ice wands, trash compactor, carts)Organizing storage rooms, food racks, labeling and dating and properly rotating food in coolers.
Taking inventory and checking orders that arrive from the warehouse.Following opening and closing procedures (i.E.
ovens turned off, doors locked, all food properly stored)Maintaining and following cleaning and sanitizing protocols to ensure a safe environmentProvide direction to volunteers & apprenticesCarry out other tasks and projects as assigned by the Kitchen Supervisor.Commitment to URM mission, vision, and core values.
Encourage guests of their faith and growth in Jesus Christ.PHYSICAL DEMANDS: In general, the following physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodation may be made to allow differently abled individuals to perform the essential functions of the job.Must be able to lift 50 lbs.Requires manual dexterity for regular repetitive finger motion and frequently reaching, pulling, pushing and lifting of objects and operating equipmentMay be exposed to handling hazardous materials such as broken glassWORK ENVIRONMENT: In general, the following conditions of the work environment are representative of those that an employee encounters while performing the essential functions of this job.
Reasonable accommodation may be made to allow differently abled individuals to perform the essential functions of the job within the environment.
The office/kitchen is clean, orderly, properly lighted and ventilated.Noise levels are considered low to moderate.PM20Requirements: EXPERIENCE/EDUCATION/ LICENSURES/CERTIFICATOINS: Minimum 1 year of prior institutional cooking experience (school cafeteria, prison, shelter) preparing food for large volumes of people, preferred.Must be Serve-safe certified or certified with National Registry of Food Safety Professionals (NRFSP).One (1) year of culinary school or similar vocational training, preffered.High school diploma or equivalent.KNOWLEDGE/SKILLS/ABILITIES: Ability to communicate effectively both orally and in writing.
Must possess basic computer skills Must be able to operate kitchen equipment properly.Must possess excellent organizational, time management and customer service skills.PI187035014