Cook

Schedule/Hours: Monday, Tuesday, Saturday & Sunday (9:30am - 6pm) and Wednesday (5am - 1:30pm)

This position is responsible for:

Plans, prepares, cooks and serves nutritional meals and snacks in accordance with established guidelines and schedules; ensures all meals are prepared and served in a safe and presentable manner; cleans kitchen facilities, equipment, and appliances; maintains inventory of kitchen supplies and food in a neat and orderly manner.

Key Responsibilities:

Plans menus and purchases food and supplies necessary for the preparation and serving of nutritional meals.

Cleans, cooks, and prepares a variety of foods and beverages utilizing kitchen equipment, utensils, and supplies in accordance with acceptable and economical cooking methods.

Ensure that enough food is prepared based on the number of people to be served and that food is prepared in a timely manner as scheduled.

Serves food and beverages in a presentable manner; prepare plates for infants or individuals requiring additional assistance.

Set tables with plates, napkins and utensils or sets up buffet line for self-service.

Cleans tables, chairs, floors, dishes, utensils, and kitchen appliances.

Physical Requirements and Working Conditions:

Ability to meet attendance requirements.

Ability to read, write, and communicate effectively in English.

Ability to cook, taste, and smell food.

Duties are usually performed by frequent walking and/or standing, kneeling, or squatting relieved by lesser periods of sitting.

Work is performed in a normal kitchen environment where there may be limited physical discomforts associated with working around hot stoves/ovens or cold freezers.

All employees recognize that The Salvation Army is a church and agree that they will do nothing as an employee of The Salvation Army to undermine its religious mission.

Employee Benefits:

Medical, Dental and Vision Plans Available

Paid Time Off

Retirement Savings Plan Available

Supplemental Insurance Available

Voluntary Life Insurance Available

EDUCATION AND EXPERIENCE:

High School diploma or equivalent,

and

One year’s experience cooking food for large groups,

or

any equivalent combination of training and experience which provides the required knowledge, skills, and abilities.

LICENSES AND CERTIFICATIONS:

None.

Equal Opportunity Employer: Veterans/Disabled