Early Learning Center Cook at Church Of The Resurrection

Lee's Summit, Missouri, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Jul, 26

Salary

0.0

Posted On

09 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food preparation, Menu planning, Inventory management, Sanitation, Food safety, Budgeting, Kitchen equipment operation, Allergy protocol, Nutritional requirements, Time management, Communication

Industry

Religious Institutions

Description

Have you often felt like you wanted your work to have meaning? Every day, Resurrection staff members are doing work that matters with people who care. Resurrection’s purpose since its conception in 1990 is to “build a Christian community where non-religious and nominally religious people are becoming deeply committed Christians.” Join our team and see how your contributions move the needle in transforming the World. Resurrection has an opening for a Cook in our Business Operations division! The position is part-time, non-exempt and is located at 350 MO-150, Lee's Summit, MO 64082. Please see below for a full job description. Job Summary The Cook oversees the daily operations of the Resurrection Early Learning Center’s food service function, monitors inventory levels, plans and prepares all meals, and purchases food, kitchen equipment and other supplies as needed. The Cook follows established quality standards for foods, maintains the cleanliness of the facility, and prepares meals in accordance with state and local regulations. Essential Responsibilities and Expectations: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Position-Specific * Manage site operations to provide safe and efficient food services. * Comply with mandated nutritional requirements and health standards. * Plan and implement monthly menus. * Read recipes and/or product directions. * Estimate food requirements. * Purchase food, equipment, and supplies to maintain an adequate inventory for operations within established nutritional and budget guidelines. * Operate a variety of kitchen utensils to weigh, measure, mix, wash, peel, cut, grind, stir, strain, season and knead foodstuffs for cooking, serving and storing. * Prepare hot and/or cold foods, and properly stores food, utilizing knowledge of temperature requirements and spoilage. * Clean and sanitize workstations and equipment following all regulatory rules and procedures. * Assist staff with requested supplies for curriculum involving kitchen experiences. * Support special events requiring food services, including but not limited to; staff meetings, child/family events, holiday events, birthdays. * Maintain an understanding of current allergy and foodborne illness protocols. * Comply with all mandated safety and risk management policies and procedures. * Attend training programs (classroom and virtual) as designated. * Perform other duties and responsibilities as assigned. * Other duties as assigned. Churchwide * Follow Jesus and engage in the “five essential practices” of the Christian life: worship, study, serve, give, and share. * Support the church’s purpose of “building a Christian community where non-religious and nominally religious people become deeply committed Christians.” * Exemplify the church’s values and support its theological direction as a United Methodist Church. Competencies * Activating - proactively takes on new challenges and opportunities with energy and urgency. * Adapting – remains flexible and modifies behaviors quickly to help the church meet the dynamic needs of congregants and employees. * Collaborating – shares knowledge, builds partnerships and promotes a culture of thinking from the users’ perspective while working across divisions to meet shared goals and objectives. * Communicating – develops and delivers clear communications (verbal and written) that meet the unique needs of different audiences. * Focusing on Details – pays attention to important details, avoiding errors and fine- tuning the results for maximum impact. * Improving Systems – configures organizational systems, structures, and processes for greater effectiveness. * Problem Solving – makes good decisions quickly, solves problems effectively to help move the church forward. * Resourcing – secures and deploys resources as effectively and efficiently as possible. Qualifications * Required experience: 1 year experience in residential, institutional, or commercial food service or the equivalent experience.

Responsibilities

The Cook oversees daily food service operations, including menu planning, inventory management, and meal preparation for the Early Learning Center. They are responsible for maintaining kitchen cleanliness, adhering to safety and nutritional regulations, and supporting special events.