Lead Cook at Houston Food Bank

Houston, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Sep, 26

Salary

23.75

Posted On

12 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Production, Kitchen Operations, Food Safety, Portion Control, HACCP Compliance, Customer Service, Problem Solving, MS Office Suite, Basic Math, Communication, Attention To Detail, Coordination

Industry

Non-profit Organization Management

Description

Description **Must be open to working a flexible work schedule with varying hours (5am-10pm), days or shifts (including nights, weekends) ** POSITION SUMMARY: The Lead Cook is responsible for assisting in the daily food production at either Kids Café or Texans Café/535 Catering. This position coordinates meal plans, supervises kitchen operations, and ensures compliance with food preparation standards. The Lead Cook organizes kitchen workflows, assists in managing volunteers and student workers, supports delivery drivers, and ensures the accuracy and quality of all meals prepared. This includes monitoring production sheets, verifying proper ingredients and quantities, and upholding food safety standards. This role is required to work evenings, weekends, and holidays as scheduled. Adhere to PACT values. (Purpose: Using our strengths passionately to contribute to our mission. Accountability: Choosing to rise above one’s circumstances and demonstrating ownership to achieve results. See It. Own It. Solve It. Do It. Courage: Standing up for what’s right and acting. Transparency: Doing things openly and honestly). ESSENTIAL JOB FUNCTIONS: Reliable, consistent, attendance is a requirement. This position requires punctuality and dependable attendance to meet the needs of the business, including attending and taking part in meetings and presentations. Ensures all supplies and/or food items are available for the week’s menu and the daily food production. Provides communication to the Kitchen Operations Manager, Sous Chef and Production Lead, and volunteers on all needed food items and non-food supplies needed for meal production. Checks daily number counts for all sites, changes daily production sheet metal count if needed. Ensures that all allergen and infant meals are produced accurately for the meal counts. Assists cooks with preparing the daily meal using the production sheets provided to prepare and use correct portion control. Ensures the quality of all food is at the highest quality possible. Complies with all state, local, and Hazard Analysis and Critical Control Point (HACCP) policies, practices and procedures. Monitors production during service to ensure that the correct amount of food is produced in a timely manner so that production speed is maintained, and excess waste is prevented, taking into account meal count adjustments and any variance to portion control or accidental loss. Assists with cleaning, temperature logs, and HAACP compliance procedures. Ensures that all injuries are reported in a timely manner with accurate documentation. Maintains the daily, weekly, and monthly cleaning schedule. SUPERVISORY RESPONSIBILITIES: This position has no supervisory responsibilities. Requirements QUALIFICATIONS: Education/Experience: High School Diploma from an accredited school or general education development (GED) certificate 3+ years’ experience working in a full service or institutional food service production environment Certificates, Licenses, and Registrations: Must have Food Handlers certificate SERV Safe food handlers preferred or able to obtain within the first 90 days Special Knowledge/Skills/Abilities: To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability needed. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions. (For best performance, the job holder in this position would be expected to show the right knowledge, skills, and abilities in the listed areas.) Ability to work with a diverse population Knowledge of basic cooking skills, basic math skills (add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions and decimals) Basic MS Office Suite Excel, Word and Outlook Strong customer service skills and willingness to assist others Able to communicate and understand written and verbal instructions Attention to detail Strong problem-solving abilities Able to coordinate well with other departments and personnel Flexibility to work evenings, weekends, and holidays COMPLIANCE: Carries out responsibilities in accordance with HFB policies. REASONING ABILITY: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability needed. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions. (For best performance, the jobholder in this position would be expected to show the right knowledge, skills, and abilities in the listed areas.) COMPETENCIES: Action-Oriented / Customer Focus / Drives for Results / Informing / Approachability / Learning on the Fly / Perseverance / Self-development / Listening / Peer Relationships / Integrity and Trust / Functional/Technical Skills PHYSICAL REQUIREMENTS: The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. While performing the duties of the job, the employee is required daily to analyze and interpret data, communicate, and remain in a standing or stationary position for a significant amount of the workday; and often access, input, and retrieve information from the computer and other office productivity devices. The employee must regularly move about the office and around the facility, use hands, wrists, and fingers to grip, type, and write. The employee must frequently lift 50 pounds. The employee will need to have the average ability to hear horns, warnings, and alerts associated with a warehouse. The employee must occasionally travel to other sites for business. WORK ENVIRONMENT: The work environment characteristics described here are representative of those employee encounters while performing the essential functions of this job. While the job is generally performed in an enclosed office environment, the employee is occasionally exposed to wet and/or humid conditions, strong food-related smells, and outside weather conditions. The noise level in the office environment is typically quiet, but the employee will be occasionally exposed to loud noise levels (e.g., horns, fans). TRAVEL REQUIRED: Travel is required for this position (up to 10% of the time and on a domestic basis within our 18-county service area). This role supports hours of operations at the Houston Food Bank facilities, as necessary, and may require flexibility (e.g., times of disaster, community events, company events). *Is legally able to work in the United States.

Responsibilities

The Lead Cook assists in daily food production, coordinates meal plans, and supervises kitchen workflows to ensure quality and accuracy. They are responsible for monitoring production sheets, managing supplies, and upholding strict food safety and HACCP standards.