Lead Cook at The Salvation Army Southern CA Division

Anchorage, Alaska, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Aug, 26

Salary

0.0

Posted On

06 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Preparation, Food Production, Kitchen Supervision, Food Safety, Inventory Management, Institutional Equipment Operation, Time Management, Quality Control

Industry

Non-profit Organizations

Description

Mission Statement: The Salvation Army, an international movement, is an evangelical part of the universal Christian Church. Its message is based on the Bible. Its ministry is motivated by the love of God. Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination.\ POSITION TITLE: Lead Cook – Central Kitchen LOCATION: The Salvation Army, Older Alaskan’s Program REPORTS TO: Food Services Manager STATUS: Full-Time / 40 hours per week; Non-Exempt SCOPE OF POSITION To enhance program services by creating and preparing a well-balanced and attractive meal service for clients. Oversees production for high volume kitchen preparing 500+ meals per day for the Older Alaskans Program (Meals on Wheels) and McKinnell House Homeless Shelter for families (fathers and/or mothers) with children. This position requires the ability to maintain the confidentiality of all clients served and to always show dignity and respect to the clients. MINIMUM QUALIFICATIONS 1.High school diploma or equivalency 2.3-5 years’ experience as a Lead Cook 3.Current Serve Safe certificate or willing to acquire within 60 days 4.Ability to work with minimum supervision 5.Ability to lead the work of the central kitchen staff 6.Current Alaska driver’s license with acceptable driving and criminal historyrecords. ESSENTIAL FUNCTIONS 1.Coordinates with Food Service Manager in menu preparation, ordering, andstoring food. 2.Provides oversight and prepares all food according to preplanned menu cycle. 3.Maintains quality food standards with respect to content, texture, andtemperature. 4.Assures food is held at proper temperature so that bacterial growth is prohibited and keep accurate temperature records. 5. Supervises and gives direction to kitchen staff. 6. Manages time effectively and meets time frames with respect to production. 7. Operates all institutional kitchen equipment. 8. Performs other work-related duties as assigned ENVIRONMENT Work is performed in a heated and ventilated setting. Noise level is medium when operating motorized kitchen equipment. Occasional daily exposure to walk-in cooler and freezer during production periods and food deliveries. EQUIPMENT USED Employee must be able to operative equipment associated with work such as: stoves, ovens, steamers and steam tables, toasters, freezers, mixers, coffee and beverage machines, cutlery and other kitchen tools, dishwashers, blenders, computers, calculators, copiers, fax machines, audio/visual equipment, and telephones. PHYSICAL DEMANDS 1. Ability to sit, walk, stand, bend, squat, climb, kneel, twist on an intermittent or continuous basis, to reach, handle, feel, grasp, push or pull objects 2. Ability to operate office equipment including desktop and laptop computers 3. Hearing and seeing corrected to normal levels required 4. Ability to lift up to 40 lbs., or more with assistance 5. Ability to operate a motor vehicle. Language Skills: Must be able to understand, follow and give both written and oral instructions and be comfortable working with diverse individuals in face-to-face contact and over the telephone. The employee must be able to use speech and hearing for ordinary and telephone conversation. Mathematical Skills: Must be able to perform simple calculations (addition, subtraction, multiplication, and division) and apply concepts such as ratios and percentages in practical situations. Performance Skills: Must be punctual, organized, self-motivated, flexible, and possess a desire to learn and assist those he/she interacts with. Protect the Mission: Must complete the online course for this area and pass the Background Checks required by The Salvation Army for employment. Acknowledgement of Religious Purposes of The Salvation Army: The employee acknowledges that he/she has been informed and understands The Salvation Army’s religious purpose and status as a church. The employee agrees that he/she shall do nothing to his/her relationship with The Salvation Army as an employee to undermine its religious mission. The employee agrees and understands that his/her services are a necessary part of The Army’s religious purposes, and his/her work-related conduct must not conflict with, interfere with, or undermine such religious programs or The Army’s religious purposes. Equal Employment Opportunity: The Salvation Army is an Equal Opportunity Employer and committed to providing a respectful environment for all applicants and employees that is free from unlawful discrimination or harassment based on age, race, color, religion, sex, national origin, marital status, disability, citizenship, sexual orientation, gender identity, gender expression, or any other characteristic protected by law. Such equal opportunity for employment will apply to recruitment and hiring, training, promotion, salaries and other compensation, transfers and layoffs or termination. This position description should not be interpreted as all inclusive. It is intended to identify the major responsibilities and requirements of this position. The incumbent may be requested to perform job-related responsibilities and tasks other than those stated in this position statement.

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Responsibilities

Oversees high-volume food production for the Older Alaskans Program and McKinnell House, preparing over 500 meals daily. Coordinates with the Food Service Manager on menu planning, ordering, and supervising kitchen staff to maintain quality standards.