Lead Institutional Cook at Boys & Girls Club of Truckee Meadows

Winnemucca, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Apr, 26

Salary

20.0

Posted On

04 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Inventory Management, Menu Planning, Communication, Team Leadership, Sanitation Standards, Time Management, Problem Solving, Training, Customer Service, Compliance, Cooking Techniques, Safety Skills, CPR/First Aid, ServSafe Certification, Performance Reviews

Industry

Non-profit Organization Management

Description

Job Details Job Location: Boys and Girls Club Winnemucca Club - Winnemucca, NV 89445 Position Type: Full Time Salary Range: $17.00 - $20.00 Hourly POSITION SUMMARY: Under the direct supervision of a BGCTM Director, a BGCTM Lead Cook prepares food; cleans; and receives, labels, rotates, and stocks food, dairy, and produce inventory weekly. A Lead Cook also manages ordering for their kitchen, communicates with clients and vendors, and troubleshoots day-to-day issues arising during production. A Lead Cook is responsible for the quality of all food produced in the kitchen, in order to provide healthy, safe, appealing food to members in a timely and efficient manner, and in accordance with ServSafe, State of Nevada, County Health Department, and USDA requirements. A Lead Cook is also responsible for compliance with all grant requirements, as instructed by their Director or the Director of Food Services. A Lead Cook is an entry-level supervisor who assists their Director with people management as pertains to reviews and corrective actions, and is additionally responsible for assisting the Director with menu and production list planning and development, and for mentoring and directing Cooks. ALL BGCTM employees have the responsibility to help maintain the safety of our members and staff, and ensure an optimal Club experience for all. We are primarily looking for applicants with multiple years of kitchen experience with increasing responsibilities, including ordering and managing inventory and substitutions. ESSENTIAL FUNCTIONS: Prepare nutritional meals and snacks in accordance with program menus, and state and federal requirements, at the direction of the Director. Oversee completion of menus and production lists, including determining menu substitutions and assigning tasks to direct reports as necessary. Stock, label, and rotate ingredients in the dry, freezer or refrigerator storage areas after weekly deliveries of food, dairy, and produce. Monitor inventory and order supplies and food items, as necessary to ensure inventory needs are met. Monitor food storage and pantries, and resolve all ServSafe issues. Manage resources for the food program and ensure they are utilized effectively. Maintain a clean and orderly work area at all times. Remove trash, as needed. Provide direction to Cooks, Food Truck Drivers, volunteers, members, and community service individuals who work in the kitchen. Train newly hired Cooks and Food Truck Drivers on procedures and protocols in line with BGCTM handbooks and manuals. Encourage and motivate all kitchen staff to support employee engagement and retention efforts. Perform observations of Cooks and Food Delivery Drivers, and complete performance reviews for direct reports. Address all concerns with performance of kitchen staff, including coachings and corrective actions. Support development of direct reports, as needed. Address all staff conflicts, seeking assistance from Director or HR as needed. Wash, chop, and sort ingredients like fruits, vegetables, and meats. Measure quantities of seasonings and other cooking ingredients per BGCTM recipes. Wash dishes, cooking utensils, and cookware. Clean and sanitize kitchen and food service equipment. Adhere to all relevant nutrition and sanitary regulations and standards. Follow all grant requirements for meal planning and menus. Track and provide all data for grants as necessary. Follow all ServSafe guidelines, including guidelines for temperature and cleanliness. Report any inoperative, broken equipment, or any heavily worn materials to the Director. Inspect and sign-off on food deliveries, as needed. Work with vendors to resolve issues, as needed. Adhere to dress code policy by wearing uniform and other apparel items as required for the position. Qualifications SKILLS/ABILITIES: Strong written and verbal communication skills, able to communicate effectively with a diverse population, and represent BGCTM professionally to the community. Able to follow instructions and respond to supervisor direction and take responsibility for own actions. Able to function well in a high-paced and at times stressful environment. CERTIFICATIONS/ASSOCIATIONS: After hire, will receive mandatory paid on-line and in-person training, including Safety Skills, CPR/First Aid, etc. After hire, will be registered with Boys and Girls Clubs of America. ServSafe Food Handler Certification required, or ability to obtain a ServSafe Food Handler Certification within 90 days of employment. Clean driving record required; must be 21 years of age due to insurance requirements. EDUCATION/EXPERIENCE: High School Diploma or GED required. Multiple years of kitchen experience with increasing responsibilities highly preferred. PHYSICAL REQUIREMENTS/WORK ENVIRONMENT: Must be able to perform duties which require walking, talking, hearing, standing, sitting, and/or bending for long periods of time. May occasionally be required to kneel, run and/or climb. Must be able to use hands and arms to enter data into the computer, use the telephone and other office equipment. Must be able to perform surface and deep cleaning appropriately using potentially hazardous cleaners including bleach, as needed. Must be able to lift, move manipulate and or hold objects up to 45 pounds. Objects that exceed the 45-pound weight limit require additional assistance when moving, lifting or manipulating. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.

Responsibilities

The Lead Institutional Cook prepares food, manages inventory, and oversees kitchen operations to ensure quality and compliance with health standards. They also mentor kitchen staff and assist in menu planning and production.