Relief Cook at Saint Francis House Inc

Boston, Massachusetts, United States -

Full Time

Start Date

Immediate

Expiry Date

27 May, 26

Salary

21.79

Posted On

26 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Collaboration, Communication, Team-building, Diplomacy, Problem-Solving, Integrity, Food Safety, Sanitation, HACCP Procedures, SERV Safe, Organization, Time Management, Detail Oriented, Microsoft Office Suite, Judgment, Delegation

Industry

Individual and Family Services

Description

Description FLSA Status: Non Exempt Pay range: Low $20.01 per hour High $21.79 per hour Schedule: Full time, Sunday-Thursday 6am-2pm Occasional weekends, holidays & evenings may be needed, as planned and scheduled in advance. Job Summary: The Relief Cook - Utility Worker is responsible for assisting the Head and Sous Chef in the smooth operation of the kitchen, along with the coordination of the dining room. The Relief Cook - Utility Worker 's responsibilities include running the dining room, receiving all food/paper orders, and acting in a lead capacity in the absence of the Head Chef and Sous Chef and maintaining a clean and safe kitchen and dining room by performing sanitation duties on a regular and consistent basis. Supervisory Responsibilities: Oversees the daily workflow of Kitchen Volunteers. Oversees the daily workflow of kitchen staff in absence of Sous Chef & Head Chef. Essential Duties/Responsibilities: Assists Head Chef and Sous Chef in training and overseeing the day-to day work of volunteers/staff in food preparation and service activities. Prepares and distributes meals. Serves nutritious, well-balanced meals. Uses donated food items first whenever possible. Responsible for setting up catering carts. Ensures timely meal delivery and maintenance of quality standards, including proper equipment operation and maintenance. Assures the kitchen is safe and all equipment is clean and sanitized. Minimizes waste while also ensuring food production quality standards. Watches for meal count trends to plan accordingly and ensures proper portion sizes. Works in conjunction with Head Chef to do same. Practices and ensures high work standards in food safety and sanitation. Follows HACCP procedures in the flow of food and ensures proper SERV Safe™ habits within food services team, including volunteers. Receives and stores food acquired from vendors and donors. Inspects and verifies piece count and checks for quality/obvious damage. Communicates necessary adjustments to Head Chef to maintain accurate invoices. Performs assigned sanitation duties including pot washing, cleaning equipment, sweeping and mopping floors after each meal period, cleaning kitchen equipment, storage areas, washing walls, shelving and countertops. Operates dishwashing machine during any meal period as needed. Maintaining and cleaning of walk-in freezer and dry storage areas. Completes thorough written reports of any incidents and/or accidents that may occur in the kitchen and notifies Head Chef and any other appropriate/designated staff. Position requires one scheduled weekend day per week and rotating holiday coverage. Makes Greater Boston Food Bank orders and pick-ups along with other food bank orders and pick-ups as needed. Adheres to agency code of conduct. Performs other duties as assigned. Requirements Required Skills/Abilities: Exceptional collaboration, communication, team-building and diplomacy skills. Ability to manage complex situations with patience, pacing, and consistency. Demonstrate integrity by working with passion, commitment, and honesty, acting in the best interests of the Agency and staff. Approach work in a collaborating and caring manner interacting with insight, sincerity, and compassion. Keep current and proficient with necessary skills and knowledge. Knowledge of and experience collaborating with external service vendors. Excellent verbal and written communication skills and ability to clearly present information to individuals and groups. Strong verbal and written communication skills and ability to exercise sound judgment. Be detail oriented, able to multi-task, and willing to work in a team-oriented environment. Proficiency in English. Excellent interpersonal and customer service skills Excellent organizational skills with attention to detail. Excellent time management skills with a proven ability to meet deadlines. Ability to prioritize tasks and to delegate them appropriately. Proficient with Microsoft Office Suite or related software. Ability to function well in a fast-pace and stressful environment. Basic understanding of and commitment to taking a person-centered, recovery-oriented, and trauma-informed approach. Strong analytical and problem-solving skills. Education and Experience: High School degree or equivalent, required. Further education in culinary arts a plus. Formal certification in food services preferred. A minimum of three years of related experience in direct food preparation required. Restaurant experience a plus. Valid Driver’s License in good standing Experience working within homeless services preferred. Lived experience with homelessness and/or recovery a plus. Human Service shelter or program experiences a plus. Bi-lingual in Spanish a plus. SFH is an Equal Employment Opportunity Employer committed to a diverse and inclusive workforce where all staff can reach their fullest potential. We welcome everyone who has lived experience of homelessness and/or recovery, and those who have faced historic barriers to competitive employment, in particular Black, Indigenous, and People of Color (BIPOC), and those who are multi-lingual or multi-cultural and members of the LGBTQ+ community. Reasonable accommodations may be made to enable individuals with disabilities to perform these duties. This job description is subject to change and does not restrict management’s right to assign or reassign duties and responsibilities to this job at any time.

Responsibilities

The Relief Cook - Utility Worker supports the Head and Sous Chef in kitchen operations, including running the dining room, receiving orders, and acting in a lead capacity when senior chefs are absent. This role also involves maintaining a clean and safe kitchen and dining environment through regular sanitation duties.