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Job Description- The Burnidge Soup Kitchen Cook is responsible for achieving all standards for preparing high-quality meals in accordance with the state and local food health and safety regulations and standards of Burnidge Soup Kitchen. The cook’s responsibilities include following instructions relating to the timely preparation of food orders, organizing workstations, and assisting other cooks as needed. You should also be able to ensure that the refrigerators and storerooms are kept clean and tidy.
To be successful in this role, you should be able use various cooking techniques and methods to prepare meals that are healthy and nutritious without compromising on quality. Ultimately, you will ensure all meals are properly cooked and served, and ensure our families/individuals in need have a pleasant meal experience.
Hours: Part time position (30-hour work week).
Pay rate: $16/hr.
Immediate Supervisor: BSK Kitchen & Hospitality Manager
Primary Functions/Responsibilities:
- Conduct Orientation, Supervision, Training, Scheduling and Delegation of assignments to volunteers
- Maintain sanitary conditions in accordance with State of AZ Public Health regulations/Maricopa County Health Services.
- Maintain kitchen appliances and insure safe operation of same
- Menu planning and implementation- Preparing ingredients to use in cooking and setting up workstations with all needed ingredients and cooking equipment.
- Ordering and picking up of items from St. Mary Food Bank, Captains & other Food Banks in Maricopa County, Arizona.
- Record volunteer hours, meals served and client statistics
- Monthly and weekly reports to Kitchen & Hospitality Manager
- Maintain stock of cleaning, household, and kitchen supplies
- Assist in creation and revision of kitchen procedures, policies, forms, and logs
- Attend monthly staff meetings, weekly supervision meetings and bi-weekly management meetings or any other meetings as scheduled.
- Oversee supervise & train kitchen staff on food prep and cooking, food plating and temperature & establish portion sizes
- Sort all donated food, checking for and discarding outdated/damaged items.
- Cleaning with other duties as assigned by supervisor
Skills & Qualifications
- Customer Service
- Menu Development
- Hiring and Training
- Organization and Prioritization
- Supervisory Skills
- Experience and comfortable in a kitchen setting
- Comfortable working directly with clients and large crowds
- Professional and able to keep confidentiality
- Able to read and communicate well, learn new tasks, work as a team.
- Able to follow instructions and complete a task independently.
- Able to stand for long periods of time.
- Able to understand food handler’s hygiene and practices good hygiene.
- Proven work experience as a cook, Kitchen Manager, Restaurant Manager
- Hands-on experience with planning menus and ordering ingredients,
Knowledgeable of a wide range of recipes
- Familiarity with kitchen sanitation and safety regulations
- Excellent organizational skills & Conflict management abilities
- Ability to manage a team in a fast-paced work environment
Performance Requirements: H.S. Diploma or GED and Certified Food Safety certification required. Certification from a culinary school or degree in Restaurant
Management is a plus Associate degree preferred. A valid Arizona driver's license is required. Some experience working with highly vulnerable population is helpful
Job Type: Part-time
Pay: $15.00 - $16.00 per hour
Benefits:
- Paid time off
Experience level:
- 3 years
Shift:
- Day shift
Weekly day range:
- Monday to Friday
Ability to commute/relocate:
- Phoenix, AZ 85017: Reliably commute or planning to relocate before starting work (Required)
Experience:
- Restaurant experience: 2 years (Preferred)
Shift availability:
- Day Shift (Preferred)
Work Location: One location