Institutional Cook
Institutional Cook
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Job Description
Job Details
Description
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.
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.
Employment Type
Full-Time
