Lead Cook

Corps/Department: Salvation Army, Clitheroe Center

Reports To: Operations Manager

FLSA Status: Full-Time / 40 hours per week; Non-Exempt

Essential Functions

Under the general supervision of the Operations Manager, the Lead Cook will enhance client recovery by providing well-balanced and attractive meal service for a 42-bed residential facility. This includes catering to clients, guests, and staff with special dietary needs.

Qualifications

• High school diploma or equivalency.
• Three years' experience as a cook, including one year in an institutional setting.
• Food Handlers Card and Serv-Safe certification will be sponsored and paid for by the Salvation Army (must be obtained within 30 days of hire).
• Understanding of trauma-informed care.
• Valid Alaska driver’s license with acceptable criminal history and driving records.
• Ability to maintain a collaborative and cooperative work environment, with minimal supervision.
• Strong communication skills, including the ability to interact effectively with individuals from diverse ethnic and cultural backgrounds.
• Highly organized and detail-oriented with a proven ability to work harmoniously with peers, supervisors, clients, families, and visitors.
• Ability to assess safety needs and follow standardized safety procedures.
• Strong time-management and organizational skills to complete multiple tasks, meet deadlines, and remain self-motivated with minimal supervision.

Responsibilities

• Direct other kitchen staff in daily activities to ensure smooth kitchen operations.
• Prepare and serve nutritious and appealing meals and snacks from the planned menu, accommodating special client needs.
• Maintain established preventative maintenance procedures and report equipment malfunctions and maintenance needs to the Operations Manager.
• Solicit, maintain eligibility for, and collect donations from various businesses and food banks as needed.
• Rotate stock, maintain inventory levels, and report food and supply needs to the Operations Manager. Order stock as needed.
• Adhere to Federal, State, local, and Salvation Army food service procedures, policies, and regulations; report any unsafe acts or violations to the Operations Manager.
• Develop a nutritionally appropriate rotating menu of daily meals (including lunch, dinner, breakfast, and weekend brunch) to meet USDA guidelines.
• Maintain a clean and well-organized kitchen.
• Assume full responsibility of food service operations in the absence of the Operations Manager.
• Assist other kitchen personnel as needed, sharing suggestions and ideas in staff meetings.
• Complete all required competencies and Relias Learning courses, as assigned.
• Attend staff meetings and complete required trainings.
• Perform other related duties as assigned.

Additional Requirements

• Proficiency in Microsoft Office Suite and ability to learn new software programs with basic training.
• Must be able to understand, follow, and give both written and oral instructions.
• Ability to perform simple calculations (addition, subtraction, multiplication, division), and apply concepts such as ratios and percentages in practical situations.
• Must be creative, self-motivated, organized, flexible, and possess leadership skills.
• Complete the online course for Sacred Boundaries and Protect the Mission, and pass the required background check.

Physical Demands

• Ability to sit, walk, stand, bend, squat, climb, kneel, and twist on an intermittent or continuous basis.
• Ability to grasp, push, pull, and reach overhead.
• Ability to operate a telephone.
• Ability to lift up to 70 pounds; request assistance as needed to avoid injury.
• Use of a back brace is encouraged.
• Special attention must be taken when handling hot food items.
• Ability to access and produce information from a computer.
• Ability to understand written information.
• Ability to operate a motor vehicle in darkness and during inclement weather.

Equal Opportunity Employer Statement

The Salvation Army is an Equal Opportunity Employer and committed to a respectful environment for all applicants and employees that is free from unlawful discrimination or harassment based on various protected characteristics. This includes, but is not limited to, age, race, color, religion, sex, national origin, marital status, disability, citizenship, sexual orientation, gender identity, gender expression, or any other characteristic protected by law. This policy applies to recruitment, hiring, training, promotion, compensation, transfers, layoffs, and termination.

This position description is not all-inclusive. The incumbent may be required to perform other job-related responsibilities not explicitly listed.

• Sponsorship for obtaining a Food Handlers Card and Serv-Safe certification.
• Collaborative and supportive work environment.
• Opportunities for professional training and development.

• Three years' experience as a cook, including institutional settings.
• Understanding of trauma-informed care.
• Ability to communicate effectively with diverse backgrounds.
• Highly organized and detail-oriented.
• Knowledge of Federal, State, and local food service regulations.
• Ability to perform calculations and understand written information.