As a Cook at St. Vincent de Paul Dining Hall (SVDP), you will lead the preparation and serving of meals while ensuring the dining area is clean and well-maintained.

Major Position Responsibilities:

• Meal Preparation and Planning: Collaborate with the Assistant Kitchen Manager and staff to prepare and plan meals for SVDP and the other homeless resource centers.
• Donation Management: Inform the Kitchen Manager or Assistant Kitchen Manager of incoming donations.
• Task Delegation: Delegate tasks to volunteers and others to ensure meals are ready for service.
• Food Commodity Rotation: Maintain a first-in, first-out system to rotate food commodities.
• Team Collaboration: Foster a collaborative team environment among staff and volunteers.
• Volunteer Coordination: Welcome and assign service positions to volunteers based on their abilities.
• Training: Ensure dish-room positions are filled, and volunteers are adequately trained.
• Equipment Reporting: Report any kitchen equipment problems to the Kitchen Manager or Assistant Kitchen Manager.
• Cleanliness Standards: Uphold the cleanliness standards of the kitchen area and equipment.
• Leftover Food: Properly store excess food and maintain cleanliness in the serving area and dish room.
• Dining Area Closure: Coordinate with dining room coordinators to close and secure the dining area.
• Kitchen Access Control: Enforce kitchen access restrictions to designated staff only during meal preparation.
• Regulatory Compliance: Ensure compliance with Health Department regulations by staff and volunteers.
• Meeting Participation: Regularly attend and contribute to staff meetings.
• Other Duties: Perform other duties as assigned.

Work Environment: The work environment includes both indoor and outdoor settings, subject to varying temperatures. It may require caution in slippery conditions. When operating equipment, you will work with personal protective equipment, including ear protection. You'll be close to hot equipment and sharp objects within the kitchen. Occasional local travel may be necessary.

Physical Demands: This role involves extended periods of standing, safely lifting and moving objects weighing up to 100 lbs, and driving as part of the job.

• Full-time position with a typical schedule of Monday through Friday, 7:00 am to 3:00 pm.
• Salary range of $18.50 - $23.75 per hour.
• Supportive work environment with opportunities for volunteer coordination.

• Familiarity with safe food handling procedures.
• Creativity and flexibility in food preparation.
• Proficiency in supervising large volunteer groups.
• Strong delegation skills.
• Excellent interpersonal skills.
• Problem-solving abilities.
• High School diploma or equivalent experience.
• Culinary school certificate or three years of industrial food preparation experience.
• Experience in preparing large quantities of food.
• Proficiency in nutritional meal planning.
• Current Salt Lake County food handler's permit.
• Serve Safe certification.
• Valid Utah driver's license.