Part-Time Cook

MISSION STATEMENT: The Salvation Army, an international movement, is an evangelical part of the universal Christian Church. Its message is based on the Bible. Its ministry is motivated by the love of God. Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination.

POSITION TITLE: Cook
LOCATION: The Salvation Army, Older Alaskan’s Program
REPORTS TO: Lead Cook/ Food Service Manager
STATUS: Part-Time / 29 hours per week; Non-Exempt

SCOPE OF POSITION: Under the supervision of the Lead Cook, assist in the preparation and serving planned meals for the Older Alaskans Program (Meals on Wheels) and McKinnell House Homeless Shelter for families (fathers and/or mothers) with children. Assist in maintaining a clean, sanitary, and presentable kitchen, equipment, and dining area to assure compliance to standard food safety and sanitation procedures and all applicable food service codes. Assist in the storage and inventory control of food and supplies.

MINIMUM QUALIFICATIONS
1. High school diploma or equivalency
2. 2-3 years’ experience as a Cook
3. Current Serve Safe certificate or willing to acquire within 60 days
4. Current food handler’s card or the willingness and ability to obtain a food handlers card within 30 days of placement
5. Ability to manage time effectively
6. Ability to operate kitchen equipment
7. Willingness to work flexible hours, including weekends, to meet demands of department
8. Reliable means of getting to place of work.

ESSENTIAL FUNCTIONS
1. Prepares appropriate foods, hot or cold, in a timely fashion according to pre-planned menu cycle.
2. Assure meals are prepared and served with adequate measures and portion control to minimize leftover/waste.
3. Maintains quality food standards with respect to content, texture and temperature.
4. Record all menu substitutions, on the menu substitution sheet.
5. Meets time frames with respect to production.
6. Assures all foods are stored in a safe and sanitary manner.
7. Uses appropriate chemicals for cleaning and sanitation.
8. Washes pots and pans using the three-pot sink method. Operates commercial dishwasher in safe manner for cleaning and sanitizing dinnerware, utensils and the like.
9. Ensures all pots, pans and utensils are thoroughly cleaned and stored
10. Cleans and sanitizes all equipment used daily, Keeps entire area neat and clean.
11. Assures all food and other products are received and stored in the proper manner.
12. Report equipment failures, breakages, or other kitchen/dining area to Lead Cook, in a timely manner.
13. Responsible for notifying the supervisor on duty of any problems or concerns related to stock levels and food spoilage.
14. Participate and/or attend department meeting, trainings and other functions as assigned.
15. Other related duties as assigned by Food Service Manager and/or the Supervisor on duty.

ENVIRONMENT: Work is performed in a heated and ventilated setting. Noise level is medium when operating motorized kitchen equipment. Occasional daily exposure to walk-in cooler and freezer during production periods and food deliveries.

EQUIPMENT USED: Employee must be able to operative equipment associated with work such as: stoves, ovens, steamers and steam tables, toasters, freezers, mixers, coffee and beverage machines, cutlery and other kitchen tools, dishwashers, blenders, computers, calculators, copiers, fax machines, audio/visual equipment, and telephones.

PHYSICAL DEMANDS:
1. Ability to sit, walk, stand, bend, squat, climb, kneel, twist on an intermittent or continuous basis, to reach, handle, feel, grasp, push or pull objects
2. Hearing and seeing corrected to normal levels required
3. Ability to lift up to 40 lbs., or more with assistance

Qualified individuals must be able to perform the essential duties of the position with or without accommodation. A qualified person with a disability may request a modification or adjustment to the job or work environment in order to meet the physical requirements of the position. The Salvation Army will attempt to satisfy requests if the accommodation needed is reasonable and no undue hardship would result.

LANGUAGE SKILLS: Must be able to understand, follow and give both written and oral instructions and be comfortable working with diverse individuals in face-to-face contact and over the telephone. The employee must be able to use speech and hearing for ordinary and telephone conversation.

MATHEMATICAL SKILLS: Must be able to perform simple calculations (addition, subtraction, multiplication, and division)