Lead Cook

Location: The Salvation Army Central Oklahoma, Red Shield Diner & Kitchen, 1001 N Pennsylvania Avenue, Oklahoma City, OK  73107

Employment Type: Full Time with Benefits

Job Summary

Serves as a lead worker to kitchen staff by instructing and participating in the planning, preparation, cooking and presentation of nutritional meals and snacks in accordance with established guidelines and schedules; ensures all meals are prepared and served in a safe and presentable manner; supervises and participates in the cleaning of kitchen facilities, equipment, and appliances ensuring compliance with health standards; monitors the inventory of kitchen supplies and food ensuring adequate levels of the same are maintained.

Essential Functions

This job description should not be interpreted as all inclusive.  It is intended to identify the essential functions and requirements of this position.  The incumbent may be requested to perform job-related

Responsibilities and tasks other than those stated in this job description.

Cooks and Ensures Quality Food Preparation and Dining Areas (95%)

Plans menus and purchases food and supplies necessary for the preparation and serving of nutritional meals for both the Red Shield Kitchen and Senior Centers.

Supervises and participates in the cleaning, cooking, and preparing of a variety of foods and beverages utilizing kitchen equipment, utensils, and supplies in accordance with acceptable and economical cooking methods.

Ensures that enough food is prepared based on the number of people to be served and that food is prepared in a timely manner as scheduled.

Supervises and participates in the serving of food and beverages in a presentable manner; prepares plates for infants or persons requiring additional assistance.

Supervises and participates in the setting of tables with plates, napkins, utensils, and buffet line for self-service.

Ensures that tables, chairs, floors, dishes, utensils, and kitchen appliances are properly maintained and cleaned.

Stores, refrigerates, and freezes foods in a safe and economical manner; monitors expiration dates on all foods ensuring proper disposal of food with expired dates.

Maintains a high degree of cleanliness in the kitchen and dining room; ensures that all meals are prepared in a safe manner; ensures all kitchen personnel practice proper personal hygiene.

Maintains proper supply and orderliness of kitchen stock inventory in order to meet the needs of the kitchen; orders, receives, and processes food purchases; verifies that invoices are accurate and submits for further processing.

Trains and instructs kitchen staff and volunteers in the proper methods and procedures; monitors work in progress and upon completion to compliance with established procedures and health regulations.

Other Responsibilities (5%)

Prepares snacks and prepares plates of food for people eating after normal serving hours.

Assists in coordinating and carrying-out arrangements for programs and special events.

Supervises volunteers assisting in preparing and serving meals and cleaning of kitchen equipment.

Performs other related work as required.

Materials and Equipment

Stove                                        Oven                             Refrigerators                          Freezers

Kitchen Utensils                     Blender                          Mixer                                        Food Processor

Mop                                          Broom                          

Knowledge, Skills and Abilities

Knowledge of the principles and practices of food preparation and management.

Knowledge of proper cooking methods and procedures.

Knowledge of meal planning techniques.

Knowledge of acceptable food storage and cleaning techniques.

Ability to lead, motivate, and monitor the work of co-workers.

Ability to cook nutritional, tasteful, and safe food for large groups in a timely manner.

Ability to properly clean kitchen appliances and utensils.

Ability to order food and kitchen supplies in a economical manner and to maintain an adequate level of inventory.

Ability to ensure kitchen operations conform with local, state, and federal health regulations.

MINIMUM QUALIFICATIONS REQUIRED

Education and Experience

High School diploma or equivalent, AND three years experience planning, purchasing, and cooking meals for large groups with experience working in a supervisory capacity, OR any equivalent combination of training and experience which provides the required knowledge, skills, and abilities.

Certifications/Licenses

Food Operators License

Physical Requirements

Ability to meet attendance requirements.

Ability to read, write, and communicate the English language.

Ability to cook, taste, and smell food.

Duties are usually performed by frequent walking and/or standing, kneeling, or squatting relieved by lesser periods of sitting.

Working Conditions

Work is performed in a normal kitchen environment where there may be limited physical discomforts associated with working around hot stoves/ovens or cold freezers.