Cook/Food Service Coordinator (New Rochelle corps)

Overview

The Cook/Food Service Coordinator is responsible for the day-to-day Food Service Operation at the New Rochelle Salvation Army Corps Soup Kitchen and Food Pantry. This person must perform duties including but not limited to preparing meals in large quantities, picking up food products from donors, menu planning, inventory control and coordination of the volunteers who provide service.

Responsibilities

• Preparing and cooking a variety of planned menu items.
• Adjusting standardized recipes for the number of servings required in large quantity cooking.
• Planning a menu and cooking process to produce a complete meal on time, at the proper temperature and then chilled properly.
• Pick up food donations.
• Manage inventory, intake and reports as required.
• Manage food distribution (Soup Kitchen and Food Pantry).
• Maintain the overall cleanliness and organization of the kitchen, cafeteria, pantry and restrooms, and maintain health department standards for food establishment licensing by adhering to standards set forth by ServSafe guidelines.
• Must have and maintain a ServeSafe certificate.
• Communicate updates and changes with Corps Officer.
• Maintain a list of volunteers and supervise their activities in relation to the Soup Kitchen, Cafeteria, and Food Pantry.
• Performs related duties as assigned.

Qualifications

• You must have a high school diploma and a current ServSafe certification.
• You must be able to lift and carry at least 40 pounds.
• Must have 2 years of successful work experience in this field, and the ability to manage all operations of a kitchen efficiently while working pleasantly and compassionately with all types of people.
• Must have a valid driver’s license with a clean driving record.
• Must be able to communicate effectively in English, bi-lingual preferred.
• Must receive the KeepSafe and Human-Trafficking offer by The Salvation Army.