Food Services Crd - N

LOCATION: Hospitality House - 1002 N. Main Ave., Tucson AZ

SUPERVISOR: Tucson City Coordinator

STATUS: 40 hours FT - Monday-Friday

The Salvation Army 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 to meet human needs in His name without discrimination.

POSITION STATEMENT

The Food Service Coordinator/Lead Cook is primarily responsible for supervising kitchen staff, the preparation of meals for the nutrition program, menu planning, inventory upkeep, cooking and coordinating holiday meals and special event meals.

QUALIFICATIONS

• Graduate of certified cooking school preferred or equivalent in experience
• Food service management and supervisory experience
• Must have at least one year cooking and menu planning experience.
• Able to work as a team member and well with others
• Able to work holidays
• Good verbal and written communication and interpersonal skills; proficient in excel, word, email use
• Demonstrated ability to use initiative and be a self-starter
• Able to handle a variety of projects simultaneously
• A positive attitude and ability to be flexible in light of changing job situations/priorities
• A willingness to support the mission of The Salvation Army
• Must possess current City of Tucson Food Handlers Permit or Serve Safe Certificate or obtain immediately upon hire
• Successful background clearance
• Able to operate the equipment available while doing the required job function
• CPR/First Aide Certified or obtain within 90 days
• Must possess a valid Arizona State Driver's License

RESPONSIBILITIES

• Prepare, cook and serve meals to shelter clients, and provide direction for the same, with the program cooks
• Prepare high quality meals for special events and meetings as requested
• Supervise, train and orient all kitchen staff, including participation in hiring decisions, evaluate staff performance, and make recommendations for disciplinary and/or termination as needed.
• Maintain the office and be proactive with emails and communication to and from your supervisor.
• Maintain compliance with budgetary restrictions without comprising the nutritional value or taste of the food.
• Implement strategies, provide direction and leadership to kitchen staff to affect appropriate adherence to Department of Public Health requirements as well as agency/program guidelines and procedures.
• Ensure that kitchen is appropriately staffed (scheduling).
• Insure that healthy, hearty, tasty meals are planned and menus developed are consistent with all food groups, while incorporating donated food items into the meals
• Oversee the process of preparing supplies that are obtained from the storerooms, coolers, or freezer for the following days cooking.
• Ensures that all food is dated and stored on a first in out (FIFO) pattern
• Ensures that all prepared food that is kept, is used, dated and stored properly
• The receipt of deliveries and maintenance of food service areas are organized and supervised.
• Food and equipment are secured from theft.
• Manage the food service area and all food service equipment is cleaned and maintained on a daily basis at standards which insure full compliance with all health and sanitation requirements. Report any maintenance problems.
• Order appropriate selections from Shamrock Foods, Merit Foods, etc.
• Seek out new local food donations and work with food pantry program providing restaurant donations
• Ensure that all kitchen volunteers are well supervised.
• Oversees the receipt and storage of food and non-food items with assistance.
• Ensure that all daily cleaning tasks assigned are completed;
• Ensures that all documentation/reports are properly maintained.
• Be available to assist with coordination and cook when necessary with holiday community meals, Christmas, Thanksgiving and Easter.
• Other duties as assigned by supervisor as it relates to position of Food Service Coordinator/Lead Cook.

PHYSICAL REQUIREMENTS:

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 as long as the accommodation needed is reasonable and no undue hardship would result.

While performing the duties of this job, the employee is regularly required to walk, stand, climb or balance, stoop, kneel, crouch, crawl and reach with hands and arms on a continuous basis. The employee must regularly lift and/or move up to 50 pounds, frequently lift and/or move up to 75 pounds, and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception and ability to adjust focus.