Lead Cook – San Diego

Employment

Lead Cook – San Diego

  

Position Description: 

 Responsible for planning and food service at Catholic Charities food service kitchen in San Diego.

FINANCIAL RESPONSIBILITY:

Responsible for invoices, receipts and certificates.

 

SUPERVISORY RESPONSIBILITIES:

Supervises all activities related to the kitchen and meal preparation.  Oversees duties of kitchen interns.

ESSENTIAL DUTIES:

LEAD COOK

  1. Plans weekly menus to provide nutritious, well-balanced meals. Coordinates menu planning with Program Manager through weekly meetings to ensure correct quantities, special needs and staffing.

  2. Develops and maintains recipes and production sheets for daily and weekly production.  Checks production sheet against inventory to assure necessary items are on hand, plans for backup items as needed.

  3. Orders, receives, stores and monitors raw food, supplies and equipment, keeping records as required.  Controls food cost and usage by following proper requisition of products from storage area and overseeing waste and control procedures.

  4. Acts as a working supervisor for food production. May provide food preparation training for other staff members.

  5. Prepares meals or provides direction and food stuffs for the staff to use on the weekend to feed the participants.

  6. Maintains consistent high-quality standards; quality-tests finished items for taste, texture, appearance and temperature.  Ensures that food is served in a professional and pleasant manner. Cooks meals as planned in the menus and quantity to be served. Serve food in a professional and pleasant manner. Keep management abreast of any complaints or issues voiced by the residents.

  7. Familiar with and able to handle properly all kitchen equipment and instruct staff as necessary. Maintains and cleans kitchen, pantry and dining area ensuring areas meet sanitation standards.  Trains staff on the safe use of all equipment.

  8. Comply fully with all required and recommended health, safety and sanitation codes and practices. Ensures proper food holding temperatures and refrigeration and ware washing control points, documents as necessary.

  9. Maintains maintenance and warranty records for all kitchen appliances.

 

AGENCY COLLABORATION:

  1. Collaborate and communicate with Program Manager to maintain consistent program policies and procedures.

  2. Adhere to all agency policies and procedures.

 

Customer Service

  1. Provide service to internal and external program visitors according to standards.

  2. Promote excellence in customer service for potential participants through the application of knowledge obtained from staff training.

 

EDUCATION and/or EXPERIENCE:

Two year certificate from college or technical school, and at least two-year’ experience in restaurant and/ or hotel food service.  Or equivalent training and/ or combination of education and experience.   Knowledge of nutrition and food handling procedures is required.

Culinary School Degree preferred.

 

Computer Skills

Use of a computer, Internet, email and telephone systems. Familiarity with Microsoft Windows XP, Internet Explorer, and windows file management. Ability to learn and become proficient with Microsoft Office applications – Word and Excel.  Willingness and aptitude to learn new computer applications and skills as the need arises.

 

SKILLS SET REQUIREMENTS:

  • Ability to effectively communicate with employees and participants in English.

  • Desired: Bilingual in English and Spanish

  • Ability to conduct self professionally while maintaining sensitivity to the cultural background of the participants.

  • Ability to read and comprehend instructions, short correspondence, and memos.

  • Ability to effectively present information to residents and other employees of the agency.

  • Ability to add, subtract, multiply, and divide.

  • Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. 

  • Ability to deal with problems involving a few concrete variables in standardized situations.

  • Ability to work independently and/or with minimum supervision.

  • Ability to follow established policies, procedures and licensing requirements.

 

CERTIFICATES, LICENSES, REGISTRATIONS:

Valid California Driver’s License and current automobile insurance in compliance with agency requirements. Current first Aid, CPR and food handler’s certifications/cards.  Tuberculin skin test and/ or physical examination per program requirements.

 

PHYSICAL DEMANDS: 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.  The employee is occasionally required to sit.  The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision.

 

WORK ENVIRONMENT: 

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.

TIME COMMITMENT: 40 hours per week, M-F.5:30 AM-2:30 PM

SALARY: $18.00 per hour

How to Apply

Email Resume to:

Resumes@CCDSD.ORG


Mail:

Catholic Charities
Human Resources
PO Box 121831
San Diego, CA 92112-1831


 

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