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POSITION TITLE: Lead Cook
LOCATION/DEPT: Food Service
REPORTS TO: Food Service Manager
To provide leadership using policies, procedures and available systems to support the Harbor Light Center in meeting the mission of The Salvation Army.
The backgrounds of the clients served by The Harbor Light Program will manifest a variety of inappropriate behaviors. When this occurs, employees are to respond within the context of the treatment environment of the site. Employee conduct (actions, dress, etc.) and interactions (conversations, written communications, etc.) with clients must also be within the treatment environment of the facility.
The Lead Cook is primarily responsible for the preparation of meals for the nutrition program and for serving as the primary backup to the Food Service Manager in their absence.
ESSENTIAL DUTIES AND RESPONSIBILITIES
All meals are prepared for Nutritional Program.
Food that qualifies is prepared for next day (i.e. desserts).
Supplies are obtained from the storerooms, coolers, or freezer for the following day cooking.
Work area is cleaned and the skillet and ovens are cleaned and sanitized.
The receipt of deliveries and maintenance of food service areas are organized and supervised.
Food and equipment are secured from theft.
The food service area is cleaned and maintained on a daily basis at standards which insure full compliance with all health and sanitation requirements.
All kitchen staff is supervised including volunteers who are assigned to Food Service Department.
Food and non-food items are received and stored with assistance.
All daily cleaning tasks assigned are completed then documented.
All documentation is properly maintained.
All other duties assigned by the Food Service Manager are completed in a timely manner.
This position reports to the Food Service Manager.
This position is under the general supervision of the Food Service Manager with some freedom to plan, schedule and carry out responsibilities within established policies and guidelines.
High school graduate or equivalent is required.
Some Culinary Arts training preferred, but not required.
Must possess current Chicago Sanitation License.
Two to three years' previous Lead Cook food service experience.
Two to three years' computer skills needed.
Able to work as a team member and well with others.
Able to work at fairly fast pace.
Demonstrated ability to use initiative and be a self-starter.
An attention to detail.
A positive attitude and ability to be flexible in light of changing job situations/priorities.
Supportive of the mission of The Salvation Army.
PHYSICAL DEMANDS/WORK ENVIRONMENT
This position is required to do light to heavy physical work. Must be able to lift or move at least 70 lbs.
In order to successfully perform the essential functions of this position, the employee is regularly required to work with standard kitchen equipment.
Must be able to work with clients that have poor social skills, suffer from mental illness and have substance abuse problems.