Line Chef @ Haven for Hope Campus

General Description: Responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen.
Essential Functions:
Assist with preparing meals (Breakfast, Lunch & Dinner) for Haven residents Monday-Sunday as well as meals for satellite services including CACFP meals according to TDA and USDA meal requirements. Schedule may include holidays.
Pack, load and transport community meals to partners throughout the greater San Antonio area.
Adhere to planned menu for the purpose of conserving food costs.
Ensure all kitchen equipment, tools, work tables & environment is maintained in a clean & sanitary state and all Department of Health Standards are followed including using the “clean as you go” policy.
Maintain clean, safe and organized work environment.
Maintain regular inventory control of specific product lines (chemicals, food, etc.) placing orders and supervising check-in to assure accuracy.
Pull inventory as needed using First-In, First-Out (FIFO) methods and proper use of SAFB equipment.
Ensure all refrigerated equipment is properly logged & monitored; reporting any deficiencies to Executive Chef.
Instruct, supervise and engage volunteers.
Adhere to all SAFB policies.
Maintain program files including proper documentation on production records, food temperature logs, cooling logs, equipment temperature and sanitation logs, delivery sheets and other documentation as directed.
Assist & comply with any other verbal or written instruction(s) issued by Sous Chef, Executive Chef, Director of Culinary Arts, or other appropriate SAFB senior staff member.
Applicants are required to submit to a drug test as part of the hiring process
Qualifications
Minimum of 1 year’s food service experience or completion of Culinary Arts Program.
ServSafe Certification or Food Handler’s Certification required.
Adequate communication skills.
Ability to manage time efficiently and to work independently with minimum supervision.
Ability to work cooperatively with other staff, volunteers, and agency personnel.
Orientation to detail, accuracy, and the meeting of deadlines.
Good judgment and discretion
Ability to represent the Food Bank in a courteous professional manner.
Possession of a current Texas driver’s license, liability insurance and a clean driving record.
Access to reliable transportation.
Be available to work early mornings and/or weekends and late evenings.
Successful completion of a pre-employment drug screen.
Physical Demands
The work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions and responsibilities 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 constantly required to sit, talk, hear, reach, and utilize fine manipulation and near visual acuity. The employee is frequently required to walk, utilize gross manipulation, push, pull, stoop, and keyboard. The employee must occasionally lift, and/or move up to 25 pounds.
Work Environment
This job is performed in an indoor kitchen environment and occasionally may require attendance at outdoor events. You may be required to drive to different locations with varying conditions. The noise level in the work environment is usually moderate.
The above statements are intended to describe the general nature and levels of work to be performed and are not intended to be an exhaustive list of all responsibilities and duties.

Employment type
Full-Time

Work arrangement
No