Meal Production Cook
The Meal Production Cook will be responsible for providing structured support to Community Solutions Center Production & Facility Coordinator and staff. Responsible for meal production and complying with the CACFP/SFSP menus. Reports directly to the Director of Children's Programs and is responsible for assisting the CSC Production & Facility Coordinator. Individual will be responsible for providing and overseeing tasks and duties given to CSC volunteers/interns.
POSITION ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:
To be successful in this role, an individual must be able to perform in a satisfactory manner the functions or responsibilities listed below.
POSITION RESPONSIBILITY (EXPECTED WORK)
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As the Meal Production Cook, representing the organization, he/she will demonstrate a professional demeanor in interactions with all FSW\/A staff, agencies, program representatives and government officials in providing support and ensuring compliance.
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Keep informed and consistently practice the policies and procedures of Feeding Southwest Virginia, Feeding America national office regarding compliance
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Possess knowledge of Feeding Southwest Virginia and all programs
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Knowledge of all CACFP, SFSP, and other USDA standards for meal preparation and serving, including serving sizes and menu planning
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The Meal Production Cook, reports directly to the Director of Children’s Programs and supports the CSC Production & Facility Coordinator
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Maintain a clean, sanitary, and safe work environment consistent with standards set forth through the AIB guidelines
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Responsible for daily meal production
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Responsible for basic cooking duties and preparation of children’s meals under the guidance of the CSC Production & Facility Coordinator
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Ensure all menus adhere to required guidelines and ensure ingredients and final product are fresh
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Ensure that all assembly and packaging of meals is done accurately and timely for a production assembly operation
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Prepare and execute all meals according to exact specification to ensure correct quantity and quality of food. Comply with state and federal meal reimbursement requirements
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Assist with expediting of meals
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Responsible for labeling and stocking all ingredients on shelves and ensure product is organized and accessible
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Responsible for daily meal production worksheet
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Ensure all equipment is cleaned, sanitized and maintained on a regular basis
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Ensure FIFO and proper food rotation and flow of food Ensure ServSafe and all food safety practices are followed.
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Assist with providing oversight of volunteer/interns
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Responsible for compliance of all policies and procedures related to the Production Kitchen
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Ensure compliance with all State, Federal, FSWVA, USDA, and FANO, AIB and other regulations and audits
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Maintains and follows effective processes for office communications and administrative procedures.
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Maintains open communication between self and all members of staff, volunteers and interns.
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Professionally receive any complaints, suggestions, and requests keeping supervisor apprised consistently.
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The Meal Production Cook is an integral member of the Feeding Southwest Virginia team. Close communication and coordination with other departments within Feeding Southwest Virginia is essential.
Other functions:
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Promote inspiration and passion in motivating CSC staff and volunteers
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Promote a cooperative spirit within the organization and among internal and external participants.
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Perform other duties as assigned by the Director of Children’s Programs, Chief Operations Officer and the President and CEO.
Interface: Responsible in maintaining positive relationships
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Maintain positive relationships with Partner Programs and other nonprofit organizations and their representatives
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Maintain positive relationships with regulatory agencies, individual and corporate vendor contacts
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Ensure positive relationships with volunteers for a positive volunteer experience
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Maintain positive relationships with the general public
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Maintain positive relationships with other departments within Feeding Southwest Virginia
Minimum Skills and Qualifications required to capably perform in the position
Training, Education and Experience:
Education:
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High School graduate or equivalent.
Experience:
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Demonstration of basic cooking duties with at least 2 years’ experience in Meal Production
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Serv-Safe Manager Certification and periodic renewal as required.
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Experience teaching classic meal production techniques to individuals when and if required.
Knowledge, Skills and Abilities:
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Ability to work in a fast-paced environment and maintain attention to detail
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Ability to follow written and verbal instructions and effectively demonstrate quality results
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Ability to read, follow and prepare and scale recipes consistently, efficiently and adhering to all recipe standards
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Ability to operate kitchen equipment such as ovens and tilt skillets
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Ability to track and monitor inventory
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Possess strong teamwork and communication skills
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Strong customer service ethic is required
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Excellent organizational skills
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Limited evening and weekend work required for special events
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Demonstrated success in inspiring, motivating and encouraging others
Allowable Substitutions:
Combination of education, experience, and/or training that provides the required knowledge and skills for the position may be considered in lieu of education and/or experience at the company’s discretion.
Language Skills:
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Must have excellent written and verbal communication skills and demonstrated ability to communicate effectively and convey concepts in an understandable way.
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Ability to communicate effectively with staff, volunteers, and general public.
Mathematical Skills:
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Ability to perform basic math functions such as addition, subtraction, multiplication, division and fractions.
Technical/Computer Skills:
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Proficiency required in the use of Microsoft Office Word, Excel and Outlook Software.
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Experience using computerized food ordering and planning system
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Capable of learning and independently operating equipment required for the position including printer, multi-use copier and phone system.
Other Skills and Abilities:
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Ability to work with people of diverse backgrounds.
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Must be reliable and dependable.
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Maintain compliance with established Food Bank directives, policies and external regulations.
Licenses and Certificates:
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Valid Driver’s License and own transportation to work required.
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Maintain safe driving record in driving company vehicles.
Team Commitment:
Considers the benefits and consequences to the team when taking action, openly shares ideas and information with others, effectively completes work activities with and through others, helps others achieve goals and complete work to meet the needs of the team and the organization. Criticizes actions, when necessary, not people and effectively negotiates win-win outcomes.
Flexibility:
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Be willing to work overtime and mandatory days set forth by the organization on short notice.
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Be willing to work flexible coverage as needed.
Physical Demands:
The demands described here are representative of those that must be met by an employee to successfully perform the functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the tasks outlined in this job description.
The position operates primarily in a kitchen environment internally monitoring and inspecting food safety. Vision abilities required include close vision and the ability to adjust focus. Routine travel to meetings, functions, and special events is normal which requires driving. Occasionally, may be required to respond to organizational needs outside of normal working hours. The employee may be required to push, pull, lift, and/or carry objects up to 50 pounds. With heavy equipment and product stacked and stored throughout, this position requires someone who is mobile and who can hear and watch for traffic and normal hazards of a warehouse environment. Conducts work in a fast paced and deadline driven environment.