Assistant Chef na Hearty Helpings Inc

Description

SUMMARY OF DUTIES:
The Assistant Chef (AC) is a key player in daily food production and provides support to the Assistant Chef Managers, Chef Manager and others. The AC ensures compliance with food safety and kitchen cleanliness standards and shares responsibility for hot and cold production managed by the culinary team and the Food Service Workers with the balance of excellent taste, proper nutrition and safe food standards. 

RESPONSIBILITIES: 

• Assist with the management of inventory and ensure compliance with food safety and kitchen cleanliness standards
• Partner with internal team to ensure proper daily quantities of meals of each dietary type are pre-prepped and prepared and packed out safely for transportation to clients and meal sites
• Follow team in identifying effective ways of improving meal selections, production methods and efficiency
• Assist team with all food safety, compliance, QA, and tool, cookware, equipment and facility cleanliness goals to ensure even the most vulnerable clients are safe
• Ensure all meals are prepared within key nutritional standards with high quality and great taste expectations
• Ensure ServSafe and HACCP logs are maintained throughout the day and kept in an organized fashion for auditing and reference as needed by internal and external parties in an easily accessible location in the commissary
• Serve as a program ambassador and complete other duties as assigned
• Manages a high volume of cooking and food preparation
• Assisting with any and all mission work as needed and requested with some or no prior notice including, but not limited to: serving as a truck spotter, helping with Farm Market/Community Garden/Freight Farms/on and off-site food distributions, preparation of meals and serving home-delivered meals; and 
• Other duties as assigned or needed

Requirements

• Minimum five years’ experience in a supervisory chef role with proven track record of culinary and management success.
• Ability to working calmly and effectively in high stress, emergency and time sensitive situations
• Excellent interpersonal, written/oral communication skills; ability to effectively lead and manage team members
• Ability to use and learn food management software and other basic software to complete position responsibilities
• Knowledge of and experience in practicing proper safety standards in handling food and all requisite equipment including knives, commercial equipment, etc. to produce thousands of meals daily
• Must have solid math, reading, writing and analytical abilities and follow oral and written instructions
• Ability and willingness to work with populations of varying educational levels and backgrounds effectively
• Must be able to measure accurately, have sufficient dexterity to handle food and equipment efficiently and safely and be able to lift a minimum of 50 pounds with minimal effort following required safety guidelines
• Must be able to tolerate sudden and extreme changes in temperatures and stand for at least 8 hours a day
• Ability to work in extreme hot, humid or cold conditions for long periods of time;
• Ability to work with all food types, including but not limited to gluten, dairy, and raw proteins, including pork;
• Must be able to climb on a ladder the distance of 5 feet to reach stored items and carry them to the floor
• Must be able to push, pull, and guide carts which weigh approximately 70-325 pounds on a tile surface
• Must bend or stoop frequently throughout the day and reach short distances into carts to retrieve trays
• Must be able to twist and rotate 180 degrees during each day and follow DOH food service standards