Head Cook, Full Time No nights, weekends, or Holidays

Job Description

Company Description

The Food Bank of Eastern Michigan serves as a common solicitor, storehouse and distributor of food on behalf of its Partner Agencies which are non-profit, charitable organizations serving those in need.

Today the Food Bank of Eastern Michigan provides over 25 million pounds of food each year to those in need through more than 415 partner agencies. Partner Agencies consist of local soup kitchens, shelters, and food pantries who strive to feed the more than 300,000 people in eastern Michigan who are food insecure. The excellent relationships established within the Food Bank’s 22 county service area and throughout the state has allowed for numerous programs and initiatives to help fight hunger.Job Description

NO NIGHTS OR WEEKENDS

The Cook is responsible for the preparation of all food service contract meal production and assisting with catering events. The Cook is responsible for the production of catered meals sent to early childcare, summer and additional off site locations. This position ensures that correct HACCP and safe food handling, portions, inventory, and menu compliance is maintained in a complete and timely manner. The Cook is a working member of the culinary service team that actively participates in all aspects of the department.Qualifications

Prepares contract meal production and executes catering events under the

direction of the Culinary Department Manager and Director.

Prepares food by accurately following standardized recipes according the menu provided.

Receives all food and supplies; ensures items are dated, at temperature and are placed in a FIFO rotation.

Maintains production paperwork including: temperature logs, production and inventory tallies and cleaning and sanitation records.

Keeps food and beverage service equipment and catering equipment and supplies operating efficiently by enforcing adherence to operating instructions. Monitors the performance of preventative maintenance.

Maintains overall satisfaction by cultivating and maintaining relationships with staff and students, vendors, customers and agency co-workers, as well as larger culinary community and volunteers.

Maintains safe, secure, legal and healthy work environment by following and enforcing sanitation and quality of food safety and health standards and in accordance with established standard operating procedures

Updates job knowledge by creating state of the art food service practices; understands emerging food and service practices and standards; and maintains professional networks with industry leaders.

Able to understand and comply with Feeding America & AIB/ Safe food handling Practices & procedures

Other duties as assigned

Minimum Knowledge and Education and Work Experience:

High school diploma or GED equivalent required

2 to 3 years restaurant or food service experience preferred

Culinary Education preferred

Basic math (add, subtract, multiply, divide whole numbers), sorting, and reading skills required.

Current certification in HACCP and ServSafe/Safe Food Handling preferred

Specific Knowledge, Skills, Abilities:

Demonstrates strong culinary skills, understands and has experience with food and beverage activities.

Self-starter with the ability to multi-task.

Dependable with a high level of organizational skills.

Ability to work with little supervision but knows when to ask for help or ask questions.

Be able to lift 50 lbs.

Additional Information

Working Conditions:

Requires frequent physical efforts. Standing, carrying, bending, stretching, stirring, stooping, pulling and pushing, lifting of weights up to 50 pounds. Working conditions involve, noise, heat, changes in temperature, kitchen elements, odors, moisture,etc. May be required to work additional hours as dictated by the work load and staffing.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.