Supervisor: Executive Chef                      

FLSA:   Non-Exempt

Rate:$18.00 per hour

Summary

The Head Chef will work under the supervision of the Executive Chef to support with the daily operations of Home at Last kitchen(s). Head Chef will support in ensuring that all meals are nutritious, good-tasting and well-presented. Head Chef will oversee supervision of food storage, stocking, and kitchen sanitation including: organizing, maintaining and cleaning agency refrigerators, freezers, fryers and pantry. Head Chef will also support in overseeing menu creation and maintenance of quality standards. Head Chef will support with training staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. The ideal candidate will also be able to function in a fast-paced, busy environment as a part of a team.

Essential Functions

  • Assist in overseeing the preparation of all food menu items including breakfast, lunch and dinner. Including but not limited to: preparing salads, chopped vegetables, and fried and baked foods.
  • Assist in maintaining, organizing and cleaning refrigerators, freezers, fryers and pantry.
  • Support with organizing kitchen supplies and other shipments.
  • Support with the training, and supervision of kitchen staff.
  • Responsible for ensuring the cleanliness of the kitchen work area to include ovens, serving line, prep area, walk-in, food preparation equipment, and storage areas.
  • Responsible for ensuring compliance with sanitary food handling procedures and stock rotation systems.
  • Monitor use of food and supplies in the kitchen.
  • Facilitate and ensure a safe environment (with respect to health and safety hazards) in the kitchen. Observe safety procedures and precautions. Maintain awareness of and assist in the identification of workplace and job hazards.
  • Provide staff with regular and appropriate feedback including training
  • Perform other kitchen duties as assigned

Secondary Functions

  • Coordination with Leadership team.

Minimum Qualifications – Knowledge, Skills and Abilities Required

Knowledge required:

  • Excellent food knowledge and creativity to produce quality menu items from varied food sources (purchases, donations, food bank, etc.)
  • Knowledge of safe, sanitary food handling procedures
  • Business English, spelling, and basic math
  • Knowledge of health and safety rules in a kitchen

Skills Required:

  • Excellent supervisory and/or training skills along with ability to be an active and positive member of a team.
  • Proven experience as Sous and /or Head Chef
  • Manual dexterity able to operate cutting tools and kitchen utensils
  • Patient with an ability to stay positive under pressure
  • Very good physical condition and endurance

Ability To:

  • Establish and maintain effective working relationships with employees.
  • Follow the instructions of Senior Management
  • Be a team player with good communication skills
  • Communicate effectively verbally and in writing
  • Remain punctual
  • Work a flexible schedule (weekends and evenings)
  • Work effectively under stressful situations
  • Exercise initiative and sound judgment and to react with discretion under varying conditions
  • Demonstrate a high degree of integrity and ethical standards and judgement
  • Ability to communicate effectively, both written and orally.

Mandatory Requirements

  • Employment eligibility verification
  • Valid driver’s license and auto insurance
  • Reliable transportation
  • Tuberculosis test
  • Successful completion of background screening & drug test
  • Ability to work flexible hours which may include evenings or weekends
  • Food handling certificate
  • PIC Certificate
  • Non-slip shoes
  • CPR and First Aid Certification required within 30 days of employment
  • High school diploma or equivalent is desirable; Culinary Degree (AA degree) or equivalent experience is required.

Non-Essential Qualifications

N/A

Supervisory Responsibilities

This position will oversee the Sous Chef, Prep Cook, and key kitchen staff.

Environmental Conditions (Working Conditions)

This position is responsible to work in “client friendly” environments and is assigned to a site where homeless services are provided (shelter, motel, etc.). There is some responsibility to work in noisy environments where homeless participants are present.

Physical Requirements

Will typically spend time sitting, standing, thinking, writing, walking, driving, lifting (max. 50 lbs.), listening and speaking.

Mental Requirements

This position will require the individual to be able to handle any/all of the following: constant distractions, interruptions, uncontrollable changes in priorities/work schedules: be able to process information, think and conceptualize.