Full-time Shelter Cook

Position Status: Full-Time
FLSA: Non-exempt (hourly)
Supervised by: Executive Director

Please email resumes and cover letters to our Executive Director at Whitney.Thomas@familyabusecenter.org.

GENERAL DESCRIPTION AND PURPOSE

Responsible for maintaining and overseeing the daily operations of the Family Abuse Center kitchen including planning menus, food preparation, ordering food, reporting, distribution and adhering to food program guidelines.  Other responsibilities include maintaining an accurate inventory and maintaining high sanitation and health standards for the kitchen and equipment. This position will also step in when needed to be a Resident Advocate during regular business hours.

QUALIFICATIONS:

The qualifications listed below are representative of the education, experience, skill/ability, and licenses/credentials required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Education:

  •  High School Diploma or equivalent and minimum of two (2) years of experience with meal planning and cooking experience in a restaurant, child-care or school setting, or culinary arts training.

Experience:

  • Minimum of two (2) years of experience with cooking experience in a restaurant, child-care or school setting, or culinary arts training
  • Experience working with diverse populations and groups
  • Experience in nonprofit work
  • Demonstrated effectiveness in working as both a leader and a member of a team

Skills/Abilities:

  • Understands appropriate conflict resolution and demonstrates skill in that area
  • Ability to handle crises with sensitivity and assertiveness
  • Flexibility and ability to prioritize job responsibilities
  • Ability to maintain personal balance while accomplishing multiple tasks that require a variety of skills
  • Demonstrates skills of self-direction
  • Strong organizational skills
  • Ability to maintain accurate data
  • Must be able to demonstrate a background of being able to work independently, solve problems, and train personnel
  • Must know Food Safety regulations
  • Must be clean, neat, and well-organized
  • Working knowledge of food production/service equipment
  • Working knowledge of cleaning supplies/equipment
  • Skilled at using a computer and familiar with ordering online
  • Bilingual preferred

LICENSES/CREDENTIALS:

  • Valid Texas Driver's License and clear driving record.
  • Food Manager's License.

RESPONSIBILITIES:

  • Manage all operational aspects of the kitchen independently, using good time management skills.
  • Cooks and serves high-quality meals in compliance with food safety standards and regulations; ensures the food temperatures are in line with safety standards.
  • Manage and maintain kitchen and food safety standards to meet local, state, and federal guidelines.
  • Provides accurate record keeping of food production.
  • Manages, organizes, and takes inventory.
  • Provide all receipts, invoices, and other necessary documentation to the Director of Finance.
  • Plans and evaluates purchases for food/non-food items based on the kitchen’s budget and purchases food/non-food items as needed.
  • Uses any necessary dietary guidelines in menu planning and recipe modification.
  • Maintain safe and sanitary conditions in storage, preparation, and service of food.
  • Attends job-related training and classes related to food preparation, (Central Texas Food Bank) CTFB guidelines, and Health Department food safety.
  • Orders food and supplies from CTFB and other vendors.
  • Manage CTFB distribution site for Family Abuse Center clients and follow any CTFB requirements.
  • Enter any data related to the menus and meal counts into the computer systems.
  • Follow data and reporting requirements for any funding source or agency need.
  • Believe and act in accordance with the agency’s mission statement and goals.
  • Ensure all required employees have and maintain a current food handlers’ license, i.e... Posted in the cabinet, current dates, and on file with the Agency.
  • Read and interpret documents such as operating manuals. 

Mental and Physical Abilities:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations will be made if necessary:

Duties are usually performed standing with occasional periods of sitting or walking.  Some physical effort is required associated with lifting and carrying objects (less than 30 lbs.). Ability to stoop, lift, squat, and bend.

Working Conditions:

The environmental characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

The work is done in kitchen areas which are well-lit but are often hot and noisy.  The cooks are exposed to steam, fumes, and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. There is a danger of slipping on wet floors that have been recently mopped or where food has been spilled.  They are subject to possible cuts from knives and burns from steam, hot foods, stoves, and hot grease and water.  Ability to work some weekends and day hours for special projects.

Essential Functions:

This job description should not be interpreted as all-inclusive.  It is intended to identify the essential functions and requirements of this position.  The incumbents may be requested to perform job-related responsibilities and tasks other than those stated in this job description.