Lead Cook

The Salvation Army is one of the largest social service providers in the United States. We are committed to serving our neighbors in need through food pantries, shelters, financial assistance programs, summer camps, and more. You may recognize us from our Red Kettle Campaign at Christmas time, but the need of the less fortunate doesn't stop after Christmas, and neither do we. At The Salvation Army we are dedicated to Doing the Most Good.

The Salvation Army Harbor House Shelter in Columbia, Missouri, is looking for a new Lead Cook. This is a full-time, 40 hour per week position, with a starting pay up to $18.00 an hour. This position is responsible for the efficient and healthy operation of the kitchen and dining area to include documentation of weekly menu plans, reporting food and supply needs to the supervisor, preparation and serving of meals, and clean-up of kitchen and dining area.

If you're interested in being a part of a team that is on the front line of the helping those in need, this may be a great position for you.

The Salvation Army Harbor House is located at 602 N. Ann St. in Columbia, Missouri.

Essential Duties (Reasonable accommodations may be made to enable individuals with disabilities to perform these duties.):

1. Provides oversight of daily kitchen/food storage operation. Make work assignments to Weekend Cook, residential volunteers, and community volunteers. Ensure that all established procedures for cleanliness, sanitation, disease control, and safety are followed (use of plastic gloves, hair nets, and aprons; regular sanitizing of all surfaces and utensils; etc.).
2. Prepare weekly menus and submit in advance to the supervisor, along with a shopping list for food/supplies not provided by donations. Establish and maintain a food inventory system. Order food from The Food Bank and other vendors as assigned. Make pickups at The Food Bank and additional vendors to visually select additional items as are available but not on the phone menu.
3. Ensure dining room tables and floors are sanitary before and after meals.
4. Keep kitchen refrigerators, walk-in refrigerator, freezer, and all drawers and cabinets sanitary and organized at all times.
5. Keep and maintain a daily temperature log of food being served, as well as all refrigerators and freezers. Keep all foods in the refrigerators labeled with date and contents ensuring a healthy rotation of food stock.
6. Prepare and file necessary internal and external reports.
7. Perform the duties of cook as necessary. Lift and carry cooking materials and supplies. Operate necessary kitchen equipment for food preparation and clean-up.
8. Perform other duties as assigned (e.g., team meetings, in-service training, fundraising and special events/meals).
9. Attend USDA training seminars and other professional training as required.

Minimum Qualifications

High school diploma or equivalent with one year cooking experience for large groups (30-50) and one year of supervisory experience. Combination of education and experience will be considered. Able to comply with recipes, safety handling instructions and job description. Medically qualified to work in food service area. Able to prepare meals in large quantities. Must have valid drivers' license and pass TSA MVR check. Must possess or obtain Adult and Child CPR, First Aid, Blood Borne Pathogens and ServSafe certification within three months of employment. Must be a team player, a self-starter, able to handle several projects at the same time and perform well with minimum supervision. Must think independently and demonstrate sound judgment. Must be supportive of The Salvation Army's mission and policies.