SPECIFIC RESPONSIBILITIES
Essential duties and functions include, but are not limited to the following:

60% Planning, preparation, service of meals in the following areas:
• Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers, and a variety of other kitchen equipment according to standardized recipes.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, convection oven, flat top range and refrigeration equipment.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

20% Food Handling
• Participates in the prep/cooking of high-yield meal service.
• Supervises and trains assigned program participants to handle food properly.
• Receives and organizes food arriving at/departing from the Mission.
• Handles, stores, labels and rotates all products properly. Perform pantry storage duties of food items.
• Responsible for enforcing restricted access to the kitchen and pantry - authorized personnel only.
• Assists with Pantry organization.
10% Volunteers, Community Engagement and other
• Coordinates and supervise Mission kitchen volunteers during their shift.
• Supports and helps with community events utilizing volunteers.
• Supports Mission special projects/events.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Kitchen Manager

REQUIRED QUALIFICATIONS:
• A minimum of 2/3 years of experience in food preparation, cooking and serving.
• Food Handler’s License Serv/Safe Food Manager Certification
• 12 months experience in a non-profit or similar environment working independently in a commercial kitchen.
• Excellent communication and organizational skills.
• Active driver’s license and transportation.
• Agreement with and commitment to Central Union Mission’s mission and statement of faith required. Committed Christian and currently active in a local Christian church required.

PHYSICAL DEMANDS AND WORK ENVIRONMENT
• Ability to lift, stir, and manipulate large cooking vessels of food.
• Frequently walk short distances.
• Continuously stand.
• Frequently bend or twist at the neck or torso.
• Continuously grip.
• Occasionally reach, stoop, kneel and crouch
• Ability to lift to 40 pounds.