General Responsibilities: Responsible for the activities related to food production. Provides support to supervisory staff related to production reports and assigned work duties.
*Essential Job Functions: * (Reasonable accommodations will be provided, if necessary, for individuals with disabilities who can perform the essential job functions.)
- Coordinates food preparation from recipes per TCOA guidelines to meet business levels within a strict timeline.
- Responsible for portion control, proper packaging and labeling of meals.
- Coordinates the production of special menu items necessary to meet special dietary requirements for program participants
- Generates production paperwork to ensure accurate and timely meal delivery.
- Cleans and sanitizes kitchen utensils and work areas.
- Assures Compliance with Health Department Standards in the performance of all work duties.
- Works with food production staff and food production supervisors for daily production planning.
- Examples of job functions listed do not include all tasks which may be found in this position. Duties and responsibilities may be added, deleted or modified at any time.
Knowledge, skills and abilities:
- Commitment to the organization's missions and goals.
- Computer skills sufficient to learn specific departmental software programs.
- Ability to maintain confidential information regarding all aspects of client, volunteer, employee and agency information.
- Ability to work independently or as part of a team.
- Ability to communicate effectively and establish good relationships with staff, clients, volunteers and vendors.
- Ability to represent the Agency in a professional manner.
- Must be able to adjust priorities to meet deadlines in a timely manner.
- Ability to meet department standards with regard to job knowledge, client focus, initiative, productivity, communication, teamwork and attendance.
Requirements:
- High School Diploma or equivalent is required.
- One year of previous cooking experience in a restaurant or cafeteria setting is required. Prior supervisory experience is strongly preferred.
- Completion of a Food Service Manager Certification Training Program and Food Allergen Training approved by the Michigan Department of Agriculture and Rural Development (MDARD) current or completed within 12 months of employment is required.
Working conditions:
- The working environment is based in a kitchen environment where safe work practices are extremely important. Use of protective gear such as hats, aprons and gloves is required. When required to drive, exposure to weather & traffic conditions becomes significant.
- Physical mobility is required for sitting, walking, bending and long bouts of standing. Must be able to carry and lift items between 40-70 pounds. Must have dexterity to operate kitchen equipment safely. Must be able to enter and access information using a computer. Must be able to communicate effectively with clients, volunteers, co-workers and vendors in person and over the phone.
- Sensory requirements include exposure to extreme temperatures, tight spaces, slippery floors, moving mechanical parts, sharp kitchen utensils, high noise levels, water and cleaning compounds.
- Mental requirements include the ability to handle varying and intense levels of stress.
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Reports to: Food Production Supervisor
*Work Location: * Central Kitchen in Lansing, Michigan.
Work Schedule: Monday -- Friday, 4:00am to 12:00pm (40 hours per week)
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