|Food Bank Name||Central Texas Food Bank
|Post Date||July 5, 2017|
|Job Title||Line Chef|
|Description||Line Chef position available in Austin, TX|
Assist with preparing meals (Breakfast, Lunch, Dinner and Snack) according to USDA and TDA regulations for CACFP, SFSP and National School Lunch, School Breakfast and After School Snack programs. Assist with production of value-added meals according to production plans for meal size and quantity. Adhere to planned menu for the purpose of conserving food costs and ensuring high quality meals and food safety. Ensure all kitchen equipment, tools, work tables and environment is maintained in a clean and sanitary state according to local and state Health Standards using the “clean as you go” policy and that all cleaning is documented. Maintain safe and organized work environment. Follow procedures for waste management including recycling policies and procedures. Monitor regular inventory (chemicals, food, etc.) and notify supervisor when par levels are down and orders need to be placed. Ensure all refrigerated equipment is properly logged & monitored reporting any deficiencies to Executive Chef. Instruct and engage Culinary Trainees and volunteers when so delegated or in the absence of Executive Chef and Executive Sous Chef. Assist with preparing Catering Event Meals (as needed) for internal and external events and fundraisers. Adhere to all Central Texas Food Bank policies, food safety standards and HACCP plans. Maintain program files, computer and hard copy including temperature, production, receiving, trash and cleaning and sanitation logs. Performs a variety of additional duties not listed, to be determined and assigned as needed.
Education, Experience, and Training 1+ year’s food service experience or completion of a culinary degree program. Food Manager’s Certification required, (NRAEF ServSafe or Austin/Travis County recognized program) or willingness to complete this within 15 days of hire date. Ability to work effectively with food bank staff, volunteers and vendors with a commitment and desire to go the extra mile to make the Food Bank kitchen program a success. Possession of a current Texas driver’s license with the minimum required liability insurance per Food Bank Policy.
Knowledge and Skills Must be able to “taste and sample” all food being prepared including foods containing gluten, meat protein dairy products and other animal proteins to ensure quality. Ability to work independently with minimal supervision, and adhere to deadlines in a high-energy, fast-paced environment. Demonstrates good judgment and discretion. Demonstrates the ability to work cooperatively with other Food Bank staff and volunteers. Ability to represent the Food Bank in a professional manner under a variety of conditions. Excellent communications skills, both written and verbal, including the ability for effective public speaking. Ability to manage time efficiently and to work independently with minimum supervision. Ability to work cooperatively and collaboratively with other staff, volunteers, and vendors. Orientation to detail, accuracy and the ability to meet deadlines. Good judgment and discretion; ability to maintain confidentiality of and appropriate professional relationships with any program recipients. Ability to represent the Food Bank in a courteous professional manner. Ability to be flexible and adjust to program growth. Out-of-town travel for catering or training may be required. Be available to work minimum 40-hours a week; with flexibility to work early mornings, weekends and late evenings.
ADDITIONAL REQUIREMENTS WITH OR WITHOUT REASONABLE ACCOMMODATION
Ability to walk, stand, sit, kneel, push, stoop, reach above the shoulder, grasp, pull, bend repeatedly, identify colors, hear with aid, see, write, count, read, speak, analyze, alphabetize, lift and carry under 50 lbs., perceive depth, operate a motor vehicle, and operate motor equipment. Conditions may include working inside, working around machines with moving parts and moving objects, working closely with others, working alone, working protracted or irregular hours, and traveling by car, van, bus, and airplane. Kitchen equipment (machines, tools, devices) used in performing only the essential functions include 6-burner stove, griddle, grill, fryer, steam-jacketed kettles of varying sizes, combi ovens, blast chillers, tilt skillets, meat slicer, bread slicer, stand mixers, dish machine and general smallwares. Additional items may be added as need arises. Office equipment includes computer and related equipment, calculator, copier, fax machine, telephone, and automobile.
|Deadline||August 4, 2017|
|How to Apply||
Please go to https://www.centraltexasfoodbank.org/about-us/careers/line-chef-0 to apply for this position.
|About the Organization|
This position is responsible for the daily preparation of food items in a high volume scratch kitchen that produces meals for a wide range of meal programs.