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Lead Cook

Chris Howell Foundation

This is a Full-time position in Arlington, TX posted May 9, 2021.

The Chris Howell Foundation (CHF) provides programs and services to the vulnerable communities within the Dallas/Fort Worth Metroplex.
Job Summary
The Lead Cook demonstrates professional behavior and promotes positive relationships with
sites, staff, and others to build customer support for summer food service programs.

The
Cook
– Summer Food Service Program (SFSP) is responsible for completing the production
forecasting of menu items to be served; completing weekly inventory; planning daily production
schedule; preparing and serving daily meals; dishwashing and cleaning work area; completing
point of service meal records; and submitting weekly requisitions/orders for milk, bread and
groceries.

The Lead Cook follows state and local food safety and sanitation protocol and Hazard
Analysis Critical Control Points (HACCP).

The Lead Cook uses food production techniques that
conserve nutrients, preserve flavor, and enhance appearance.

The Lead Cook
– SFSP works
cooperatively with the Program Director and designated Food and Nutrition
Program staff to assure all eligible children receive safe, nutritious meals meeting the United States
Department of Agriculture (USDA) Summer Feeding Program guidelines.
Requirements
II.

Position Characteristics
Salary Depending on experience
Length of Contract 30-40 hours per week
III.

Position Relationships
Reports to Executive Director
Position Qualifications
Required Qualifications High school diploma or equivalent.

Basic mathematics, communication, and computer skills.

Comply with civil laws and regulations in accordance with USDA policy which does not permit discrimination because of race, color, age, sex, handicap or national origin.

ServSafe Certification and/or current Texas Food Manager Certification.

Demonstrated knowledge of the principles of quantity cooking.

Minimum of 5 years quantity food production experience.

Successful completion of CHF in-house training program.

Ability to operate convection ovens, dish machine, commercial microwave, meat slicer, hot
holding cart and serving units.
Pass a physical examination that will require lifting 50 pounds, carrying 50 pounds, and
pushing/pulling 95 pounds of force.
Ability to accurately count, record, and maintain inventory, HACCP, and food production
records.
Special Requirements of the Position Knowledge of SFSP requirements and attendance at SFSP training session.

Ability to plan and organize workload.

Ability to work independently with minimal supervision.

Ability to apply principles of quantity cooking, including safe food handling and HACCP.

Ability to accurately weigh and measure ingredients.

Ability to accurately count and record food items on inventory forms, food production
worksheets, and point of service records.

Ability to record time/temperature information.
Computerize data entry as required.
Procurement experience is a plus.
Position Description
Environmental/Physical Requirements Ability to lift 50 pounds, carry 50 pounds, and push/pull 95 pounds of force.

Ability to stand/walk on hard floors.

Ability to adapt to changes in room temperature.

Ability to work in the presence of loud background noise.
Position Responsibilities
Follows the pre-planned SFSP menus to prepare lunch and snacks each day.
Understands and applies the SFSP meal regulations to assure compliance.

Follows a preestablished
schedule and completes work with minimal supervision.
Monitors milk, bread and grocery inventory to maintain a desired stock level of products needed
to produce the quantity of each menu item on the daily menu.

Uses portion control techniques
to assure correct portions are served.

Orders milk and bread weekly.
Records amounts prepared and leftover waste items on production sheets and/or enters into
computer food production software.

Utilizes prior meal service records to forecast future meal
production requirements and minimize waste.

Places food and supply requisitions/orders
according to pre-determined schedule.
Utilizes work simplification techniques for effective use of time.

Maintains high standards of food quality and appearance.

Follows food preparation directions
and HACCP regarding time and temperature.

Uses nutrient-conserving cooking methods.
Arranges food attractively in serving containers.
Follows all food safety and sanitation requirements according to the Texas Food Code and
HACCP protocol and corrective action plan to assure safety in the receiving, preparing,
transporting, serving, and storing of food.

Records food temperatures during food preparation
and service.

Takes corrective action as necessary.

Foods are held either below 41 F or above
135 F.

Dates and labels all foods.

Follows first in, first out procedures to assure rotation of
stock.
Operates all equipment according to manufacturer’s directions with particular emphasis given
to safety guidelines.

Notifies Executive Director and Program Director of any malfunction, damage or loss of equipment.
Checks hot holding equipment, ovens, and microwaves to make sure equipment is empty
before turning on.

Ensures hot holding equipment, ovens, and microwaves are empty and
turned off before leaving for the day.
Maintains a clean and sanitary workstation.

Follows Chris Howell Foundation and HACCP guidelines for
cleaning equipment, utensils, and work area.

Follows Chris Howell Foundation procedures to maintain effective
insect and rodent control.
Maintains high standards of personal hygiene.

Follows hand washing protocol.

Practices
standards of dress, including shirts with sleeves, closed-toe shoes, hair restraint, apron, and
wearing of single-use gloves which assure compliance with Texas Food Code and HACCP
protocol.
Self-administers basic kitchen first aid.

Immediately reports all accidents to Executive Director and completes CHF Employee Incident Report Form.

Demonstrates knowledge of actions to take in case of a fire or disaster.

Knows location and
use of fire extinguisher.
Promotes healthful eating habits, a positive food service image and good customer relations.

Attends job related training classes and workshops.

Applies knowledge and/or skills obtained
in performing the job.
Practices energy conversation techniques.

Performs all other duties as assigned.

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