SUMMARY
Responsible for the preparation of breakfast, lunch and snacks for preschool age children that are on a special meal diet plan. Includes assisting the Chef Manager with menu planning and ensuring that the meals are nutritious and child-friendly.
PRIMARY DUTIES
- Responsible for the preparation of meals in a timely and safe manner, supervision of the assistant special meals cook, and cleanliness of the facility. Responsibilities include but are not limited to:
- Understanding of food allergens and a background in creating appropriate food menu substitutions
- General menu planning with the assistance of the Executive Chef
- Inventory control and preparation of ‘par’ sheets
- Preparation of production sheets
- Plan, Prep, Prepare and Execute Child Friendly and Nutritious Special Meals in accordance to CACFP guidelines
- Implementation of the HACCP plan
- Proficient in MS Word, Excel and Outlook
- Works closely with assistant cook to maintain an orderly work environment, timely delivery of food to customers, and a quality product.
- Works closely with the Chef Manager to ensure that appropriate inventory is maintained and kept within the budget limits.
SECONDARY DUTIES
- Responsible for the tracking and ordering of necessary supplies.
- Ability to lift a minimum of 50 pounds.
- Commitment to serving public in a respectful manner.
- Attends and participates fully in all required staff meetings
- Creates an atmosphere of care and respect for staff and customers.
- Attends meetings and events related to St. Vincent de Paul of Baltimore.
- Upholds the vision, mission and values of St. Vincent de Paul of Baltimore.
- Performs other duties as assigned.
