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Lead Cook

2 months ago

Salt Lake City, United States Catholic Community Services Full time $14 - $18
Job DescriptionJob Description

Position Title: Lead Cook

FLSA Classification: Non-Exempt

Full or part-time status: Full-time

Department: Basic Needs

Reports to: Kitchen Manager

Hiring Range: $20.00-$26.00/hr DOE

Date Written or Last Revised: August 2024


Primary Function of Position

As a Lead Cook at Saint Vincent de Paul Dining Hall, you will assist in the preparation and serving of meals while supervising kitchen operations. You will play a key role in ensuring that meals are prepared efficiently and served to our guests in a timely manner.


Major Position Responsibilities

  1. Meal Preparation Support: Assist the Kitchen Manager and staff in preparing and planning meals.
  2. Donation Communication: Inform the Kitchen manager of incoming donations.
  3. Inventory Rotation: Assist in maintaining a first in, first out system for food commodities.
  4. Team Collaboration: Exercise a "team effort" with both staff and volunteers.
  5. Dish-Room Oversight: Ensure dish-room positions are filled and volunteers are trained.
  6. Food Storage: Properly store leftover food.
  7. Cleaning: Clean up the serving area and dish room.
  8. Dining Room Coordination: Work with dining room coordinators to close and secure the dining room.
  9. Health Compliance: Ensure all Health Department regulations are observed by staff and volunteers.
  10. Volunteer Management: Greet volunteers and assign their service positions.
  11. Problem Reporting: Report any kitchen problems to the Kitchen Manager.
  12. Kitchen Cleanliness: Help maintain the cleanliness of the general kitchen area and equipment by implementing the weekly kitchen staff cleaning list.
  13. Equipment Issues: Report any equipment problems to the Kitchen Manager.
  14. Maintenance Coordination: Submit timely maintenance requests to the Kitchen Manager and follow up on pending work orders.
  15. Restricted Access: Ensure that only designated staff are allowed in the kitchen during meal preparation.
  16. Active Participation: Attend and contribute to staff meetings, filling in when the Kitchen Manager is unavailable.
  17. Other duties as assigned.

Work Environment

  1. This role will take place both outside and inside, in cold and hot conditions where icy and slippery conditions may exist.
  2. Using care while handling hot equipment and sharp objects will be necessary.
  3. Some local travel may be required.

Physical Demands

  1. The ability to stand for hours at a time, sit, bend, and lift (up to 100 lbs.)
  2. Use ear protection and other necessary person protection equipment while operating equipment.
  3. This role includes driving locally.

Skills, Knowledge, and Abilities

  1. Large-Scale Food Preparation: Experience in preparing large quantities of food.
  2. Nutritional Meal Planning: Experience in planning nutritionally balanced meals.
  3. Creativity and Flexibility: Creativity and flexibility in food preparation.
  4. Delegation Skills: Ability to delegate work assignments to others.
  5. Interpersonal Skills: Ability to get along with people, especially volunteers and kitchen staff.
  6. Tact and Sensitivity: Ability to approach problem situations with tact and sensitivity.
  7. Safe Food Handling: Must be familiar with safe food handling procedures and maintain a current
  8. Personal Qualities: Personal qualities of openness and respect for co-workers and clients, compassion, and graciousness in helping clients to assess and face their situations and to accept assistance.

Education, Training, and Experience

  1. Three years' experience in a professional food preparation position working for large institutions.
  2. College degree in nutrition or equivalent experience.

Background Screening Requirement

  1. Must pass a national BCI/FBI background check.

Licenses, certifications, and credentials

  1. Current Utah driver's license, proof of auto insurance with minimum policy liability limits of $50,000 per person and $100,000 per incident, 21 years of age or older, a clean driving record, and ability to meet CCS vehicle safety requirements.
  2. Salt Lake County food handlers permit.
  3. ServeSafe certification.

Position status and expected schedule

  1. This position is scheduled to work 40 hours per week, Wednesday through Saturday, 5 am to 3 pm.

DISCLAIMER STATEMENT: This job description lists typical examples of work and is not intended to include every job, duty, and responsibility specific to a position. The employer reserves the right to change or assign other duties to this position with or without notice.


CCS is an equal opportunity employer.



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