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Production Chef

2 months ago

Spokane, Washington, United States Union Gospel Mission Full time
Job Summary

The Production Chef serves as a key leader in the culinary operations of Union Gospel Mission, overseeing the day-to-day activities of the kitchen, including client and direct report supervision. This role is responsible for ensuring consistency in culinary services and sustainable use of donated food and non-food products.

Key Responsibilities
  • Leadership
    • Coach volunteers and community service workers on UGM's culture and core values, adhering to all organizational policies and procedures.
    • Inform the Director of all critical culinary operations.
    • Implement and maintain health department, 2nd Harvest, OSHA, and ServSafe standards.
    • Track meal counts and record within Waypoint by the last week of each month.
    • Communicate weekly with culinary supervisor regarding scheduling and unplanned changes.
    • Provide relevant training for handling food, non-food products, and donations.
    • Verify protective equipment is worn, and safety protocol is followed throughout each workspace; secure kitchens, storage areas, and coolers to prevent theft and follow protocol.
    • Attend culinary operations and required site-specific and UGM meetings.
    • Collaborate with MARCOM to identify media-worthy stories or events; attend said events as required.
    • Submit inventory and critical needs list to Kitchen Supervisor weekly.
  • Essential Duties
    • Properly train and schedule volunteers, community service workers, and clients to meet the needs of the department programs with culinary SOPs and policies.
    • Collaborate with Recovery team to ensure clients are adhering to UGM program requirements, such as Mealtime Responsibilities (MTR's).
    • Create, post, and supervise weekly menus, recipes, pull, prep, and production sheets; ensure required dietary/allergy needs are met.
    • Oversee preparation, production, quantity, inventory, and portion control; exhibit strong culinary skills by tasting and reviewing produced food at each meal period.
    • Manage client time-off requests and adjust work and production schedules accordingly.
    • Generate weekly menus seven days in advance; execute Banquet Event Orders (BEOs), production needs, and special meals as needed.
    • Count and record all meals served in the Monthly Meal Report daily.
    • Inspect and thoroughly sanitize kitchens, storage areas, and coolers weekly to maintain safe working and cleanliness standards, record cooler and freezer temperatures twice daily.
    • Submit comprehensive Requests for Maintenance when needed.
    • Conduct weekly touchdown meetings with volunteers.
    • Maintain interior work environments during service and non-service periods, including volunteer and client supervision, maintenance, and cleaning of designated areas, serving of meals, product inventory, busing, tear down, and setup.
    • Complete any other duties as assigned by the Kitchen Supervisor or Site Director.
  • Volunteers
    • Ensure each volunteer has a current job description.
    • Train volunteers on how to effectively communicate concerns or issues with clients using the DIP process.
    • Ensure volunteers are clocking in and out of written or electronic schedules and wearing appropriate clothing and nametags.
  • Clients
    • Attend community meetings once a month.
    • Ensure PADMANs are introduced and completed; communicate expectations with clients.
    • Collaborate with Recovery team to ensure clients are adhering to UGM program requirements.
    • Oversee Clients in the kitchen completing MTR requirements.
Requirements
  • Grounded and committed Christian: able and willing to model servant-leadership and interested in being part of a ministry to the poor, homeless, drug-addicted, and mentally ill.
  • Active member of the body of Christ, in accordance with the Union Gospel Mission Statement of Purpose, Statement of Vision, and Statement of Faith.
  • Strong sense of calling to minister while utilizing culinary skills.
  • Strong interpersonal skills - written, verbal, and instructional.
  • Intermediate computer skills using MS Word, Excel, and Outlook.
  • Experience at effectively building, developing, and leading culinary teams.
  • Available to work weekends, special events, select holidays, and at various UGM locations as needed.
  • Must possess trustworthy, teachable, and reliable traits.
  • Model appropriate boundaries and strong work ethic.
  • Valid Driver's License and insurable by UGM's insurance company.
  • The ability to pass ServSafe Certification, Food Handlers Card, Second Harvest, and Forklift Certification.
  • Criminal background check is required.