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    Chef's Assistant - South Bend, United States - YWCA North Central Indiana

    YWCA North Central Indiana
    YWCA North Central Indiana South Bend, United States

    2 weeks ago

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    Description

    Job Description

    Job Description
    General Description
    Assists Director of Food Services/Sous Chef with planning menus, purchasing food, set up, cooking,
    maintaining quality control, clean up, serving food, maintaining kitchen and food storage, and meeting
    Health Department guidelines.

    • Reporting Relationship
    The Chef's Assistant reports to the Director of Food Services.

    • Supervises
    Supervises clients and all other volunteers in the kitchen.
    Supervises during service periods to ensure food is replenished.

    • Responsibilities and Essential Functions
    • Assists Director of Food Services/Sous Chef in executing daily menu
    • Starts preparation of main meals
    • Assists Director of Food Services with food purchases
    • Assists Director of Food Services/Sous Chef with kitchen and food storage
    • Cooks as directed by Director of Food Services/Sous Chef
    • Follows menus to prepare for next day's menu
    • Helps to maintain sanitation and health standards in the kitchen, ensuring code requirements are met
    • Ensures clean-up of kitchen according to kitchen guidelines
    • Watches the serving line and replenishes with food as needed
    • Performs major cleaning of ovens, refrigerators, storeroom as needed
    • Records meal attendance
    • Stocks, sells and communicates recorder needs for a la carte.
    • Reports immediately when accidents or incidents occur to floor manager, case manager, or supervisor
    • Completes other duties as required
    • Education and Experience
    • High school certificate of completion, diploma, GED, or equivalent.
    • Technical training in Culinary Arts preferred.
    • 5 years or more experience in commercial kitchen including skills in cooking and preparing a variety of
    foods preferred.

    • Knowledge and Ability
    • Able to read and understand menus and recipes
    • Knowledge of quantities to complete menus
    • Must pass a Health Department Sanitation Course
    • Knowledge of sanitation Health Department guidelines
    • Must be reliable and dependable
    • Physical Demands of Position
    • Performs duties that require bending, lifting, reaching and turning
    • Transports food items in containers (weighing up to 50 lbs.) to and from walk-ins and dry storage areas
    • Ability to stand up to 8 hours or longer if needed
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