Kitchen Supervisor/Cook - Los Angeles, United States - Catholic Charities of LA

Description

Job Description

Catholic Charities of Los Angeles, Inc. is one of the largest human services providers in California that operates a variety of programs to serve the poor and strives to find permanent solutions to crisis situations by offering clients the tools and resources needed to achieve greater self-reliance and stability in their lives.

The person in this role coordinates, plans and prepared balanced, nutritious meals for shelter guests. Supervises and coordinated activities of staff, volunteers and client cooks and kitchen workers in preparing and serving food and beverages. Cooks meals. Keeps an inventory of all food and supplies in stock. Ensures enough food has been ordered and stocked, may order supplies for the entire shelter; prepares purchase orders and check vouchers. Ensures cleaning of kitchen, storeroom, freezers, refrigerators and kitchen equipment. Arranges for or picks up donations.

Responsibilities:

• Cooks meals
• Ensures enough food has been ordered and stocked.
• Orders supplies for the entire shelter; prepares purchase orders and check vouchers.
• Keeps an inventory of all food and supplies in stock.
• Assists in the general running of the shelter, including answering phones, moving furniture, and removing trash.
• Arranges for or picks up donations.
• Deliver catering orders to customers.
• Performs related duties as required.

Qualifications:

• Completion of six months to one year of technical or specialized training after high school
• One to three years of related experience.
• Possession of a health certificate.
• Valid California driver license.
• Budget effectively.
• Communicate effectively in oral form.
• Develop and maintain effective working relationships.
• Use independent judgment and initiative.
• Maintain accurate and orderly records.
• Handle public contact and relations effectively.
• Plan short and long-range activities.
• Operate standard office equipment and a computer.
• Organize and direct several activities.
• Analyze and evaluate information.
• Institutional cooking.
• Menu planning.
• Food Ordering.

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