Summer Food Service Program Kitchen

General Description: This seasonal position assists with preparing meals (Breakfast, Lunch, Dinner, and Snack) during the summer for the Summer Food Service Program (SFSP). Food Production Staff are critical to the successful operation of our Summer Program.

Essential Functions:

• Adhere to planned menu for the purpose of conserving food cost.
• Follow verbal and/or written instructions for preparing, portioning, garnishing and serving meals, storing food, and utilizing and maintaining equipment and facility.
• Ensure all kitchen equipment, tools, worktables, and environment are in working condition prior to using and maintained in a clean and sanitary state according to Department of Health’s standards and using the clean as you go methodology - continuously tidying up your workspace.
• Maintain a clean, safe and organized work environment.
• Ensure meal protection from contamination and proper use of equipment for both hot and cold holdings as determined by the meals served.
• Assist and comply with any other verbal or written instruction(s) issued by Culinary Leadership or other management staff of the San Antonio Food Bank (SAFB).
• Ability to work with SAFB staff and volunteers promoting a positive and teamwork type attitude.
• Ability to work with and provide guidance to SAFB volunteers.
• Assist with providing accurate meal, beverage, side items, and serving utensils counts to each site.
• Ability to assist others in making count corrections.
• Assist with providing food packaging quality assurance: Ensure meals in hotel pans, trays, and other containers are packaged with not only the consumer in mind but are in good presentable condition. This is to ensure high percentage of consumption. Provide directions for correction as needed.
• Pull inventory as needed using proper First-In, First-Out (FIFO) methods.
• Ensure all refrigerated equipment is properly logged, monitored and rotated, reporting any deficiencies to Executive or Sous Chef(s).
• Adhere to all SAFB policies.

Qualifications:

• Must possess Food Handler’s Certification prior to the first day of work or no later than within 30 days of hire.
• Willingness to learn to prepare nutritious meals according to SFSP feeding requirements.
• Ability to manage time efficiently and to work independently with minimum supervision.
• Ability to work cooperatively with other staff, volunteers, and agency personnel.
• Attention to detail, accuracy, and the meeting of deadlines. Good judgment and discretion.
• Ability to represent the San Antonio Food Bank in a courteous and professional manner.
• Must possess a valid driver's license, current insurance, and access to reliable transportation.
• Availability to work >30 hours a week; with flexibility to work mornings, weekends and evenings.

Preferred:

• Food Service experience, ServSafe Certification or Culinary Training Program completion.

Physical Demands

While performing the duties of this job, the employee is required to stand, walk, sit, use hands, handle, or feel objects, tools, or controls; reach with hand and arms; talk and hear. Employee must lift and/or move up to 50 pounds. Specific vision abilities required by the job include close, distance, color, and the ability to adjust focus.

Work Environment

The work environment is primarily in a kitchen setting but may require attendance at Summer Food Service Feeding Sites, food fairs that are held outdoors. The noise level in the work environment is usually moderate.

The above statements are intended to describe the general nature and levels of work to be performed and are not intended to be an exhaustive list of all responsibilities and duties.