Assistant to Head Cook
Job Description
As an ever-growing and evolving organization, new opportunities for the New Dawn as a whole, and for particular divisions within the organization, emerge regularly. The Assistant to the Head Cook will work under the direct supervision of the Head Cook to provide the necessary support for the timely and accurate production of meals for the New Dawn Meals on Wheels program.
You will also work closely with the Head of Catering and the Café Supervisor to ensure these three divisions (Melas on Wheels, catering, and café) of A Better Bite Community Kitchen are properly prepped and stocked with the necessary ingredients. This position requires strict adherence to all policies and regulations for safety, hygiene and facility food preparation guidelines.
This position requires 35 hours of work per week. Gratuity is awarded for assistance on both catered events and café service. Business hours of operation are Monday to Friday, 8am to 5pm, although this position may require work outside of these hours. An appropriate schedule for you will be developed on a biweekly basis. You may also be required for additional support during peak hours in the café by busing tables, running errands and assistance with dishwashing.
As with all positions within Better Bite Community Kitchen / Meals on Wheels, there may be instances where the volunteer coordinator may ask for support with meal delivery.
Duties:
Prep Cooking Responsibilities
- Prepare and serve all menu items according to kitchen policies and procedures.
- Basic chopping and peeling of fruits and vegetables to support recipes.
- Early morning baking (breads, biscuits, desserts) as needed.
- Preparation of salads, fruits and vegetables.
- Preparing soups, stocks and sauces.
Meal Packaging and Volunteer Interaction
- Packaging and proper labeling of meals.
- Support, encourage and supervise Meals on Wheels volunteers during pick-up.
- Delivery of meals, as needed.
Food Handling and Safety
- Ensure quality and safety of food preparation by performing standard and any additional sanitary measures including sweeping of floors, cleaning and sanitizing surfaces, proper covering and storage of food items according to standards and procedures.
- Adhere to all regulations including blood borne pathogens, infection control, use of hazardous materials and fire safety.
- Log all temperatures and record all cleaning duties as per kitchen standard operating procedures.
- Report any infraction in food services policies and procedures.
Kitchen Organization and Cleanliness
- Take pride in cleanliness and organization of the kitchen.
- Maintaining a high standard of cleanliness and organized workspace, leading by example
- Dishwashing.
Café and Catering Support
- Set up and clearing of catering events and services, when required.
- Support café needs (clearing tables, preparing food, attending to customers) when required.
Responsibilities for Kitchen Operations
- Be kitchen lead in the event of Head Cook illness or absences.
- Contact Head Cook or Division Manager if a situation arises that requires approval.
- Notify Head Cook when supplies are low to ensure that all food and other departmental supplies are ordered and received in a timely manner so that adequate inventory levels are maintained to support volume or anticipated volume.
- Participate in problem solving and decision making, and support decisions made by team.
- Collaborating with and support the Head Chef with respect to the needs of the kitchen
- Solve problems that arise and take control of/responsibility for issues in the kitchen.
- Ensure that kitchen activities operate in a timely manner.
- Helps in the design of food and drink menu.
Other Duties/Responsibilities
- Arrive to work at the scheduled time.
- Probes for clarity in order to understand or effectively implement change.
- Demonstrate flexibility and fill in available shifts as required by staff.
- Follow instructions and take on new responsibilities and tasks.
- Stay productive at all times and prepare for future needs.
- Multi-task and work at an efficient and consistent pace.
- Perform other related duties as required.
Core Competencies
- Customer Focus
- Communication
- Energy & Stress Management
- Teamwork
- Quality Orientation
- Problem Solving
- Accountability and Dependability
- Operating Equipment
- Ethics and Integrity
Required Skills and Certifications
- 3-5 years of kitchen experience required
- 3 years culinary experience required
- Supervisory experience an asset
- Food safety training and certification
- First aid/CPR training and certification
- Clear criminal background and vulnerable sector check
- Ability to lift up to 50lb
- A valid Nova Scotia driver’s license
- Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling
- Free of diseases that may be transmitted in the performance of job responsibilities
- Effective communication skills
- Highly flexible, with strong interpersonal skills that allow one to work effectively in a diverse and at times busy working environment
- Highly effective teamwork skills
- Attention to detail in all areas of work
- Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision
- Strong problem identification and problem resolution skills
- Strong work ethic and positive team attitude
Work Conditions
- Interacts with volunteers, family of clients, staff and visitors in a respectful manner
- Manual dexterity required to use desktop computer and peripherals
- Travel may be required
- Overtime as required