DENVER RESCUE MISSION Chef 2 Salary in the United States

Description

Chef 2 at The Crossing is a full time non-exempt position of Denver Rescue Mission and must hold to the doctrine and Constitution/By-Laws of Denver Rescue Mission and be willing to sign the Denver Rescue Mission Statement of Faith and Ministry Principles with Appendix. 

Position Summary

The Chef 2 reports to the Denver Food Services Manager and is responsible for all kitchen operations, activities and volunteer services while working their assigned shift. Each chef is responsible for mobilizing and supervising men in Denver’s rehabilitation programs and kitchen volunteers to accomplish all tasks related to the kitchen operation. The Chef 2 position will assume a greater degree of responsibility for the processes that govern the operation of the facility’s kitchen, in addition to providing accountability to the other chefs around these processes.

Requirements

Unique Process Coordination

• Work in collaboration with Denver Food Services Manager to create and implement processes to promote continuity among the shifts, including health and safety standards, shift transition expectations, program participant oversight, food preparation considerations, and opening and closing procedures.
• Monitor staff adherence to food safety measures (daily logs, equipment cleaning schedules, etc.) as defined by the Denver Food Services Manager in alignment to Denver Health Department codes.
• Coordinate supply purchases with Food Distribution Coordinator.
• Ensure completion of work readiness assessments for program participants.
• Coordinate onboarding and training of new chefs.

Kitchen Operations

• Plan and execute daily menu in coordination with other chefs, Denver Food Services Manager and the Food Distribution Coordinator using donated food from the Ministry Outreach Center while maintaining high quality balanced meals.
• Organize and monitor buffet style meal service.  Ensuring best practices are followed:

         - One plate served to each guest at a time. Guests not allowed to add extra portions only subtract from each plate to ensure 

           no preferential treatment

         - No guests reaching over serving line to grab plates or other food product

         - All volunteers serving meal wearing gloves, hats/hairnets and aprons

         - Dishes and product only go out to guests. Nothing can come back through the serving line once it has been served. 

         - Serving line cleanliness maintained

• Oversee the preparation of meals by production chefs
• Ensuring proper food safety and sanitation procedures are followed
• Checking quantities of production
• Ensuring that prep has been completed for next day, i.e. eggs cracked, vegetables chopped, meat pulled to thaw
• Ensuring quality of meal is up held 
• Oversee the preparation of meals by preparing a food prep list that can be executed by all kitchen help including volunteers and program participants.
• Train program participants in appropriate food handling, preparation and cooking practices. These practices include but not limited to: appropriate personal hygiene, food preparation, and maintaining proper working relations with all kitchen help. 
• Supervise program participants who are assigned to the kitchen as part of their Work Readiness ensuring they are performing tasks as determined by the chef on duty. 
• Create a professional, respectful and teamwork driven environment where team members and volunteers work together in unison.

         - Following through with ITP standards (ITP stands for Ideal Team Player from a book by Patrick Lencioni. It talks about being 

           Hungry, Humble and Smart and is the basis for 90 day and year end reviews.)

         - Relating any issues to the Denver Food Services Manager 

• Record numbers of meals served by scanning every meal into Denver Rescue Mission’s database. Review meal totals at the end of every shift to ensure accuracy and report any issues to the Denver Food Services Manager.
• In times of limited volunteer help, direct production chefs to fill holes and flex into key service positions.

         - Keeping self in position with as much vision as possible, not getting stuck on dish machine during service times.

         - Key positions for service include but are not limited to Expo, Meal Scanning, Water Station, Triple Sink, Dish Machine, Service 

           Line, Backing Up Service Line

• Trash should be taken out to the dumpsters.
• Cardboard should be placed in the Denver Rescue Mission truck at the end of each shift.  There are bins inside the truck where the cardboard is to be stored.
• Floors should be swept and mopped as needed throughout the day, and at the end of the night.

Donations

• When receiving donations, encourage the donor to deliver them to 5725 E. 39th Ave, Denver, CO 80207 (Ministry Outreach Center) during normal business hours. 
• The shift supervisor will ensure that the food has been stored and transported within appropriate food safety regulations.  
• All non-perishable food donations should be placed in the donation truck to be sent to MOC.  
• Any donation received and then stored at the facility should be weighed.

Volunteer Services  

• Work in cooperation with the Volunteer Services department to host and mobilize volunteers from the community who are onsite for kitchen prep and meal service shifts each day, resulting in an excellent volunteer experience.
• The volunteer experience should consist of meaningful work. At times this will mean giving explanations as to why the work chosen is meaningful to the overall mission. 
• Anticipate and prepare for the volunteers before each volunteer shift by providing a written list of tasks related to meal planning and overseeing the tasks performed by volunteers.
• Provide welcome and orientation for the volunteers at the beginning of each volunteer shift.
• Continuously mobilize volunteers during their entire shift so that volunteers are engaged and productive.
• Thank, debrief, and dismiss volunteers at the end of each volunteer shift.
• Inventory Management
• Maintains and rotates food storage areas in a manner that is organized, maintains pars and keeps areas free of clutter.  
• Accurately records donations that stay at The Crossing for use in meal production, which includes weighing all donated items and recording on provided sheets.
• Send all excess food donations to the Ministry Outreach Center daily per health department standards. 
• Food is to be served during designated meal times at buffet area only.

Food Safety

• Follow practices of personal hygiene, food handling practices, and proper cleaning and sanitizing methods.
• Proper food rotation and storage
• All coolers, freezers and dry storage should follow the FIFO method ( First in First Out)
• No dented cans should be stored in dry storage or used in food service.  
• Ensure that all product is stored correctly
• Maintain daily Denver Rescue Mission’s food safety policies, procedures, and required department logs.
• Red Book
• Number of meals served for each meal period, what we served per meal period, any incidents, positive performance, food spoilage, notes for the next shift etc.
• The Red book is where a description of why something occurred that was out of the norm i.e. power outage.
• Sanitation log and cleaning checklists
• These should be initialed daily by the shift supervisor or production chef
• The health department requires us to keep all check lists for 30 days to one year based on the type of checklist.
• Weight of Discarded food
• Food waste should be logged in red book at the end of the day
• Maintain proper food rotation and discard any unusable or unwholesome items immediately.
• Ensure all cleaning schedules are kept updated on a daily basis. 

 Additional Responsibilities

• Standard uniform is a chef coat, long pants and appropriate non-slip shoes.
• As assigned, participate in weekly staff meetings and other staff related activities.
• Follow all accepted and normal staff practices regarding sicknesses, reports, job-related problems and supervision.
• Participate in continuous improvement projects and trainings, utilizing Agile and Lean methodologies and promoting departmental values.
• Display characteristics “humble, hungry and smart” as portrayed in Patrick Lencioni’s book, The Ideal Team Player.
• Willingness to engage in projects to promote a culture of continuous improvement.

Minimum Qualifications

• Previous cooking and commercial kitchen experience required.
• Must be able to lift and move at least 50 pounds. 
• Knowledge in food industry procedures and sanitation codes related to buffet type services.
• Ability to cook in large and small quantities.
• Possess an understanding of hospitality related to food services in front and back of house.
• Solid Christian ethic with ability to work with people of diverse cultural, educational, and religious backgrounds.
• ServSafe certified or ability to fulfill certification within 90 days of hire.
• Willingness to work weekends and holidays.