Job Order Detail

Description

Adhering to the Mission and Values of the Inn, Kitchen Staff are supervised by the Head Cook to complete daily duties and report directly to the Director of Operations.

While working in the kitchen as part of the team, the Volunteer Navigator role has a particular focus to welcome and orient volunteers and Fine Options participants in their work to support the processing, packaging and preparation of food resources. The Volunteer Navigator also has a key function to be an ambassador to our main entryway for volunteers, visitors, donors and suppliers to the Inn.

Responsibilities:
Kitchen Staff assist the Head Cook to ensure the Health and Safety Policy is followed at all times, and that the kitchen runs smoothly on a daily basis by ensuring:
    - proper safety and sanitation of kitchen
    - all food is presented for service in a timely manner
    - temperature records and food labeling are maintained and up to date
    - kitchen is clean and hygienic, making sure cleaning rotations are adhered to
    - kitchen uniform and personal hygiene requirements are adhered to
    - storage of food meets health and safety requirements
    - stock rotation is followed and all storerooms/ fridges and freezers are in order.

Key Competencies and Personal Attributes

    Trustworthy, exercises good judgement
    Enjoys working with the public
    Works collaboratively and independently
    Ability to handle multiple tasks
    Flexible and good time management skills

Qualifications/Experience:

    Cooking/commercial kitchen skills
    Food Safe certificate