Culinary Lead

Job DetailsJob Location: Marshfield Senior Center - Marshfield, MO 65706Position Type: Full TimeSalary Range: $18.00 - $18.00 HourlyJob Shift: DayThe Culinary Lead oversees the planning, preparing, and serving of meals. The Culinary Lead supervises all food service assistants, both paid and volunteer, and cross-trains employees in all kitchen positions. The Culinary Lead will collaborate with the kitchen staff and Center Lead to create a positive work environment that supports the organization’s mission, vision and values.   This is a safety sensitive position.  PRE-EMPLOYMENT DRUG TESTING AND BACKGROUND CHECKS ARE REQUIRED FOR THIS SAFETY SENSITIVE POSITION. SENIORAGE COMPLIES WITH THE FEDERAL DRUG-FREE WORKPLACE ACT OF 1988. QualificationsEDUCATION, TRAINING AND EXPERIENCE REQUIREMENTS GED or High School diploma required. Two years experience cooking in a restaurant, school or large group. Food Service Supervisory experience preferred. Work experience may be substituted for education. Must possess a valid driver's license and have a good driving record. Food handlers certificate required; must be obtained within first 90 days of employment.  ServSafe certificate required in applicable counties; must be obtained within the first year of employment.   KNOWLEDGE, SKILLS AND ABILITIES   Excellent people skills and professionalism.  Skill in completing multiple tasks at once. Ability to use good judgment and decision-making skills. Ability to pay close attention to detail. Ability to follow and verbal and written instruction. Ability to work in a fast-paced, team environment with frequent interruptions. Demonstrated understanding of safe technique skills for food preparation. Demonstrated understanding of proper procedure for kitchen operation, sanitation procedures and cleaning equipment. Ability to calibrate a thermometer. Ability to prepare and maintain accurate records. Ability to understand basic math. Proven ability to supervise others. Willingness to learn required computer skills to support operations and reporting. Normal working conditions in a kitchen/dining environment, may be exposed to hazardous conditions such as possible slippery floors, extreme temperatures, hot and cold products, and sharp objects. PRE-EMPLOYMENT DRUG TESTING AND BACKGROUND CHECKS ARE REQUIRED FOR THIS SAFETY SENSITIVE POSITION. SENIORAGE COMPLIES WITH THE FEDERAL DRUG-FREE WORKPLACE ACT OF 1988. PHYSICAL CONTEXT AND WORK ENVIRONMENT Physical Requirements/Percentage of Work Time Spent on Activity: 75-100%: Seeing:  Must be able to see well enough to read recipes, directions and use computer. Hearing: Must be able to hear well enough to communicate with customers, vendors and employees. Standing/Walking: Must be able to move about department. Grasping/Feeling: Must be able to type and use equipment and electronic devices. Motor Coordination:  Must be able to accurately gauge lengths of time and distance and have the ability to maintain focus. 50-74% Lifting/Pulling/Pushing:  Must be able to lift food items/products/boxes.  Travel:  Must be able to travel to various location as needed. Drive:  Must be able to drive to various location as needed. 25-49% Climbing/Stooping/Kneeling:  Must be able to stoop or kneel to pick up items from the floor. 0-24% Sitting:  Must be able to sit for long periods of time.