Main Areas of Responsibility:
Responsible for preparing meals, keeping records, processing gift-in-kind donations, and supervising program participants and volunteers. Performs tasks such as scheduling, purchases, inventory responsibilities, and supervising all other kitchen and dining room personnel.
Additional Areas of Responsibility:
Assists in monthly physical inventory. Monitors correct operation and temperature levels for all equipment. Monitors/maintains cleanliness and order in all food service related areas, including the walk-in cooler/freezer, pantry, prep-room, kitchen, serving area, and dining room. Monitors freshness of donated restaurant food and leftovers.