Lead Cook/ Chef

*** Full- Time 40 Hours Per Week, Compensation Range: $60,000-$68,000(depending on experience) *** The Salvation Army Mission: The Salvation Army, an international movement, is an evangelical part of the universal Christian church. Its message is based on the Bible. Its ministry is motivated by the love of God. Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination. Why should you apply for this role? We offer competitive wages, a rich benefit package which includes UHC medical plans with low deductibles, 100% company funded pension plan, voluntary benefits to include 403(b), life insurance, AFLAC and short-term & long-term disability, time off benefits include vacation, sick and personal days, along with 13 paid holidays a year. Turn your passion for cooking into a purpose. Join The Salvation Army as a Lead Cook and prepare delicious, nutritious meals while making a real difference in the lives of people in our community! Summary/Primary Purpose: To prepare and serve wholesome, nutritious meals primarily using donated food items and stock from the kitchen pantry and freezers. Essential Duties and Responsibilities: Plan and develop menus based on seasonal ingredients, dietary preferences, or based on inventory in dry and cold storage. Source high-quality ingredients from trusted suppliers and vendors. Prepare and cook a variety of dishes, ensuring consistency and adherence to recipes. Train and supervise kitchen staff, to ensure Kitchen and appropriate staff follow all ServSafe protocols. Responsible for preparing meals for Mental Health Respite (MHR); Family Meals of Hope, Winter Night Watch and other feeding that may advance the mission. Develop and implement general kitchen, meal preparation, and serving and cleaning procedures. Delegate tasks and responsibilities to kitchen team members, ensuring efficient workflow. Monitor food preparation processes to maintain quality, freshness, and food safety standards. Ensure compliance with health and safety regulations, sanitation guidelines, and food handling procedures. Oversee inventory management, including stock rotation, ordering, and cost control. Work with General Manager to create and maintain kitchen schedules, staffing plans, and production and cleaning schedules. Address guest feedback and complaints promptly and professionally. Maintain cleanliness and organization in the kitchen, including equipment maintenance and sanitation. Foster a positive and collaborative work environment, promoting teamwork and professional growth among kitchen staff. Ensure volunteers and other employees maintain safe and sanitary conditions during prep, serving, and storage of food. Preparation of required statistical and financial reports (gifts-in-kind) Report needed maintenance issues to General Manager. First point of contact for Kitchen volunteers and work collaboratively with the General Manager to schedule and coordinate training. May be asked to participate in Omaha Metro programs as needed beyond lunch service at Omaha North Corps. Driving is an essential function of the position. All other duties as assigned. Supervisory Responsibilities: Manages Staff & Volunteers. Education and/or Experience: This position requires successful completion of high school as well as a minimum of two (2) years in the food industry and supervisory experience. Degree in food service/beverage management or similar preferred. Qualifications: The requirements listed below are representative of the minimal knowledge, skill, and/or ability required for this position. Ability to be flexible and able to work on multiple projects or tasks simultaneously Knowledge of basic tools, cleaning equipment, and cleaning products. Basic computer skills with the ability to access payroll, timekeeping, and personal data via a web-based system. Attention to detail and creative problem-solving skills. Strong independent judgment. Preferred cooking experience Other Quali…

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