If you are viewing this job listing from a job posting board (indeed, LinkedIn, etc.) and wish to apply for this position you MUST do so directly through our website (). If you apply through Indeed or LinkedIn, your application WILL NOT be complete and you will therefore not be considered for the position. HRDC does not discriminate against any person including customers, employees, and applicants for employment on the basis of race, religion, national origin, sex, age, physical or mental disability, gender identity, reprisal, and where applicable, marital status, familial or parental status, sexual orientation, political ideas and beliefs, level of English skills, if all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by HRDC, in the performance of contracts and the delivery of services or funding. Not all prohibited bases will apply to all programs and/or employment activities. Job Opening Date: May 7, 2024 Anticipated Start Date: May 20, 2024 Job Closing Date: Until filled Jo b Status: This is a full time, regular status position: usually M-Thurs 11-8pm (36 worked hours/week + 4 paid non-worked hours/week in alignment with HRDC's Reduced Workweek Policy) Wage: $19.50/hour General Summary of Purpose of this Position: Responsible for production of large scale meals for pay-what-you-can restaurant and clean up. Fork & Spoon serves primarily comfort and homestyle cooking. Ensures the safe and efficient operation of a large commercial kitchen keeping the facility safe, sanitary, and compliant with all applicable health, building, and contract service codes and regulations. Kitchen Assistant will often work with and supervise prep volunteers helping with production. Assists with monitoring upkeep of the facility. We highly encourage applicants who want to help with weekly menu development and improving recipes. Specific Duties and Responsibilities: This position has the following duties and responsibilities. They are listed starting with the most important. This listing does not include minor duties which constitute less than 5% of the position’s time, unless such duties are significantly important or critical to the success of the position. Each of the duties listed below is considered an essential function of this job. (Essential functions are those functions that the employee must be able to perform unaided or with the assistance of a reasonable accommodation. Regular and predictable work schedule and attendance are considered essential functions). Primary Job Duties and Responsibilities Food Preparation:
Prepares meals in compliance with established food safety standards and regulations.
Ensures the safe operation, function, and use of all kitchen equipment and the safety of all kitchen workspace areas at all times.
Coordinates with Chef on inventory and production needs.
Assists with menu planning and sourcing of product
Trains staff and volunteers in appropriate food prep and kitchen operations for delivery of dinner service
Kitchen Operations:
Oversees kitchen operations in the absence of the Chef (planning, purchasing of materials and supplies, pre-service preparations)
Models best practices for kitchen management and food preparation
Maintains commercial kitchen practices and operations compliant to applicable Health and Safety Codes at all times.
Makes suggestions for improving kitchen systems for effective use of space, time, and budgets.
Notifies supervisor of any equipment or tools in need of maintenance or replacement.
Immediately reports all safety concerns and/or incidents to the supervisor .
Manages and utilizes inventory to ensure cost effectiveness.
Supports internal and external partners
Actively participate in supporting the mission of HRDC.
Volunteer Coordination:
Supervises community volunteers in appropriate food production and kitchen operations including necessary training in cleanliness and food safety practices and in all aspects of proper kitchen equipment use and safety.
Effectively utilizes volunteers in Café operations to reduce operating costs
Records:
Keeps accurate production and inventory records for all meal programs per established standards and in compliance with contract meal programs.
Maintains necessary meal service logs and documentation
Knowledge Skills and Abilities
Language Skills:
Read and comprehend basic instructions and present information to others
Read, interpret, and write routine reports and correspondence
Bilingual Spanish speaking skills desired
Mathematical/ Money Handling Skills:
Basic counting skills
Add, subtract, multiply and divide simple numbers
Handle small amounts of cash
Calculate figures and amounts applying concepts of basic algebra and/or geometry
Reasoning Ability:
Ability to apply common sense understanding to carry out instructions from recipes, verbal instruction, and functioning of the restaurant
Ability to problem solve without supervision in kitchen and while plating food
Ability to solve practical problems with customer service
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
Ability to define problems, collect data, establish facts, and draw valid conclusions
Computer Skills:
Basic computer and typing skills to check e-mail and fill out debriefing logs
Specialized Office Equipment
Operate Multi-line telephone system to place, receive or transfer calls or to retrieve voice mail messages
Computer Software and Operating Systems
Utilize computer spreadsheet (Excel) to input, format, and edit data and save, print, or transmit data
Utilize computer word processing (Word) to input, format, and edit documents and save, print, or transmit documents
Utilize computer Internet/ E-Mail to access, send, retrieve, save, print, or transmit documents, or data files
Operate personal computer to start programs, input, format, and edit data files and print or transmit data
Specialized Tools (Non-Computer):
Kitchen cooking equipment: gas stove, mixers, food processors, microwave and oven.
Drivers Licenses Required for Performing this Position:
Montana Class D Driver License and appropriate insurance preferred
Professional Licenses or Certifications Required by Law, Rule or Regulation for Performing this Position:
Serv-Safe Certification can be provided by employer
Licenses or Certifications That Would Be Useful but Are Not Required:
None
Other Required Knowledge, Skills or Abilities:
Ability to effectively work and communicate with a wide range of individuals from all socio-economic groups
Ability to read, interpret and implement documents such as governmental regulations, rules, and procedure manuals
Ability work with minimal supervision and effectively manage work flow
Ability to respond effectively to the most sensitive inquiries or complaints from customers or claimants
Strong interpersonal and communication skills
The incumbent must be able to perform multiple tasks simultaneously, must be able to work under time and/or deadline pressures.
Ability to present self and organization in a positive, professional manner
Ability to establish and maintain effective working relationships
Ability to drive automatic transmission vehicles preferred
Ability to prioritize and delegate tasks
Essential Physical, Mental and Emotional Requirements of this position
The following physical, mental and emotional abilities are considered essential to perform the duties listed above:
While performing the duties of this job, the employee is frequently required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk and hear
The employee must regularly lift and/or move up to 50 pounds, frequently lift and/or move up to 100 pounds with assistance
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus
Education and Experience
Education: The following course(s) of study or class work usually provides the required knowledge skills and abilities to perform the duties of this position:
Graduation from high school or GED is required.
Associate’s degree or equivalent from two-year college or technical school for cooking or food service (or equivalent industry experiences) preferred, but not necessary dependent on experience.
Experience: The following kinds of experience usually provide the required knowledge skills and abilities to perform the duties of this position:
Demonstrated experience in cooking, nutrition and food safety
Experience working in a restaurant setting
Supervision
Supervision Received:
This position operates under general supervision. The incumbent’s work is primarily assigned by daily workflow and operations. The incumbent is authorized to make decisions as to the timing and sequence of work and the work is performed according to established policies and procedures and/or within applicable laws, rules and regulations governing the tasks being performed.
This position supervises the following position(s):
Volunteers
This position has the following supervisory responsibilities :
This position has responsibility for assigning and checking work of volunteers
Decisions
Impact of Decisions and Errors Made by Position:
Decisions relate to establishing and applying established administrative and operational policy to day to day situations that directly affect the provision of timely and accurate service.
Decisions, final recommendations and/or errors affect clients of one program
Judgment Required to make decisions:
Requires considerable judgment to work out programs and approaches to major problems and, in general, perform duties wherein recognized general principles may be inadequate to determine the best procedures to follow or the optimum decision in all cases.
Exception Authority:
This position cannot make exceptions to program policy and procedure.
Financial Responsibility
Handles cash or checks:
Handles cash or checks from individual donors
Handles cash or checks for miscellaneous errands using petty cash or purchase order
Section VI - Personal Contacts
The incumbent is responsible for the following personal contacts (either in oral or written form) when performing the duties and responsibilities of the position:
Interacts daily with the public or consumers
Interacts daily with supervisor
Confidentiality:
The incumbent occasionally works with confidential data where effect of disclosure is minimal.
Working Conditions
The incumbent is exposed to the following unusual, potentially hazardous or unpleasant working conditions:
Works in temperature controlled restaurant
Weekly or more frequent exposure to angry or violent clients or volunteers.
Weekly or more frequent exposure to unpleasant substances, odors or noises.
Weekly or more frequent requirement to work outdoors under all weather conditions
Weekly or more frequent exposure to risk of cuts, burns, shock or other minor injuries (not requiring hospitalization)
Monthly or less frequent exposure to risk of injuries that may result in a permanent disability or death
HRDC, professional or Governmental Policies and Regulations:
State or Federal Regulations or Laws (List by Name): USDA-EAFP, CSFP
Agency Policies or Procedures (List by Name): HRDC Policies and Procedures
Specialized Professional or Industry Guidelines/Standards: Food Safety and Storage Procedures
DepartmentFood & NutritionEmployment TypeFull-Time - 40 hrs ProbationCompensation$19.50/hour