Culinary Receiver/Line Chef Najim Community Kitchen

General Description: Primary responsibilities include receiving trucks, organization of kitchen, warehouse and storage spaces, maintain a clean and sanitized environment, assist with the preparation of meals, and supporting the kitchen team in various capacities. This role ensures compliance with health standards, manages inventory efficiently and works collaboratively with staff and volunteers.

Essential Receiving Functions:

• • Receive inbound deliveries from broad-liners, vendors, and SAFB.
    • Properly store received goods within a timely manner ensuring product is not endanger of exceeding temperature control points.
    • Store all items in similar groups, label, and date for ease of access. This will include breaking down pallets from different orders and combining like items.
    • Return any incorrect items with the delivery truck.
    • Note any shortages to management immediately.
    • Ensure that all invoices have the correct project code, PO number, and are turned into inventory daily.
  • Adhere to FIFO procedures, First In – First Out.
  • Keep accurate records of temperatures of cold items delivered.
  • Maintain a temperature log for all walk-ins and freezers.
    • Turn in at the end of month.
  • Build delivery pallets for the following day.
    • Ensure that all items are on pallet by following delivery ticket quantities.
  • Weigh and maintain a waste log for any items that are discarded.
    • Turn in at end of month.
  • Assist SAFB delivery drivers with loading and unloading as needed.
  • Maintain an accurate inventory sheet for food and non-food items.
  • Work with volunteers daily.
    • Must be able to greet, train, re-direct, and close out volunteer shifts.
    • Be able to greet and train court-appointed volunteers as re quired by Executive and Sous Chefs daily.
  • Follow all closing procedures before end of shift, including but not limited to: removing all trash from kitchen and warehouse, making sure all cold and frozen foods have been removed from the kitchen and stored appropriately, checking for any coolers or deliveries that are remaining or not picked up during the shift, checking all ovens and food warmers are turned off and that all doors around the kitchen and warehouse are securely locked.
  • Work with other departments: inventory is managed and maintained by three departments and must be able to communicate effectively with all three departments.
  • Maintain clean, safe and organized work environment.
  • Adhere to all SAFB policies.

Kitchen Functions:

• Assist with preparing meals (Breakfast, Lunch, Dinner and Snack) according to USDA and TDA regulations for CACFP, SFSP and National School Lunch, School Breakfast and After School Snack programs.
• Adhere to planned menu for the purpose of conserving food costs and maintaining regulatory compliance.
• Pull inventory as needed using proper First-In, First-Out (FIFO) methods and proper use of SAFB equipment including forklifts.
• Ensure all refrigerated equipment is properly logged, monitored and rotated, reporting any deficiencies to Executive Chef.
• Instruct, supervise and engage Trainees (participants in culinary training program) and volunteers when delegated, in the absence of Executive Chef.
• Maintain program files including proper documentation on production records, food temperature logs, cooling logs, equipment temperature and sanitation logs, delivery sheets and other documentation as directed.
• Assist & comply with any other verbal or written instruction(s) issued by Sous Chef, Executive Chef, Director of Culinary Arts or Chief Operating Officer.

Closing and Maintenance:

• Ensure all kitchen equipment, tools, worktables & environment is maintained in a clean & sanitary state according to Health Standards using the “clean as you go” policy
• Maintain clean, safe and organized work environment.
• Adhere to all SAFB policies
• Strict adherence to OSHA guidelines are followed- no music or headphones allowed in the warehouse.

Applicants are required to submit to a drug test as part of the hiring process.

Qualifications

• 1-year Food Service experience and must have a current ServSafe or San Antonio Food Handler Certification.
• Forklift Certification or willingness to complete SAFB Forklift Certification.
• Excellent communications skills, both written and verbal.
• Ability to manage time efficiently and to work independently with minimum supervision.
• Ability to work cooperatively with other staff, volunteers, and agency personnel.
• Attention to detail, accuracy, and capability to meet deadlines.
• Good judgment and discretion.
• Ability to represent the Food Bank in a courteous professional manner.
• Access to reliable transportation.
• Flexibility to work early mornings, weekends and late evenings.
• Successful completion of a pre-employment drug screen.

Physical Demands

The work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is constantly required to sit, talk, hear, keyboard, and utilize fine manipulation and near visual acuity. The employee is frequently required to walk, utilize gross manipulation, push, pull, reach, and stoop. The employee must occasionally lift, and/or move up to 50 pounds.

Work Environment

This job is performed in an indoor warehouse and kitchen environment and requires travel through a busy trucking area between buildings. You may be required to drive to different locations with varying conditions and make deliveries when necessary. You may be required to pick up cases of items at Will Call from various distributors. The noise level in the work environment is usually moderate.