Lodge Cook in Ashford

Location: CONNRI Lodge (Ashford, CT)

Schedule: Below is the approximate schedule between June and mid-August. The remainder of the year would serve as an on-call employee to assist with various events throughout the year.

• Monday & Friday: 9:00 am - 2:00 pm
• Tuesday - Thursday: 7:00 am - 12:30 pm & 3:30 pm - 6:00 pm

Scope of Position:

• Work with the supervisor to prepare the menu and food order.
• Responsible for preparing and serving meals, cleaning and sanitizing all equipment and dishes, and maintaining a clean kitchen and dining space.
• Ensure adherence to all health and safety standards and promptly report equipment and facility concerns to the supervisor.
• Prepare menu and generate a food order to be provided to the supervisor in a timely manner.
• Receive food when delivered, check deliveries for accuracy, and give food invoices to the supervisor.
• Store all foods neatly and appropriately upon delivery.
• Remove expired food continuously.
• Make sure that all meals are prepared on time, appetizing, nutritious, presented well, and with adequate portions.
• Attend workshops, meetings, and training as necessary to be informed of regulations and changes.
• Clean up after all food preparations, including but not limited to dishwashing, taking out trash, etc.
• Ensure the kitchen and dining area are clean and sanitary, meeting all State and ACA sanitary codes.
• Ensure that the walk-in and reach-in coolers are clean and the temperatures are within the correct degree range.
• Maintain cleanliness and sanitation of the kitchen throughout the day.
• Notify supervisors of any damages, deficits, and disturbances (e.g., water leaks, heat not working correctly, clogged pipes, pest infestation, etc.).
• Protect equipment and report any inadequacies to the supervisor.
• Set up the dining room with the assistance of available volunteers and on-call staff.

Qualifications:

• Must embrace, support, and reflect well on The Salvation Army’s mission and values.
• Must be at least 18 years old and have at least two years of experience in food preparation in an institutional setting.
• Previous experience cooking for groups ranging from 30-400 is strongly preferred.
• Previous experience supervising volunteers or staff preferred.
• Must possess a Qualified Food Operator (QFO) certificate or be willing to obtain this certification within five days of being hired.
• Ability to maintain the cleanliness of the kitchen.
• Ability to manage food preparation to deliver a prompt meal schedule.
• Ability to stand in one place for hours at a time.
• Ability to work with little to no supervision in a calm demeanor while maintaining a high level of performance.
• Able to work a flexible schedule to accommodate weekends, mornings, afternoons, and evenings.
• Initiative, self-direction, and ability to supervise kitchen volunteers and staff.
• Strong interpersonal skills and a positive attitude.
• Must be able to perform heavy lifting up to 50 lbs.
• Must be familiar with State, ACA, and USDA regulations for food preparation and serving.
• Must have the ability to work effectively as part of a team.
• Must provide your own transportation to and from the work site.
• Will respect and promote the interest of The Salvation Army.
• The individual is not required to embrace the tenets of faith, but they are required to promote and respect the mission of The Salvation Army.

An Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, sex, national origin, disability, or protected veteran status.