Job Details

Description

REPORTS TO: Pantry Manager or AFSD

STATUS: Regular; Non-Exempt; Full-Time (M-F with occasional Saturdays)

JOB REQUIREMENTS:

• Some kind of kitchen experience preferred - high volume production preferred
• Able to read, write and communicate effectively, as it relates to the job and to the safety regulations
• Excellent organizational, communication and relationship-building skills and ability to read and analyze reports.
• Experience working with cook chill equipment a plus
• Must be 18+ years of age
• SerSafe Certification preferred.
• Demonstrate strong understanding of kitchen systems, operations, procedures and policies.
• Knowledge of present and future of food trends.
• Must be innovative and have the ability to make suggestions for changes to the operation as needed to further improve the work environment and unit performance.
• Excellent comprehension of food production, sanitation and safety.
• Bi-Lingual Skills (Spanish, Tagalog) strongly preferred

DUTIES AND RESPONSIBILITIES

• Follow the production recipes under the direction of the Pantry Manager or AFSD producing high volume of packaged high quality food meals in a timely manner.
• Maintain a clean and properly worn uniform. Which will include while on the production floor; hat, buttoned Chef's coat & pants, apron, and non-slip oil resistant shoes.
• Study each production packaging with necessary components trays.
• Measure and assemble ingredients production recipe items for the tray packaging assembly line
• Stage the main tray packaging assembly line with supply of trays, labels, plastic packaging film, serving utensils and proper food to be portioned into the compartment trays
• Transfer the prepared food with measured portioned size utensils into compartment trays and package food in a timely manner paying attention to detail, presentation and packaging with proper food description and use by date label on each meal pack and place in refrigeration.
• Constant communication with the cook lead and runner to maintain sufficient food and supplies at hand keeping a continued packaging production flow
• Maintain an accurate count of package compartment food trays completed for inventory
• Check for freshness of food and discard out-of-date items
• Properly store food items at appropriate temperatures. (any cooler or freezer temperature discrepancies immediately report to lead or management)
• Restock kitchen for subsequent shifts
• Ensure that the food prep areas, counters, equipment, and floors are free of food, debris, cleaned, washed with hot water and sanitized at the beginning of the shift before leaving your work station for breaks and at end of your shift. (Floors must be left washed and sanitized.)
• Ensure compliance with all Health and Safety regulations within the kitchen area
• Ensure all production areas conform to health and safety standards, product specifications, recipes, policies and procedures for all menu items, and ingredients. At each work stations you are required to set up your Green and Red buckets with cleaner and sanitizer solutions and a clean wet rag in each bucket. Change when dirty or as per Co. policy. Follow Co. policy for PH concentration levels. Empty your buckets at the end of your shift.
• Attend regular meetings with all production staff and conduct routine inspection and evaluation of your kitchen operations work stations including food presentation, quality, kitchen cleanliness and safety. Maintain positive relationships with each staff and department leaders.
• Communicate with staff and management in a positive and productive manner. Meet daily production deadlines
• Become familiar on all recipes. Maintain FIFO on inventories of Food and ingredients. Follow daily pulls list needed for the following days production. Also you should be familiar with sanitation regulations.
• Other duties as assigned.

This position requires the ability to periodically carry/lift/pull/push up to 50lbs unassisted.

Employment offer is contingent upon successfully passing a background check and a pre-employment physical.

SALARY/HOURS: Starting pay for this role is $20.25 per hour.

This position is regular, full-time, non-exempt scheduled for 40 hours per week.

MOWSF offers a generous benefits package that includes paid Sick, Vacation, Holiday, Personal Days and a robust medical and dental plan that is paid by the Agency. Other optional fringe benefits in accordance with MOWSF Employee Handbook.

Meals on Wheels is committed to workforce diversity. Qualified applicants will receive full consideration without regard to age, race, color, religion, gender, sexual orientation or national origin. Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.