The Central Texas Food Bank is working hard to close the hunger gap and we want you to join us! Our mission is “to nourish hungry people and lead the community in the fight against hunger”. We are accomplishing this not only with our amazing programing and fundraising events, but by hiring motivated, mission-driven employees who have the drive to end hunger.
The Central Texas Food Bank is looking for dynamic SEASONAL SUMMER KITCHEN TEAM MEMBERS in our Kitchen. You can broaden your culinary skills and kitchen knowledge with a summer job with the Summer Food Service Program (SFSP) at the Central Texas Food Bank. CTFB is a sponsor for the USDA SFSP program which provides free, nutritious meals and snacks to children so they get the nutrition they need to learn, play and grow through the summer months while they are out of school. Reporting into the Executive Chef on the Kitchen team, this position is key in preparing and packing more than 2000 meals per day. It is a visible and physically active position that requires good critical thought processes and a commitment to food safety.
Timeframe: Including training, this 30-40 hr/week assignment will potentially run from May 20th 2020 - August 14th, 2020. This position offers limited time-off opportunities.
As a SUMMER KITCHEN TEAM MEMBER, you will:
- Assist with preparing meals (Breakfast, Lunch and Snacks) according to USDA and TDA regulations for the SFSP program
- Adhere to planned menus for the purpose of conserving food costs, ensuring high-quality meals, maintaining meal component compliance and maintaining high food safety standards
- Properly document meal portions, meal counts, site counts and other information required to properly account for daily production and packing
- Assist with packing delivery containers with meals, snacks and milk including verifying that each container has the correct count for that site and the correct items for that day’s menu.
- Ensure safe and organized work environment, including keeping kitchen equipment, tools, work tables and the environment in a clean and sanitary state according to local and state Health Standards using the “clean as you go” policy and that all cleaning is documented.
- Follow procedures for waste management including recycling policies and procedures.
- Adhere to all Central Texas Food Bank policies, food safety standards and HACCP plans.
- Maintain program documentation including temperature, production, receiving, trash and cleaning and sanitation logs.
- Performs a variety of additional duties not listed, to be determined and assigned as needed
You are a great candidate if you have
- Training and/or experience in food service especially high volume or child nutrition meal service programs
- Food Manager’s or Food Handler’s Certificate or are willing to complete this before the program start date
- Experience working with volunteer groups, including volunteers with cognitive/physical disabilities
- Excellent written and verbal communication skills, and critical thinking skills
- Have solid teamwork abilities and a can-do attitude
- The ability to work in various climate conditions ranging from cooler temperatures to warehouse temperatures. There will also be times where you will be required to go in and out of the freezer for products. Cold wear is available
Bonus points for
- Nutrition background or experience with any of the USDA meal programs such as school food service
- Experience in food processing
- Organizing and managing multiple projects under aggressive timelines
- The ability or willingness to learn within a timeline on giving instructions to large groups of volunteers
- Proven demonstration of good judgment and discretion
- You can help create fun volunteer experiences through your great personality
ADDITIONAL REQUIREMENTS WITH OR WITHOUT REASONABLE ACCOMMODATION
- Ability to walk, stand, sit, kneel, push, stoop, reach above the shoulder, grasp, pull, bend repeatedly, identify colors, hear with aid, see, write, count, read, speak, analyze, alphabetize, lift and carry under 50 lbs., perceive depth, operate a motor vehicle, and operate motor equipment.
- Conditions may include working inside, working around machines with moving parts and moving objects, working closely with others, working alone, working protracted or irregular hours, and traveling by car, van, bus, and airplane.
- Kitchen equipment (machines, tools, devices) used in performing only the essential functions include 6-burner stove, griddle, grill, fryer, steam-jacketed kettles of varying sizes, combi ovens, blast chillers, tilt skillets, meat slicer, bread slicer, stand mixers, dish machine and general smallwares. Additional items may be added as need arises. Office equipment includes computer and related equipment, calculator, copier, fax machine, telephone, and automobile.