Cook

PRIMARY FUNCTION:
The Culinary Specialist (part-time at 20-25 hours per week, no benefits) is responsible for preparing daily meals and snacks as part of the Kids Feeding Kids Program. This includes cooking and preparing food for Club members, engaging youth in meal prep and leading weekly cooking/nutrition classes. The ideal candidate will be a positive, energetic self-starter who is passionate about food, food justice and working with young people. This position will be seasonally FULL TIME during the summer months.

ESSENTIAL JOB FUNCTIONS AND RESPONSIBILITIES:

• Lead implementation of the food program focusing on preparing meals, doing weekly orders, and submitting them to the Kids Feeding Kids Manager in a timely manner
• Adhere to and promote state guidelines for proper food handling, food preparation, and safety kitchen practices, including cleaning and upkeep of kitchen on daily basis as required by CACFP and Health Department
• Ensure that food programming is conducted within quality standards and aligned with the CACFP guidelines, and best practices in food safety, balanced nutrition, and youth development
• Maintain all food records necessary for CACFP participation including meal counts, production records, and saving/labeling CN labels for food
• Assist in the development of food manuals to improve Club member satisfaction
• Plan and lead meal programming for all Club members and community engagement events
• Guide volunteers and program assistants to help with meal, and kitchen services
• Support your team of youth development professionals to drive Club and organizational objectives and goals
• Ensure that all meal intakes are counted, and participants are registered in the food program
• Ensure that all food and participant records are appropriately managed and updated in accordance with CACFP guidelines
• Track members daily feedback to ensure appropriate progress in optimal Club experience, or to make recommendations for instructional adjustments to meet that progress
• Additional kitchen-related duties may be assigned by Branch Director.

REQUIRED EDUCATION, SKILLS, KNOWLEDGE AND ABILITIES:

• Experience with preparing meals, preferable for large groups (70 to 150 per day)
• Experience with Microsoft Office Tools; specifically, Outlook and Excel
• Detail-oriented with experience in record keeping
• Time management skills and punctual
• Customer service oriented
• Positive attitude in relating to clients, staff and vendors
• Strong knowledge of proper food handling procedures
• Ability to be prepare a variety of meals from a healthy and also cultural perspective
• Ability to relate well with people, specifically children and youth
• Ability to communicate effectively both verbally, and in writing
• Ability to take direction from direct Manager, and Branch Director.

REQUIREMENTS AND EDUCATION:
A minimum of two years documented experience and training in food service management. High school diploma or GED required. Must have a ServSafe Food Manager certification or the ability to obtain within 30 days of hire.

PHYSICAL REQUIREMENTS/WORK ENVIRONMENT:
Must be able to climb stairs, lift at least 50 lbs., be able to stand and sit for long periods of time and be able to walk moderate distances. Occasional repetitive task required.

STARTING DATE: Immediately.

The Boys & Girls Clubs of the Twin Cities is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.