Summary: The Boys & Girls Club Chef is responsible for creating policy for and carrying out safe food handling and healthy menu planning for program participants. This includes food procurement and meal and snack preparation, that minimizes waste and encourages nutritional eating, maintaining communication with all stakeholders.
Essential Duties and Responsibilities include the following. Other duties may be assigned by the Boys & Girls Club Unit Manager or Boys & Girls Club Director.
· Planning appealing menus for meals and snacks incorporating local produce and products at height of their seasonality and availability while following nutritional values established by Federal regulations; 2. Using available resources to their fullest to reduce waste and to incorporate traditional Ojibwe ingredients and foods in each weekly menu; 3) Ability to accommodate special diets, including allergies as identified by staff and family, while meeting each child’s nutritional needs. 4) Ability to create digital versions of monthly menu plan for posting in the Club area, on website and social media, and to be sent home for parent information.
· Excellent communication skills and enthusiasm for sharing with a variety of audiences the importance of healthy eating, nutrition education, and the pleasure of trying new foods.
· Willingness to learn and collaborate with a variety of partners in the process of menu planning, food procurement, and nutrition education.
· Leading menu planning and food preparation for community events involving the Boys and Girls Club.
· Procuring food supplies for kitchen and nutrition education maximizing the Club’s food budget while continuing to offer high quality and appealing foods. This will include an ability to order and safely store kitchen supplies and foods; 2) minimizing waste; 3) Assisting with billing, purchase orders, and vouchers in a timely manner.
· Record keeping such as 1) daily, weekly, and monthly menus, production records, quantity of food prepared as well as quantity of food used to prepare each meal; daily meal count for children and adults; 2) daily log of refrigerator and freezer temperature and thermometer calibration; 3) daily, weekly, and monthly cleaning logs
· Coordinating the efforts of all workers that assist in the kitchen .1) Maintaining a clean and orderly workplace, including washing dishes, wiping down appliances, and sweeping and mopping floors; 2) Maintaining cleaning materials in a locked area away from food products; 3) Monitoring all areas of the food preparation area; 4) Maintaining proper hygiene required for food preparation.
· Attending job-related meetings and training as directed by the supervisor. The following training is mandatory and provided by the Club program: ServSafe, First Aid Training/CPR, Mandated Reporter Training, and other BGC trainings.
· Maintaining strict confidentiality.
· Promoting the use of Ojibwemowin throughout the delivery of all Club services for children and families.
· Will help be responsible for Summer Feeding Program, which runs June to August. Will return back to the Club during School Year, September to May.
Pay: $17.00 - $21.00 per hour
Benefits:
- Flexible schedule
- Paid time off
Work Location: In person
