Production Cook - Lied Dining Facility

About Catholic Charities of Southern Nevada

Since 1941, the mission of Catholic Charities of Southern Nevada (CCSN) has been to serve our community's most vulnerable men, women, and children. This leading community resource offers help and hope with dignity as it strives to meet the diverse needs of men, women and children in Southern Nevada. Through the generosity of foundations, grants, organizations and individual donors, CCSN operates 16 programs providing support to more than 4,200 people daily and encompassing four core areas: Family Services, Food Services, Immigration and Refugee Services and Homeless and Housing Services. CCSN also operates the largest Meals on Wheels program and Emergency Shelter Services in Southern Nevada. For additional information, please visit CatholicCharities.com.
Position Summary:
Responsible for preparation, packaging and storage of food produced in the Lied Kitchen and for Meals on Wheels and directed by the Executive Chef, Executive Sous Chef and Sous Chefs. Comply with all initiatives given, oversee Production, Prep and Tray Line responsibilities, and provide service to guests and Employees in a professional, efficient and courteous manner while maintaining a clean, attractive environment, in accordance with all Company standards, policies and procedures.
Responsibilities:

• Responsible for food preparation from designated recipes, or as directed by the Chef. Follows prep and recipes and communicates accordingly.
• Carefully supervises the food temperature and the temperature from cooling rooms, to ensure that the ingredients kept are kept at the appropriate temperature within the Time/Temp regulations.
• Packages Meals on Wheels product.
• Ensures good food presentation and consistency.
• Constant and effective communication with management and at all levels.
• Use and apply proper kitchen safety procedures, sanitation procedures and basic cooking skills.
• Comply with all safety and health department procedures.
• Practice proper food handling procedures.
• Practice proper knife handling skills.
• Keep workstations clean at all times during service time.
• Properly wrap, label, date and store all food items on their proper cart.
• Disinfect and sanitize cutting boards and worktables.
• Set up, operate and clean all kitchen machinery/equipment and stores it in its proper place.
• Comply with all safety and health department procedures as well as ServSafe and/or departmental policies/procedures.
• Maintain complete knowledge of correct maintenance and handling of equipment, using only as intended and only after proper training has been demonstrated.
• Efficiently work with materials and/or resources being aware of and minimizing costs and expenses.
• Juggle multiple tasks, multiple projects and/or people, as required for completion of assigned work.
• Report problems and concerns to the Chef.
• Create and maintain a sense of urgency.
• Organize, prepare, deliver and display product for functions.
• Maintain and promote a friendly atmosphere for customers and staff.
• Proper set-up and maintenance of banquet function spaces.
• Protect all confidential information, company property and electronic data. Comply with safety rules.
• Other related duties as directed.

Knowledge, Skills, and Abilities:

• Ability to communicate effectively with Guests, Employees and Management in both written and verbal form.
• Ability to manage time effectively with minimum supervision.
• Ability to obtain and maintain all necessary work cards, including, but not limited to, Clark County Health Card and ServSafe certification.
• Ability to adhere to all Company and department policies and procedures.
• Ability to demonstrate sound judgment and mature decision-making.
• Must possess and demonstrate great attention to detail in order to maintain unit's appearance and operating standards.

Qualifications:

• One year of Culinary experience preferred.
• Must be able to demonstrate and ensure that the department is within HACCP guidelines.
• Must ensure and comply with a safe and hazard free work environment according to the Department of Health and OSHA regulations.
• Flexible schedule to work after hours, weekends and holidays, as necessary.

Physical Requirements:

• Primarily works in a kitchen environment, but may occasionally work off site.
• Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols.
• Ability to lift up to 50 lbs., push 150 to 250 lbs. on a pushcart, and enter walk-ins of -10 degrees to 140 degrees with or without assistance.
• Ability to stand for duration of shift, walk frequently, bend, and reach to a height of 6 feet with or without assistance. Employees will be required to stand, walk, lift, reach, push, pull, grasp and navigate safely on potentially slippery floors.
• Requires hand/eye coordination, the normal sense of smell, taste, touch, and sound.
• Work is typically in an area which may be unusually hot, cold, noisy, and may contain smoke. Work may be performed in small areas with a 3 ft. wide access. These tasks include the maintenance and care of assigned area. Work may entail trained chemical usage.

This position pays $18.00 per hour.

Catholic Charities of Southern Nevada offers an excellent benefits package including insurance benefits, paid time off and retirement plan.

CCSN is a drug free and equal opportunity employer. All employees must successfully complete a drug test and background check prior to employment.