Culinary VT Instructor I (1st or 2nd Shift)

Culinary VT Instructor I (1st or 2nd Shift) - Shelter - Colorado Springs, CO 80903

SUMMARY OF POSITION:

This is an entry level position, led by Culinary Instructor II and Sous Chef positions. It affords a great opportunity to learn while working with the Sous Chefs in the preparation and provision of meals and quality hospitality services for the Shelter, its’ programs, clients and to the community of Colorado Springs.

DUTIES & RESPONSIBILITIES:

• Educates students and interns in achieving the goals of the culinary arts vocational training program and supports them in their interpersonal growth in a Christian environment
• Educates our students by coming alongside them and working with them directly to bring them up to the standard we set in the kitchen.
• Collaborates with the executive chef on building an ongoing curriculum for culinary arts vocational training program.
• Teaches basic food service and kitchen operations to assigned vocational training participants.
• Ministers and encourages promoting growth and development of students and residents; facilitates teamwork, time management, and problem resolution
• Supervises meal preparation and meal clean-up for breakfast, lunch and dinner services
• Ensures that quality culinary dishes are served on schedule and approves all prepared food
• Responsible for the planning and facilitating of weekly classes.
• Recommends and develops new menu ideas and dishes and selects food for special days and various events
• Collaborates with Sous Chef for contract and catering services for onsite and offsite catering events
• Assumes Sous Chef duties when Sous Chef is not present.
• Ensures proper use, cleaning, and storage of equipment.
• Puts away orders and donations; insures proper food handling and storage
• Observes established health and safety standards and procedures, including those of USDA, OSHA and SERVsafe
• Inspects all kitchen food deliveries upon arrival for freshness and quality
• Takes and reports meal counts
• Prepares and submits both formal and informal reports and/or presentations to the Executive Chef and selected external audiences and other community groups
• Takes weekly inventory of all purchased and donated foods as well as government commodities
• Receives and processes weekly food orders from various vendors
• Monitors vocational training and volunteer assignment schedules
• Attends all required meetings and reviews Shelter emails regularly
• Duties and responsibilities may be added, deleted, or changed at any time at the discretion of management, formally or informally, either verbally or in writing.
• In this role, you may be required to drive on behalf of The Shelter utilizing shelter company vehicle and/or your personal vehicle. In accordance with that, a valid driver’s license, current proof of insurance and/or clean driving record for a minimum of 3 years is required. To ensure the safety of our employees and compliance with state and federal law, the Shelter utilizes ongoing Motor Vehicle Record (MVR) monitoring where MVR reports may be run randomly to ensure you have a valid driver’s license and clean driving record if utilized as driver.

EDUCATION/EXPERIENCE:

• High School degree or equivalent required
• Minimum of 2 years of food services experience required
• SERVsafe certified preferred.
• Associates degree from an accredited institution or equivalent applicable work experience
• American Culinary Federation or National Restaurant Association affiliation preferred
• Previous experience working with homeless, addicted, mentally ill highly desirable

SKILLS AND QUALIFICATIONS:

• Maintains a personal relationship with Jesus Christ and is a constant witness. Christ-centered and compassionate attitude in dealing with people including the homeless and faithfully upholds and exemplifies SRM’s Statement of Faith.
• Strong leadership skills
• Ability to lead and teach culinary skills and Christian character development
• Extensive cooking knowledge with hands on experience and food safety
• Follow recipes as well as create recipes and to train students and residents from inception/creation to final plating
• Exemplifies Christian character
• Knowledge of critical food safety and handling practices as outlined in the National Restaurant Associations, SERVsafe practices along with any state, county, and city regulations
• Able to cook tasteful meals with attractive presentations while following standard recipes and procedures.
• Requires good manual dexterity and eye-hand coordination
• Able to be precise, careful, and safety conscious
• Ability to clearly communicate through written and verbal communication
• Promote teamwork and apply problem solving skills
• Able to work with diverse groups of people, treating all with dignity and respect
• Computer literate: knowledgeable in Word, Excel, Power Point and capable of learning new computer programs
• Knowledge of 12-steps/recovery/mental illness preferred

WORKING CONDITIONS/PHYSICAL FACTORS:

• Occasionally = 1%-33%; frequently = 34%-66%; continuously = 67%-100%.
• Working in typical industrial kitchen environment.
• Occasionally: sitting, climbing, climbing stairs
• Frequently: walking, talking, standing, reaching, must be able to lift up to 50 pounds, bending, carrying, manual dexterity
• Continuously: adequate vision and hearing, good mental condition to withstand consistently medium to high levels of stress

EQUIPMENT/TOOLS USED:

• Industrial slicer/mixers
• Food preparation equipment
• Ovens/Steamers/Stockpots
• Grill/Fryer
• Hood suppression system
• Chef’s knives
• Computer/Copier
• POS System
• Catering equipment
• Automatic dishwasher, industrial

Guide to Physical Requirements:
•Continuously (5-8 hours)
•Frequently (3-4 hours)
•Occasionally (1-2 hours)
•Never

LIFTING: (as defined by ADA)
Heavy: 45 lbs & over: Occasionally (1-2 hours)
Moderate: 15-44 lbs: Occasionally (1-2 hours)
Light: 14 lbs & under: Frequently (3-4 hours)

CARRYING:
Heavy: 45 lbs & over: Occasionally (1-2 hours)
Moderate: 15-44 lbs: Occasionally (1-2 hours)
Light: 14 lbs & under: Frequently (3-4 hours)

PUSHING/PULLING: Occasionally (1-2 hours)

REACHING:
Above Shoulder: Occasionally (1-2 hours)
At Shoulder: Continuously (5-8 hours)
Below Shoulder: Occasionally (1-2 hours)

TWISTING: Frequently (3-4 hours)

BENDING: Frequently (3-4 hours)

KNEELING: Frequently (3-4 hours)

CRAWLING: Never

SQUAT: Occasionally (1-2 hours)

CLIMBING:
Use of legs only (stairs): Never
Use of arms & legs (ladders): Never

HEARING: Continuously (5-8 hours)

VISION:
Visual, close: Continuously (5-8 hours)
Visual, distant: Continuously (5-8 hours)
Visual, depth perception: Frequently (3-4 hours)

HANDS/FINGERS:
Simple grasping: Continuously (5-8 hours)
Fine Manipulation : Continuously (5-8 hours)
Repetitive Movements: Continuously (5-8 hours)

WALKING: Frequently (3-4 hours)

STANDING: Continuously (5-8 hours)

SITTING: Never

SPEAKING: Frequently (3-4 hours)

OTHER, please describe - N/A

Goodwill is an Equal Opportunity Employer dedicated to employing qualified individuals including those with disabilities, protected veterans and military spouses.

Goodwill participates in E-Verify. For more information on E-Verify, please contact DHS: 888-897-7781 or www.dhs.gov/E-Verify

We promote a Safe & Drug-free Workplace.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)