Join a mission-driven kitchen where your meals nourish recovery, your care ensures safety, and your teamwork makes a difference—one plate at a time, while maintaining work-life balance with 4 ten hour shifts!

Position Summary:

Under the supervision of the Chef Manager and Director of Project Management, a Food Service Worker's main duty is to prepare nutritious and appealing meals and snacks for clients, including hot entrees following a cycle menu. They are responsible for maintaining cleanliness in the dish room, washing dishes, utensils, pots, and pans, disposing of trash, and cleaning and upkeeping food service areas as instructed. Food Service Workers prepare food based on standardized menus, recipes, or verbal instructions from the Chef Manager, ensuring timely and hygienic food preparation while prioritizing exceptional customer service.

CORE COMPETENCIES

Collaborates with Others

Collaborating cohesively and in a helpful manner to accomplish shared objectives alongside peers.

• Recognizes and honors the contributions and hard work of others.
• Offers valuable and actionable feedback to peers in a constructive and professional manner.

Acting with Empathy and Compassion

Genuinely understand and respect for others' perspectives and emotions. Strive to foster a culture of compassion, empathy, and support that extends beyond our walls.

• Maintains open and effective communication channels with team members.
• Stays open, curious, and flexible to suspend judgments and evaluations when considering what others offer.

RESPONSIBLITIES

• Proficiently prepare batch-cooked hot entrees, side dishes, and baked goods as outlined in the rotating menu schedule. Serve clients accurately portioned meals. Transport meals from the central kitchen to client facilities, as needed.
• Ensure strict compliance with HACCP procedures and regulations set forth by the Department of Health and Health District, particularly concerning sanitation, hygiene, food handling, storage, and refrigeration/freezer temperatures.
• Monitor and record temperatures in HACCP logs for various stages, including refrigeration, cooked food, holding food, delivery, arrival, sanitation, and food cooling.
• Communicate product needs to Chef Manager, inspect delivered supplies for type, quantity, and quality.
• Perform dishwashing and kitchen cleaning duties in accordance with health department regulations, including sanitizing cookware and service items.
• Maintain cleanliness in serving areas, including sweeping, mopping, spill cleanup, trash removal, tray washing, and dish stacking.
• Receive and properly store incoming shipments within two hours of delivery, adhering to FIFO stock rotation principles, and label and date products accordingly.
• Ensure overall cleanliness and organization in the kitchen, including appliances, floors, walls, storage areas, freezers, and refrigerators.
• Engage as an integral team member in supporting the recovery journey of clients under our care.
• Work closely with the Chef Manager and program staff to address special dietary needs and modify standard menu items as necessary for clients with food allergies or specific dietary requirements, adhering to provided special menus.

QUALIFICATIONS AND REQUIREMENTS

Education:

Experience:

• Food services and cooking experience required.
• Batch cooking experience preferred.

Licenses/Certificates/Registration:

Benefits:

We offer a comprehensive benefits package (full-time employees) including:

• Medical, dental, vision, life, and supplemental insurance
• Health savings, flex spending, and dependent care accounts
• 401K with employer matching
• Generous PTO and holiday pay

For additional information on benefits:

https://triumphtx.org/wp-content/uploads/2025/03/EE-Benefit-Summary-3.25.25.pdf

WORKING CONDITIONS

1. Comprehension
   1. Ability to understand, remember, and apply oral and written instructions or other information.
2. Reasoning and Decision Making
   1. Ability to plan, organize, and carry out assignments from management staff with minimal direction.
   2. Ability to analyze situations and make decisions that moderately impact the immediate work unit.
3. Organization
   1. Ability to organize and prioritize job duties effectively and timely, set priorities, and meet critical deadlines.
4. Communication
   1. Ability to understand and follow basic instructions and guidelines, complete routine forms, and communicate orally.
5. Physical requirements for this position include hearing, seeing, smelling, speaking, feeling, reaching, pinching, and repetitive motions.
   1. This position requires standing, walking, and bending for long periods.
   2. This position may require exerting up to 40 pounds of force to lift, carry, pull, or move objects.

https://acrobat.adobe.com/id/urn:aaid:sc:US:2239c29b-9a30-4dcb-92d9-08c302540ef1