Salvation Army ARC
Join to apply for the
Lodge Cook
role at
Salvation Army ARC
Overview Location: CONNRI Lodge (Ashford, CT)
Schedule: The approximate schedule between June and mid-August is as follows. All other months, the employee will serve as an on-call staff member for various events throughout the year.
Monday & Friday 9:00 am – 2:00 pm
Tuesday – Thursday 7:00 am – 12:30 pm and 3:30 pm – 6:00 pm
Scope of Position: Work with the supervisor to prepare the menu and food order. Prepare and serve meals, clean and sanitize all equipment and dishes, and maintain a clean kitchen and dining space. Ensure adherence to all health and safety standards and promptly report equipment and facility concerns to the supervisor.
Learn more about the CONNRI Lodge at https://easternusa.salvationarmy.org/southern-new-england/connri-lodge--conference-center/
Responsibilities
Adhere strictly to rules regarding health and safety.
Prepare or help develop the menu and generate a food order for the supervisor promptly.
Receive food deliveries, check them for accuracy, and submit invoices to the supervisor.
Store all foods neatly and appropriately upon delivery.
Regularly remove expired food.
Prepare all meals on time, ensuring they are appetizing, nutritious, well‑presented, and appropriately portioned.
Attend workshops, meetings, and training as necessary to stay informed of regulations and changes.
Clean up after all food preparations, including dishwashing and trash removal.
Keep the kitchen and dining area clean and sanitary in accordance with State and ACA rules.
Maintain walk‑in and reach‑in refrigerators, ensuring temperatures are within acceptable ranges.
Notify supervisors of any damages, deficits, or disturbances (e.g., leaks, power failures, clogged pipes, pest infestations).
Protect equipment and report inadequacies to the supervisor.
Set up the dining room with available volunteers and on‑call staff.
Qualifications
Must embrace, support, and reflect well on The Salvation Army's mission and values.
Must be at least 18 years old and have at least two years of experience in food preparation in an institutional setting.
Previous experience cooking for groups ranging from 30–400 is strongly preferred.
Previous experience supervising volunteers or staff is preferred.
Must possess a Qualified Food Operator (QFO) certificate or be willing to obtain it within five days of hire.
Demonstrated ability to maintain the cleanliness of the kitchen.
Ability to manage food preparation and meet a prompt meal schedule.
Ability to stand in one place for extended periods.
Ability to work with little or no supervision while maintaining a calm, high‑performance demeanor.
Availability for a flexible schedule that includes weekends, mornings, afternoons, and evenings.
Initiative, self‑direction, and ability to supervise kitchen volunteers and staff.
Strong interpersonal skills and positive attitude.
Ability to perform heavy lifting up to 50 lbs.
Familiarity with State, ACA, and USDA food preparation and serving regulations.
Effective team‑player.
Own transportation to and from the work site.
Respect for and promotion of The Salvation Army's mission. The individual is not required to embrace the tenets of faith, but they must promote and respect the organization’s mission.
Learn more about The Salvation Army's Southern New England Division at https://easternusa.salvationarmy.org/southern-new-england/
An Equal Opportunity/Affirmative Action Employer: All qualified applicants will receive consideration for employment without regard to race, color, sex, national origin, disability, or protected veteran status.
#J-18808-Ljbffr
Lodge Cook
role at
Salvation Army ARC
Overview Location: CONNRI Lodge (Ashford, CT)
Schedule: The approximate schedule between June and mid-August is as follows. All other months, the employee will serve as an on-call staff member for various events throughout the year.
Monday & Friday 9:00 am – 2:00 pm
Tuesday – Thursday 7:00 am – 12:30 pm and 3:30 pm – 6:00 pm
Scope of Position: Work with the supervisor to prepare the menu and food order. Prepare and serve meals, clean and sanitize all equipment and dishes, and maintain a clean kitchen and dining space. Ensure adherence to all health and safety standards and promptly report equipment and facility concerns to the supervisor.
Learn more about the CONNRI Lodge at https://easternusa.salvationarmy.org/southern-new-england/connri-lodge--conference-center/
Responsibilities
Adhere strictly to rules regarding health and safety.
Prepare or help develop the menu and generate a food order for the supervisor promptly.
Receive food deliveries, check them for accuracy, and submit invoices to the supervisor.
Store all foods neatly and appropriately upon delivery.
Regularly remove expired food.
Prepare all meals on time, ensuring they are appetizing, nutritious, well‑presented, and appropriately portioned.
Attend workshops, meetings, and training as necessary to stay informed of regulations and changes.
Clean up after all food preparations, including dishwashing and trash removal.
Keep the kitchen and dining area clean and sanitary in accordance with State and ACA rules.
Maintain walk‑in and reach‑in refrigerators, ensuring temperatures are within acceptable ranges.
Notify supervisors of any damages, deficits, or disturbances (e.g., leaks, power failures, clogged pipes, pest infestations).
Protect equipment and report inadequacies to the supervisor.
Set up the dining room with available volunteers and on‑call staff.
Qualifications
Must embrace, support, and reflect well on The Salvation Army's mission and values.
Must be at least 18 years old and have at least two years of experience in food preparation in an institutional setting.
Previous experience cooking for groups ranging from 30–400 is strongly preferred.
Previous experience supervising volunteers or staff is preferred.
Must possess a Qualified Food Operator (QFO) certificate or be willing to obtain it within five days of hire.
Demonstrated ability to maintain the cleanliness of the kitchen.
Ability to manage food preparation and meet a prompt meal schedule.
Ability to stand in one place for extended periods.
Ability to work with little or no supervision while maintaining a calm, high‑performance demeanor.
Availability for a flexible schedule that includes weekends, mornings, afternoons, and evenings.
Initiative, self‑direction, and ability to supervise kitchen volunteers and staff.
Strong interpersonal skills and positive attitude.
Ability to perform heavy lifting up to 50 lbs.
Familiarity with State, ACA, and USDA food preparation and serving regulations.
Effective team‑player.
Own transportation to and from the work site.
Respect for and promotion of The Salvation Army's mission. The individual is not required to embrace the tenets of faith, but they must promote and respect the organization’s mission.
Learn more about The Salvation Army's Southern New England Division at https://easternusa.salvationarmy.org/southern-new-england/
An Equal Opportunity/Affirmative Action Employer: All qualified applicants will receive consideration for employment without regard to race, color, sex, national origin, disability, or protected veteran status.
#J-18808-Ljbffr