Cook

Interfaith Community Services INC•Escondido, CA

5h•$22 - $24•Onsite

About The Position

In the Cook role, you’ll be responsible for cooking and preparing a variety of meals for various Interfaith in-house programs, and in support of the overall mission of Interfaith Community Services.

Requirements

High School Diploma or GED, required
Minimum of three (3) years of experience cooking large quantities of food in a commercial kitchen
Must have reliable transportation and possess and maintain a valid California driver’s license including proof of personal vehicle insurance coverage and insurability under the Company’s insurance carrier standards.
Solid understanding of nutrition cooking guidelines
Familiar with kitchen equipment and machinery
Ability to develop and maintain awareness of hazards and safety precautions
Skilled in following safety practices and recognizing hazards
Must have excellent written and verbal communication skills
Must be highly organized and demonstrate attention to detail
Demonstrated experience managing multiple deadlines and working effectively under pressure, using independent judgment to complete work under time constraints
Demonstrated experience working with a collaborative team
Knowledge of Windows operating systems as well as Microsoft Office applications (Word, Excel, Outlook, and PowerPoint)
Ability to communicate effectively among a diverse workflow population and maintain sound working relations with all levels within the organization
Work with spirit of enthusiasm, teamwork, cooperation and a sense of urgency
Maintain a high degree of confidentiality over all matters in the course of business operations including client and employee information
Ability to multi-task in an efficient, thorough, and prioritized manner
Ability to work quickly, accurately and independently
Must be able to perform work in a climate-controlled kitchen setting
Must have the physical ability to sit for long periods of time, stand, walk, bend, kneel and uses hands, arms and legs for dexterity and balance on a frequent basis
Occasionally lifts, carries and balances objects weighing up to 30 pounds
May be subjected to adverse conditions, including contact from hostile people
Low to moderate exposure to contagious diseases (hepatitis, HIV, tuberculosis, etc.)
Low to moderate exposure of unpleasant and noxious fumes, odors, dust, temperatures, noise and inclement weather
Pulls and pushes such objects as file drawers, computers and similar office equipment and supplies
Prioritizes and pushes such objects as file drawers, computers and similar office equipment and supplies
Prioritizes and multi-tasks work and projects requiring good memory, concentration and analytical thinking
Occasionally is required to perform the safe operation of a vehicle, kitchen equipment and machines, and recognize and abate safety hazards within the workplace
Must be able to hear, see including distinction of colors, read and communicate verbally and in writing frequently with a wide range of people from divergent socio-economic backgrounds and origins
The noise level in the work environment is usually moderate to high

Nice To Haves

Experience working in a nonprofit or social services environment, preferred

Responsibilities

Prepares a variety of meats, seafood, poultry, and vegetables. And other food items for cooking in boilers, ovens, grills, fryers, and other kitchen equipment
Uses standard recipes for preparation and portioning of all products; portion food products before cooking according to standard portion sizes and recipe specifications, and accommodates special dietary needs
Understands and consistently complies with cooking methods
Covers, dates and neatly stores all meats, poultry, seafood, and all other food items
Adheres to state and local health and safety regulations
Follows all safety procedures for operating and cleaning of all kitchen equipment
Promptly reports equipment and food quality problems or product shortages to the supervisor
Assists the supervisor with checking stock levels and ordering of food items on a weekly basis
Maintains a clean and sanitary work area, including tables, shelves, walls, grills, convection oven, flat top range and refrigeration equipment
Opens and closes the kitchen properly and follows operational guidelines
Attend department and agency meetings and trainings
Other duties as assigned