Central Kitchen - Cook

Volunteers of America Northern California & Northern Nevada, Inc.•Sacramento, CA

7d•$23 - $23•Onsite

About The Position

The Cook is responsible for assuring quality service to all program participants in a compassionate and professional manner as it relates to the specific program objectives. Objectives include preparing meals, serving meals to clients at the designated programs, receiving and inventorying foods, equipment and janitorial cleaning supplies. The Cook will demonstrate supportive interaction with program participants and team members and perform all work duties as required. Work is performed in a cost-effective and service oriented manner as it relates to established organizational standards.

Requirements

Demonstrated ability to communicate and comprehend oral and written instructions and to provide services to clients without ethnic or social prejudices.
Principles, procedures, and equipment involved in the large-scale preparation of food.
Kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment, and work areas.
Understand basic principles and practice of diets and nutrition.
CPR and First Aid training within ninety (90) days of employment, re-certification as necessary and T.B. testing annually.
A valid California driver’s license and ability to meet organization’s insurance carrier guidelines required for individuals that will deliver food to sites.
Teamwork skills
Oral and written communication skills
Ability to assist other people
Organizational skills
Analytical and decision-making ability

Nice To Haves

One year of related experience is preferred.
General knowledge of issues and challenges unique to homelessness, substance abuse, young adults, minorities, and persons with disabilities is preferred.

Responsibilities

Participate in the preparation, cooking, and serving of meals in an institutional kitchen facility.
Perform duties in safe and sanitary manner, using food handling and proper preparation techniques.
Perform proper safety procedures for all equipment used in a kitchen.
Assure security of supplies and all areas of responsibility.
Assist with the preparation of food for special diets as required.
Measure and mix ingredients according to recipe.
Perform cooking tasks for a variety of foods, using utensils and equipment, such as mixers, food processors, and slicers.
Cut and carve all types of meat, fish, and poultry.
Bake, roast, broil, and steam a wide variety of meats, fish, poultry, and main dishes; add seasonings to food during mixing or cooking according to recipe requirements.
Prepare and cook sauces, soups, and gravies.
Bake bread, cakes, and pastries.
Participate in the cleaning of dishes, pots, and kitchen equipment, as well as floors and walls of the kitchen, storeroom, and dining area.
Participate in the cleanliness of the kitchen and dining area.
Perform related duties as assigned.
Document and report all variations in food preparations and meal delivery.
Complete and maintain all records, logs, safety logs, and incident reports.
Assist in the monitoring of the inventory of program equipment and supplies and take appropriate action to replace or restock as needed.
Notify management of potential workflow problems and resource needs necessary to attain performance standards.
Adhere to staffing schedules in order to provide adequate/safe staffing coverage and to accomplish program objectives.
Communicate with service providers and external representatives as required.
Continually learn and enhance technical and interpersonal skills.
Attend all staff meetings, assigned training, seminars, and complete required certifications, i.e. CPR, First Aid, etc.