Cook: On-Call

Channing House•Palo Alto, CA

2d•Onsite

About The Position

Channing House is a leading not-for-profit Life Plan Community in Palo Alto, founded in 1960. We believe that older adults thrive in a vibrant setting that supports active, engaged and healthy living. We provide a sustainable, innovative community that promotes this lifestyle, while embracing respect and dignity for all who live and work here. Our team of 170 staff members, from Front-Line to Leadership, drive the mission of Channing House, providing services to the 265 highly engaged residents who call Channing House their home. The Cook works to store, prepare and cook a variety of hot and cold food items for breakfast, lunch, dinner, and special/catered events. Responsibilities include the production and packaging of food, with a focus on recipes that require a more advanced level of cooking skill. The Cook also contributes to overall kitchen cleanliness and organization. Together with the entire team at Channing House, your role contributes to promoting a healthy and vibrant home for our residents. The Cook demonstrates our Core Values: Do the right thing; Be a team player; Focus on quality; Adapt to change.

Requirements

2-3 years of related work experience.
High School diploma, GED or equivalent experience preferred.
Ability to use a computer.
Ability to speak and comprehend English the primary language used in the workplace; ability to speak and/or comprehend other languages utilized by clients is a plus.
Must possess or be able to obtain a California Food Handler’s Card before starting employment
Stand on your feet throughout work period. Significant walking or other means of mobility.
Repetitive use of hands and fingers using tools such as knives, peelers and other kitchen instruments
Prolonged periods using hot stove/oven and industrial kitchen equipment
Possess multi-limb and eye-hand coordination
Able to reach, bend, stoop, push and/or pull, and frequently lift/move up to 40 pounds.
Utilize specific vision abilities for viewing work related processes and materials handling.
Occasionally must be able to distinguish flavor profile when completing preparation lists
Talk or hear during face-to-face communications in a noisy commercial kitchen work area

Nice To Haves

Knowledge of basic operation of equipment and cash-handling procedures preferred.
ServSafe certification preferred

Responsibilities

Prepare and cook to order foods that may require short preparation time.
Receive inventory, move and lift foodstuffs and supplies for proper storage.
Produce some batch goods using basic cooking techniques.
Prepare foods under direct supervision or instruction
Clean and sanitize work stations and equipment.
Operate a variety of kitchen equipment to measure and mix ingredients, wash, peel, cut and shred fruits and vegetables, and trim and cut meat, poultry or fish for culinary use.
Follow recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption.
Prepare food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided.
May perform other duties and responsibilities as assigned.
Prepare meals for customers requiring special diets.
Prepare food and serve customers at an a la carte. Operate a grill station.
Read food order or receive verbal instructions on food required by patron, and prepare food according to instructions.
Provide the highest quality of service to customers at all times.
Taste products, read menus, estimate food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
Ensure compliance with various licensing and regulatory agencies, including but not limited to: Santa Clara County Department of Health, CDPH, CDSS, CalOSHA, etc.
Compliance with Hazard Analysis Critical Control Point(HACCP)
Attend all allergy and food-borne illness in-service training.
Report all accidents and injuries in a timely manner.
Participate in regular safety meetings, safety training and hazard assessments.
Attend training programs (classroom and virtual) as designated.