Event Line Cook I

Hope The Mission•Los Angeles, CA

About The Position

Event Cook I The Event Cook I is responsible for preparing food for events in a high-volume, fast-paced environment in accordance with established recipes, quality standards, and food safety requirements. This role focuses on accurate execution of assigned tasks while maintaining sanitation and organizational standards. The Event Cook I works collaboratively with culinary staff, volunteers, and production teams to support on-site and off-site events, including both upscale and casual service, and performs duties under the direction of the Event Chef de Cuisine. Event Cook II The Event Cook II performs all core food preparation duties while assuming an increased level of responsibility for event execution and operational support. This role serves as a working lead during events by coordinating workflow, providing guidance to Event Cook I staff and volunteers, and supporting quality control and service standards. The Event Cook II assists with training, problem-solving, and execution of complex or high-volume events and may take on additional responsibilities for off-site events and special projects under the direction of the Event Chef de Cuisine.

Requirements

Advanced Food Preparation: Skilled in preparing a wide range of dishes and ingredients with proficiency. This includes experience in handling different types of meats, seafood, vegetables, and other ingredients, as well as knowledge of various cooking techniques.
Able to operate, maintain and clean all kitchen equipment including scales, ovens, stove tops, braising pan, steam kettle, fryer, grill, flat top.
Ability to read and follow recipes, familiarity with both weight and volumetric measurements
Ability to work calmly and effectively under pressure
Ability to take directions from the Sous Chefs, Event Chef de Cuisine and Executive Chef
Be a team player and have a great positive attitude.
Have excellent organizational skills and time management skills; be able to function under time constraints and deadlines with attention to detail
Must be able to multitask and prioritize daily tasks list
To ensure a functional and hygienic environment, inspect and clean all equipment, kitchen appliances, and work areas
Advanced understanding of knife handling and kitchen safety
Ability to frequently work with volunteers and represent the organization and its mission to patrons and members of the public.
Ability and willingness to take lead on event and volunteer session execution when the Event CDC and Sous are engaged in other commitments
Competence with recipe development, use of all volumetric and weight measurements, and recipe scaling.
Flexibility and willingness to assist with daily production duties as needed or when event prep has been completed
Plating dishes buffet, family, and/or individual style with sense of urgency and finesse
Assist with staff meal as needed
Assist with cooking food according to menus, special dietary or nutritional restrictions, or numbers of portions to be served
Assist with dish team as needed
Assist other Food Services team members as needed
Experience: 4+ years of culinary experience; 3+ years Line Cook experience in a professional kitchen; high volume production preferred. Experience in busy, fast-paced environments is welcome.
Commitment to serving the needs of homeless families and individuals
Food handler certification
High school diploma or GED preferred
FLSA Status: Non-Exempt
Drug and TB testing required. Background check required
Job Type: Full-time
Must be able to work in a standing position for extended periods of time
Must be able to carry, lift, push, and pull up to 50lbs
Must be able to regularly bend and stoop
Must be able to work weekends and holidays
Must follow strict requirements about food safety

Nice To Haves

Culinary degree preferred

Responsibilities

Quality Control: Ensures that every dish is to the standard of the Event Chef de Cuisine for quality an taste.
○ Monitors consistency and presentation of food items, making adjustments as necessary.
Kitchen Efficiency and Organization: Maintains an organized and efficient workflow in the kitchen. Manages the setup and upkeep of workstations, ensuring all necessary ingredients and tools are readily available.
Training and Supervision: Assists in training new kitchen staff. Provides guidance and mentorship to less experienced cooks and prep cooks, ensuring the team maintains high culinary standards.
Inventory Management: FiFO procedures, restocks inventory, notifies chef-in-charge of any low stock levels. Helps put away daily deliveries.
Health and Safety Compliance: Adheres to and enforces strict health and safety standards. Ensures the kitchen meets all regulatory requirements.
Equipment Maintenance: Responsible for the proper use and maintenance of kitchen equipment, reporting any malfunctions or safety hazards.
Collaboration and Communication: Works closely with other cooks, Food Services team members and the Chef de Cuisine to ensure a harmonious kitchen operation. Effective communication skills are essential.
Create sauces, marinades, bases and mixes in accordance with company recipes, techniques and standards
Cook stocks & broths in accordance with company recipes
Maintain a clean and sanitary workstation during all working hours.
Maintain and organize kitchen equipment, tools and utensils ensuring they are clean and in good working condition.
Organize and clean all kitchen areas including dry storage, refrigeration, freezer storage, dish washing area.
Diligently label speedracks, containers, and products specifically for event use in shared cold storage.
Apportion and serve food to facility residents, employees, or patrons.
Follow strict food safety regulations to maintain a safe environment for all.
Perform any other tasks assigned with a positive attitude and a willingness to help.