Lead Cook (Homeless Shelter) (4338)

MERCY HOUSE•Bakersfield, CA

4h•$22 - $22•Onsite

About The Position

The Lead Cook is responsible for supervising all food preparation and serving activities and ensuring that high standards of hygiene and cleanliness are maintained at the Brundage Lane Navigation Center. The Lead Cook’s responsibilities include preparing entrées, overseeing portion controls, and ensuring that food items are stored at the correct temperatures. This position is also responsible for the training and supervision of Line Cooks and other kitchen staff.

Requirements

High school diploma or equivalent is desirable
Culinary school diploma is preferred, but not required
Proven cooking experience, including experience as a Line Chef, Restaurant Cook, or Prep Cook
Excellent understanding of various cooking methods, ingredients, equipment, and procedures
Familiarity with industry’s best practices
Knowledge of health and safety rules in a kitchen
Ability to operate cutting tools and kitchen utensils
A team player with excellent communication skills
Ability to stay positive under pressure
Ability to follow both oral and written direction
Patience and compassion to service in a client-facing role
Ability to lift, pull, or push items weighing up to 50 pounds and 5 feet
Ability to read fine print labels including ingredients and expiration dates
Ability to stand for extended periods of time
Reliable transportation

Nice To Haves

Culinary school diploma is preferred, but not required

Responsibilities

Prepare meals in the large community living facility including entrees, soups, salads, sauces, desserts and snacks
Ensure all cooking stations are adequately stocked with the necessary ingredients and equipment
Ensure that the kitchen operation procedures and hygiene meet food safety standards and regulations before, during and after each shift
Adhere to standard food rotation practices to reduce food wastage and minimize the risk of contamination
Assess the quality of delivered food supplies to ensure it meets restaurant standards
Wash and clean the kitchen and cooking utensils and store the equipment at the end of shifts
Supervise the work of Line Cooks and other kitchen staff to ensure that all given tasks are completed in a timely manner