Mather Community Campus - Line Cook

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

22h•$22 - $22•Onsite

About The Position

The Line 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 and serving meals to clients at the designated programs; receiving and inventory foods, equipment and janitorial cleaning supplies; assisting in training and directing the work of others in the kitchen as assigned. The Line 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

Two or more years of related experience is required.
Demonstrated ability to communicate and comprehend oral and written instructions.
Ability to provide services to clients without ethnic or social prejudices.
General knowledge of issues and challenges unique to homelessness, substance abuse, young adults, minorities, and people with disabilities.
Specific knowledge and experience of principles, procedures, and equipment involved in the large-scale preparation of food.
Specific knowledge and experience of 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.
Valid California driver's license and ability to meet the organization’s insurance carrier guidelines.
Must pass all required background clearances in accordance with agency, County, State, and federal standards.
CPR/First Aid certification is required within 90 days of employment.
Completion and maintenance of all required training and health clearances.
Excellent oral and written communication skills
Ability to assist and motivate other people
Organizational skills
Analytical and decision-making ability
Statistical and mathematical skills
Computer skills

Responsibilities

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.
Determine amount of food needed to prepare for the planned menu.
Prepare food for special diet needs as required.
Measure and mix ingredients according to recipe.
Perform skilled 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.
Direct and participate in the cleaning of dishes, pots, and kitchen equipment, as well as floors and walls of the kitchen, storeroom, and dining area.
Inspect the cleanliness of the kitchen and dining area.
Document and report all variations in food preparations and meal delivery.
Complete and maintain all records, logs, safety logs, and incident reports.
Monitor 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.
Assist in department orientation and training for new employees as requested to ensure quality work outcomes.
Identify appropriate ongoing training for both new and existing staff and report needs to Head Chef.
Maintain an above average working knowledge of fire, safety, and health standards to assure safe work environment for clients and all personnel.
Continually learn and enhance technical and interpersonal skills.
Attend all staff meetings, assigned training, and complete required certifications, CPR, First Aid, etc.