Parker House - Line Cook

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

17h•$23 - $23•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, operation of a food program, setup and clean-up of the dining facility and creating an environment where clients feel welcome. 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 and 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 the 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.
Must be able to work irregular hours including weekends and holidays.
Must have current Serv Safe certification or obtain within 30 days of beginning position.
Valid California driver's license and ability to meet the organization’s insurance carrier guidelines are required.
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

Responsible for 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.
Complete the daily prep list provided by the Head Chef.
Label, stock, and organize all recipe ingredients so that items are easily accessible.
Measure ingredients according to prep list (including seasonings) for recipes.
Perform basic cooking duties such as reducing sauces, parboiling food etc.
Prepare simple dishes such as sides, salads, etc.
Prepare food for special diet needs as required.
Cut and carve all types of meat, fish, and poultry.
Prepare and cook sauces, soups, and gravies.
Bake bread, cakes, and pastries.
Maintain a clean and orderly kitchen by cleaning dishes, pots, and kitchen equipment, as well as floors and walls of the kitchen, storeroom, and dining area.
Ensure all food and other items (like chemicals, packaging, and supplies) are stored and stocked properly.
Perform related duties as assigned.
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.
Direct available resources 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.