On-Call Cook

Multnomah County (OR)•Portland, OR

36d•$24 - $29•Onsite

About The Position

THIS WORK MATTERS! Do you want to help us create a better future as you grow your culinary skills in a fast-paced, commercial food services setting? The Department of Community Justice Juvenile Services Division is looking for On-Call Cooks to assist in running a large commercial kitchen that prepares meals for hungry teens in our detention facility and to the public in our cafe. This is a great opportunity for individuals with cooking experience and/or culinary training to follow, interpret and convert recipes for batch cooking; clean utensils, equipment and food preparation areas in accordance with sanitation guidelines; and perform other duties required to efficiently run a large commercial food service kitchen. As part of our nutrition team, you'll gain valuable experience in the following areas: Cooking meals according to a planned menu following recipes and production sheets, including the preparation of special meals to meet therapeutic, religious and other dietary needs. You'll use a variety of cooking methods including baking, broiling, frying and steaming. You'll also gain experience cleaning, trimming, cutting and preparing meats, fruits and vegetables; and making menu substitutions based on ingredient availability. May have limited involvement in providing culinary job training to youth following the Culinary Arts and the National Restaurant Association's ProStart high school curricula. Receiving food orders, equipment and supplies; and rotating inventory. Assisting with the preparation of nutrition and administrative reports and maintaining records to meet federal, state and county standards. Meal preparation for catering events, which may include assembling platters, cake decorating, breakfast, lunch or dinner meal preparation, loading, unloading and delivery. Meal preparation for a small café, including hot entrees and grab-n-go items. Assisting with the implementation of USDA Standard Operating Procedures and the Food Service Food Safety Plan for personnel, food, utensils and equipment. You will be serving youth directly in a custody setting. Our detention facility operates 24 hours a day, seven days a week. The schedule has variable days and variable hours (shifts between 5:00 am to 7:30 pm) as this is an on-call position. About the Team The Department of Community Justice Juvenile Services Division supervises juveniles on probation and operates the county's juvenile detention facility for high-risk offenders. Our Nutrition Services Unit provides breakfast, lunch, dinner and a snack every day of the year for youth in the detention facility. In addition, we operate the Courtyard Café, which is open Monday-Friday with seating for 30. Our average production for detainee youth, the cafe and other programs is 200 meals per day. Our detention facility operates 24 hours a day, seven days a week. Come Find Your Why? (video) The Department of Community Justice is looking for Cooks who can demonstrate expertise in the following areas: Customer Service: You will provide prompt service with a welcoming and professional demeanor. You have the ability to adjust to different customers and changing demands is vital for maintaining a high standard of service. Remaining calm and patient is essential for managing a smooth interaction. Teamwork: Clear communication and collaboration among all staff members ensuring smooth operations and consistent service across all customer "touchpoints". Organization, Prioritization and Cleanliness: This can range from ensuring proper kitchen setup and order accuracy to managing your time effectively. Maintaining a clean personal appearance and work area is a non-verbal form of communication that assures customers of hygiene and professionalism. Strategic Planning / Leadership: You will develop goals and direction based on the overall county/department mission and vision to increase community safety through positive change. Results Through People: You will help achieve results through the contribution of others by motivating and inspiring growth and productivity. Relationships and Community: You will build positive and sustainable relationships with a range of key internal and external stakeholders. Leading Cross-Culturally: You will foster an inclusive workplace where diversity and individual differences are valued and leveraged to achieve the vision, mission, and goals of the organization. Team Building: You will develop, inspire, and foster employees to work collaboratively. Organizational Savviness: You will demonstrate understanding and good judgment of organizational culture and interpersonal relationships, with both internal and external groups, to identify opportunities of mutual interest and benefit. Delivery: You will ensure services are provided by quality processes through monitoring and understanding. Outcomes: You achieve quality outcomes for the individual, the organization, and the county. Personal Development: You will strive for an honest and accurate assessment of oneself and demonstrate willingness for continuous improvement. Functional/Technical: You possess specific knowledge about laws, regulations, certifications, licensure and skills for specific assignments.

Requirements

Equivalent to the completion of the twelfth grade.
One (1) year of cooking experience in a school lunch, restaurant, café/deli, catering, or institutional food service program
Must possess a valid Oregon Food Handler's Card. (Please note: ServSafe is not accepted in lieu of the Oregon Food Handler's Card).
Must pass a thorough background investigation which includes, but is not limited to a review of applicant's criminal, civil, driving, military, educational and employment history prior to employment.

Nice To Haves

One (1) or more years of cooking experience in a school lunch, restaurant, café/deli, catering, or institutional food service program.
Ability to lift 50-75 pounds.
Ability to push/pull 200-400 pounds.
Some positions require a valid driver's license.

Responsibilities

Cooking meals according to a planned menu following recipes and production sheets, including the preparation of special meals to meet therapeutic, religious and other dietary needs. You'll use a variety of cooking methods including baking, broiling, frying and steaming. You'll also gain experience cleaning, trimming, cutting and preparing meats, fruits and vegetables; and making menu substitutions based on ingredient availability.
May have limited involvement in providing culinary job training to youth following the Culinary Arts and the National Restaurant Association's ProStart high school curricula.
Receiving food orders, equipment and supplies; and rotating inventory.
Assisting with the preparation of nutrition and administrative reports and maintaining records to meet federal, state and county standards.
Meal preparation for catering events, which may include assembling platters, cake decorating, breakfast, lunch or dinner meal preparation, loading, unloading and delivery.
Meal preparation for a small café, including hot entrees and grab-n-go items.
Assisting with the implementation of USDA Standard Operating Procedures and the Food Service Food Safety Plan for personnel, food, utensils and equipment.