Cook II

TITLE: Cook IIOn-Call

DEPARTMENT: KitchenOperations

REPORTS TO: Executive Chef

LOCATION: 730 Polk Street, San Francisco

BENEFITS: Yes

STATUS: Union, On-Call ,non-exempt

CLASSIFICATION: Service Workers

SUPERVISES:N/A

POSITION SUMMARY:

The CookIIis an advanced role and an essential part of our team of dedicated culinary professionals producing meals with loveevery day for seniors and vulnerable neighbors in the Bay Area. A CookII executes complex recipes to produce nutritious meals for clients. This hands-on role works as part of a team to share knowledge with junior cooks and volunteers to handle all aspects of our daily meal production systems, from preparing ingredients to be used in nutritious recipes to packaging meals and keeping a well-maintained kitchen. This position is ideal for an ambitious, flexible cook looking to collaborate with others in all aspects of large-scale meal production in a professional and mission-driven environment. To perform successfully, our employees must not only have the qualifications and abilities to perform each of the essential functions of this position, but also must continually strive to meet or surpass the Project Open Hand objectivesand exacting standards

QUALIFICATIONS REQUIRED:

• A commitment to Project Open Hand’s mission and operating principles

• 2+ years of professional,high volume commercial, industrial or production kitchen experience
• Demonstrated ability to adhere to and share information about kitchen department rules, policiesand procedures
• Ability to speak, read and write in English to facilitatecommunications with volunteers, peersand leadership in a fast-paced kitchen environment
• Desire to be a part of a cohesive team and demonstratedability to share knowledge, answer questions and clarify processes while working alongside junior staff and volunteers
• Ability totake direction, give feedback, leadby exampleand take responsibility for actions
• Demonstrated ability to safely use, and share best practices on knife handling and other food preparation equipment
• Ability toapply basic mathematical principles and adhere to standardized recipes and directions, strict portionsizes, cooking methods, and quality standards
• Knowledge of food safety and sanitation standards as per HACCP
• Ability to maintainCA food handling certification
• Must be flexible to work early mornings, afternoons, weekendsor holidays to meet demands

QUALIFICATIONS DESIRED:

• Formal culinary training
• Experience mentoring others
• Bilingual in Spanish or Tagalog

• HACCP certified

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:

• Executes recipes in accordance withstandardized recipes and planned menu for large batch cooking within established guidelines and with minimal supervision
• While working alongside junior staff and volunteers, leadsby example, sharesknowledge, answersquestions and clarifiesprocesses for all functions related to food preparation and kitchen production
• Complies withportionsizes and quality standards
• Adheres to kitchen department rules, policiesand procedures
• Prepares and distributes staff and volunteer meals and food services
• Assistsmanagement in execution of recipes and daily production schedule
• Follows rules and standards for internal and external distribution of meals
• Follows product inventory organization policies and procedures
• Packs and packages food using packing line and other methods in accordance withprogram guidelines and department procedures
• Oversees production and/or packing line as needed
• Properly fills out all food service and inventory logs with required information and signatures per HACCP guidelines
• Assistssenior staff and kitchen teams responsible for ordering, printing labels, receiving product, inventory management or other tasks as assigned
• Follows standards that maintaina clean work area and follows all local, stateand federal health standard guidelines
• Executes and supports management and teams with meal inventory movement and storage to ensure FIFO and food quality standards
• Facilitates a harmonious and positive work experience while interacting with and working alongside peers and volunteers to complete the goals of the department
• Attends kitchen trainings and agency meetings
• Completes other kitchen tasks as assigned

POH COMPETENCIES:

• A Team player: Demonstratescooperative spirit, respects professional boundaries and is successful at sharing responsibilities with others

• Self-Led: Knows and completes responsibilities in assigned timelines, asks for clarifications when needed

• Sensitive to the circumstances and needs of the critically ill and seniors, as well as people with mental health and substance abuse issues

• Customer oriented: Works well with all customers (internal staff and external contacts), promotes a positive image of the agency and works diligently to resolve customer issues

• Poised: able to maintaina calm, positive and constructive attitude during interactions with diverse populations, sometimes in challenging situations

• Ethical: Honest, accountable, maintainsconfidentiality

• Decisive: Thoughtful when considering options, seeks input from others, makes difficult decisionswhen necessary

• Knowledgeable: Understands facetsof job, keeps job knowledge current

• Well organized: Information organized and accessible, maintainsefficient work space, manages time well

• Agile: Able to move effectively between big-picture thinking and hands-on logistics

• Takes Initiative: Takes action, seeks new opportunities, strives to see projects to completion

• Problem Solver: Strong analytical skills and able to creatively address and solve problems

• Motivated: Looks for opportunities to increase knowledge, works to increase responsibility, strives to achieve personal goals

PHYSICAL DEMANDS AND WORK ENVIRONMENT: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Physical demands:While performing duties of job, incumbent is occasionally required tostand for long periodsof time and move; walk; sit; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk and hear. Employeemust bend, stoop and lift and/or move up to 50 pounds unassisted on a regular basis. Employeemust be able tomove fully loaded carts from floor to floor for storage on a regular basis. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus

Work environment:The noise level in the work environment will consistently vary from moderate to loud. The work environment will be ever changing with volunteers and staff members all sharing limited space and working together in the Kitchen. The work environment will consistently have wet floors, temperature extremes, moving objects and loud noises