Cook II

1 week ago

San Francisco, United States Project Open Hand Full time
Job DescriptionJob Description

TITLE: Cook II On-Call

DEPARTMENT: Kitchen Operations

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 Cook II is an advanced role and an essential part of our team of dedicated culinary professionals producing meals with love every day for seniors and vulnerable neighbors in the Bay Area. A Cook II 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 objectives and 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, policies and procedures
  • Ability to speak, read and write in English to facilitate communications with volunteers, peers and leadership in a fast-paced kitchen environment 
  • Desire to be a part of a cohesive team and demonstrated ability to share knowledge, answer questions and clarify processes while working alongside junior staff and volunteers
  • Ability to take direction, give feedback, lead by example and take responsibility for actions
  • Demonstrated ability to safely use, and share best practices on knife handling and other food preparation equipment  
  • Ability to apply basic mathematical principles and adhere to standardized recipes and directions, strict portion sizes, cooking methods, and quality standards
  • Knowledge of food safety and sanitation standards as per HACCP
  • Ability to maintain CA food handling certification
  • Must be flexible to work early mornings, afternoons, weekends or holidays to meet demands    

QUALIFICATIONS DESIRED:

  • Formal culinary training
  • Experience mentoring others

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