Central Kitchen - Lead Cook 2
Sacramento
Overview:
WHO WE ARE: Established locally in 1911, Volunteers of America Northern California & Northern Nevada (VOA NCNN) is one of the largest providers of social services in the region. Our professional staff operates more than 40 locally managed and delivered programs.Services provided include food and shelter, counseling, independent living and parenting skills, substance abuse treatment and rehabilitation, and job training. Every night VOA NCNN provides shelter or housing to over 3,500 men, women, and children.
OUR MISSION: To change individual lives, instill hope, increase self-worth, and facilitate independence through quality housing, employment, and related supportive services.
PROGRAM AND LOCATION: VOA is recruiting a Lead Cook 2 for our Central Kitchen team in downtown Sacramento, CA. Every day the Central Kitchen staff prepare, package, and deliver more than 1,000 warm, nutritious, made-with-love meals to fragile seniors, veterans, families, and shelter residents.Must have the flexibility to work irregular hours based on staffing needs; including evenings, weekends, and some holidays.
Responsibilities:
POSITION SUMMARY:
The Lead Cook 2 is responsible for assuring quality service to all program participants in a compassionate and professional manner as it relates to the specific program objectives. The Lead Cook 2 will perform work under the work direction of the Lead Cook 1.The Lead Cook 2 is responsible for cooking all meals required in the absence of the Lead Cook 1. Objectives include preparing meals and serving meals to clients at the designated programs; receiving and inventorying foods, equipment, and janitorial cleaning supplies; training and directing the work of others in the kitchen as assigned.
The Lead Cook 2 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.
OBJECTIVES/ACTIVITIES:
A. Responsible for performing daily work requirements to achieve established objectives of the program.- Responsible for preparation, cooking, and serving of meals in an institutional kitchen facility.
- Perform duties in a 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 the amount of food needed to prepare for the planned menu.
- Prepare food for special diets 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.
- Perform related duties as assigned.
- 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.
- Secure approval for exceptions to standard policy or procedure.
- Notify management and assist in the solution for 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.
- Responsible for department orientation and training for new employees as requested to assure quality work outcomes.
- Identify and facilitate appropriate ongoing training for both new and existing staff and report the outcome to the Kitchen Manager.
- Serve as part of the program development team by providing information and support for the development of quality operations.
- Maintain an above-average working knowledge of fire, safety, and health standards to ensure a safe work environment for clients and all personnel.
- Continually learn and enhance technical and interpersonal skills.
- Attend all staff meetings, assigned training, and seminars, and complete required certifications, i.e. CPR, First Aid, etc.
Qualifications:
EQUIVALENT EDUCATION AND EXPERIENCE:
Two or more years of related experience is required. Institutional kitchen experience is strongly preferred. Prior experience with supervising/giving direction to others is strongly desired. This position requires a 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 is preferred. Principles, procedures, and equipment involved in the large-scale preparation of food is also preferred.
Lead Cook 2 understands and communicates to others the basic principles and practices of diets and nutrition. Basis computer skills, a valid California driver’s license, and a clean driving record are preferred.
Specific knowledge and experience of the following are required:- Supervising or giving directions to others.
- Kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment, and work areas.
- CPR and First Aid training within ninety (90) days of employment, recertification as necessary, and T.B. testing annually.
SPECIFIC SKILLS REQUIRED:
Teamwork skillsOral and written communication skills
Leadership skills
Supervisory skills
Ability to assist other people
Organizational skills
Analytical and decision-making ability
PHYSICAL REQUIREMENTS:
Lift and move up to 50 poundsStand, walk, bend, stoop, and sit frequently
Kneel occasionally
Pay Range: USD $26.75 - USD $26.75 /Hr.
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