Cook (2654) - Department of Public Health - (Exempt)

Company Description

Company Description 

The Department of Public Health prioritizes equitable and inclusive access to quality healthcare for its community and values the importance of diversity in its workforce. All employees at the Department of Public Health work to advance equity, inclusion, and diversity with a specific lens and focus on race, ethnicity, gender, sex, sexuality, disability, and immigration status. 

• Application Opening: Friday February 20, 2026
• Application Deadline: Application filing will close on or after Friday February 27, 2026
• Salary:  $79,560 to $96,668 Annually: $38.25/ hr to $46.47/ hr
• Appointment Type: Temporary Exempt 
• Recruitment ID: TEX-2654-REF60120A
• Schedule: Part-time/As needed

Becoming a City employee means being a part of a team that cares about making a difference. Your work will shape both the present and future of San Francisco. When you work for the City, you’re choosing a job with purpose. 

The Mission of the San Francisco Department of Public Health (SFDPH) is to protect and promote the health of all San Franciscans. SFDPH strives to achieve its mission through the work of multiple divisions - the San Francisco Health Network, Population Health, Behavioral Health Services, and Administration. The San Francisco Health Network is the City’s only complete system of care and has locations throughout the City, including Zuckerberg San Francisco General Hospital and Trauma Center, Laguna Honda Hospital and Rehabilitation Center, and over 15 primary care health centers. The Population Health Division (PHD) provides core public health services for the City and County of San Francisco: health protection, health promotion, disease and injury prevention, and disaster preparedness and response. Behavioral Health Services operates in conjunction with SFHN and provides a range of mental health and substance use treatment services.  

The applicant pool resulting from this recruitment may be utilized to fill future and current vacancies in this class at other locations within the DPH. 

Job Description

Under general supervision, the 2654 Cook performs skilled culinary tasks in preparing and cooking large quantities of a variety of foods, ensuring adherence to nutritional guidelines and dietary needs. The role includes overseeing kitchen operations, maintaining food safety standards, and supervising staff to ensure efficient service.

Requires the ability to lift and carry 50 lbs. of food and supplies. Some physical strength is required in lifting and carrying food, cooking supplies and equipment; also requires ability to stand for long periods of time; manual dexterity in the use and operation of kitchen appliances and equipment; work weekends and evenings.

Essential Duties: 

• Follow prescribed menus and recipes to meet nutritional guidelines and accommodate special dietary requirements.
• Prepare and cook large quantities of a variety of food, including specialized diet items commonly served in institutional settings.
• Order and maintain inventory of food and kitchen supplies.
• Ensure compliance with food safety standards and practices.
• Forecast food and supply needs, communicating requirements to management and chefs.
• Oversee and assist in cleaning and maintaining kitchen equipment and utensils.
• Collaborate with Nutrition Professionals to develop standardized recipes.
• Execute tasks in line with established methods and procedures.
• Maintain accurate records and reports related to kitchen operations.
• Plan and implement kitchen procedures to optimize productivity.
• Supervise and direct food service staff in their daily responsibilities.
• The 2654 Cook may perform other duties as assigned/required.

 Please note that incumbents in this classification may be required to perform duties as listed in the class specification, which can be found on DHR’s website: https://careers.sf.gov/classifications/

Qualifications

1.Education:

• Possession of a high school diploma or equivalent. (e.g., GED or High School Proficiency Examination); AND

2.Experience:

• At least three (3) years of professional experience in cooking large quantities of food in institutional or high-volume settings, such as hospitals, correctional facilities, the military, hotels, restaurants, or equivalent food service establishments.

Note