Parker House - Line Cook

Overview

WHO WE ARE: We are more than a nonprofit organization. We are a ministry of service that includes nearly 500 paid, professional employees dedicated to helping those in need to rebuild their lives and reach their full potential. Founded locally in 1911, the Northern California & Northern Nevada affiliate of Volunteers of America (VOA-NCNN) is one of the largest providers of social services in the region, operating more than 40 programs including housing, employment services, substance abuse, and recovery services to families, individuals, veterans, seniors, and youth. In fact, VOA-NCNN provides shelter or housing to over 4,000 men, women, and children every night.

 

OUR MISSION: To change individual lives, instill hope, increase self-worth and facilitate independence through quality housing, employment, and related supportive services. Volunteers of America Northern California & Northern Nevada inspires self-sufficiency, dignity, and hope by providing critical health and human services to thousands of vulnerable individuals and families across Northern California & Northern Nevada.

 

PROGRAM AND LOCATION: VOA-NCNN, a Certified Great Place to Work, is recruiting for full-time Line Cooks for the Family Shelter at our Parker House program. Parker House is an 85-bed facility providing short-term emergency housing (up to 30 days) and intensive supportive services for homeless families with dependent children. Full-time employees (working 30 or more hours a week) are eligible for a benefits package that includes paid holidays, vacation, sick pay, health, dental, vision, life, and short-term disability insurance coverage. 

Responsibilities

POSITION SUMMARY:

The Line Cook is responsible for assuring quality service to all program participants in a compassionate and professional manner as it relates to the specific program objectives.  Objectives include preparing meals and serving meals, operation of a food program, setup and clean-up of the dining facility and creating an environment where clients feel welcome. The Line Cook 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 safe and sanitary manner, using food handling and proper preparation techniques.

Perform proper safety procedures for all equipment used in a kitchen.

Complete the daily prep list provided by the Head Chef.

Label, stock, and organize all recipe ingredients so that items are easily accessible

Measure ingredients according to prep list (including seasonings) for recipes

Perform basic cooking duties such as reducing sauces, parboiling food etc.

Prepare simple dishes such as sides, salads, etc.

Prepare food for special diet needs as required.

Cut and carve all types of meat, fish, and poultry.

Prepare and cook sauces, soups, and gravies.

Bake bread, cakes, and pastries.

Maintain a clean and orderly kitchen by cleaning dishes, pots, and kitchen equipment, as well as floors and walls of the kitchen, storeroom, and dining area.

Ensure all food and other items (like chemicals, packaging, and supplies) are stored and stocked properly.

Perform related duties as assigned.

B. Responsible for all areas of daily program maintenance in compliance with company policies.

 

Notify management of 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.

C. Assisting in training and development of new staff.

Assist in department orientation and training for new employees as requested to ensure quality work outcomes.

Identify appropriate ongoing training for both new and existing staff and report needs to Head Chef.

Maintain an above average working knowledge of fire, safety, and health standards to assure safe work environment for clients and all personnel.

 

D. Responsible for self-development

Continually learn and enhance technical and interpersonal skills.

Attend al