Event Line Cook II

Event Cook

The Event Cook is responsible for preparing food for events in a high-volume, fast-paced environment in accordance with established recipes, quality standards, and food safety requirements. This role focuses on accurate execution of assigned tasks while maintaining sanitation and organizational standards. The Event Cook works collaboratively with culinary staff, volunteers, and production teams to support on-site and off-site events, including both upscale and casual service, and performs duties under the direction of the Event Chef de Cuisine.

Quality Control: Ensures that every dish is to the standard of the Event Chef de Cuisine for quality and taste.

Monitors consistency and presentation of food items, making adjustments as necessary.

Kitchen Efficiency and Organization: Maintains an organized and efficient workflow in the kitchen. Manages the setup and upkeep of workstations, ensuring all necessary ingredients and tools are readily available.

Training and Supervision: Assists in training new kitchen staff. Provides guidance and mentorship to less experienced cooks and prep cooks, ensuring the team maintains high culinary standards.

Inventory Management: FiFO procedures, restocks inventory, notifies chef-in-charge of any low stock levels. Helps put away daily deliveries.

Health and Safety Compliance: Adheres to and enforces strict health and safety standards. Ensures the kitchen meets all regulatory requirements.

Equipment Maintenance: Responsible for the proper use and maintenance of kitchen equipment, reporting any malfunctions or safety hazards.

Collaboration and Communication: Works closely with other cooks, Food Services team members and the Chef de Cuisine to ensure a harmonious kitchen operation. Effective communication skills are essential.

Create sauces, marinades, bases and mixes in accordance with company recipes, techniques and standards

Cook stocks & broths in accordance with company recipes

Maintain a clean and sanitary workstation during all working hours.

Maintain and organize kitchen equipment, tools and utensils ensuring they are clean and in good working condition.

Organize and clean all kitchen areas including dry storage, refrigeration, freezer storage, dish washing area.

Diligently label speedracks, containers, and products specifically for event use in shared cold storage.

Apportion and serve food to facility residents, employees, or patrons.

Advanced Food Preparation: Skilled in preparing a wide range of dishes and ingredients with proficiency. This includes experience in handling different types of meats, seafood, vegetables, and other ingredients, as well as knowledge of various cooking techniques.

Able to operate, maintain and clean all kitchen equipment including scales, ovens, stove tops, braising pan, steam kettle, fryer, grill, flat top.

Ability to read and follow recipes, familiarity with both weight and volumetric measurements

Ability to work calmly and effectively under pressure

Ability to take directions from the Sous Chefs, Event Chef de Cuisine and Executive Chef

Be a team player and have a great positive attitude.

Have excellent organizational skills and time management skills; be able to function under time constraints and deadlines with attention to detail

Must be able to multitask and prioritize daily tasks list

To ensure a functional and hygienic environment, inspect and clean all equipment, kitchen appliances, and work areas

Advanced understanding of knife handling and kitchen safety

Ability to frequently work with volunteers and represent the organization and its mission to patrons and members of the public.

Ability and willingness to take lead on event and volunteer session execution when the Event CDC and Sous are engaged in other commitments

Competence with recipe development, use of all volumetric and weight measurements, and recipe scaling.

Flexibility and willingness to assist with daily production duties as needed or when event prep has been completed

Plating dishes buffet, family, and/or individual style with sense of urgency and finesse

Assist with staff meal as needed

Assist with cooking food according to menus, special dietary or nutritional restrictions, or numbers of portions to be served

Assist with dish team as needed

Assist other Food Services team members as needed

Follow strict food safety regulations to maintain a safe environment for all.

Perform any other tasks assigned with a positive attitude and a willingness to help.

Event Cook I

Experience: 4+ years of culinary experience; 3+ years Line Cook experience in a professional kitchen; high volume production preferred. Experience in busy, fast-paced environments is welcome.

Event Cook II

Experience: 5+ years of culinary experience; 4+ years Line Cook experience in a professional kitchen; high volume production preferred. Experience in busy, fast-paced environments is welcome.

Event Cook I & II

Commitment to serving the needs of homeless families and individuals

Food handler certification

Culinary degree preferred

High school diploma or GED preferred

FLSA Status: Non-Exempt

Drug and TB testing required. Background check required

Job Type: Full-time

Mandatory Requirements:

Must be able to work in a standing position for extended periods of time

Must be able to carry, lift, push, and pull up to 50lbs

Must be able to regularly bend and stoop

Must be able to work weekends and holidays

Must follow strict requirements about food safety

Physical, Demands, Environmental Conditions, Equipment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee is required to: Routinely required to sit; walk; climb stairs; engage in verbal, written, and email communication; hear; use hands to keyboard, finger, handle, and feel; stoop, kneel, crouch, twist, reach, and stretch. Occasionally required to move around the Administration office. Can observe and respond to people and situations and interact with others encountered in the course of work.

Handle, fingers, grasp and feel objects and equipment; Reach with hands and arms; Communicate, receive and exchange ideas, information by means of the spoken and written word; Be mobile by moving oneself from place to place quickly and easily; Repeat various motions with the wrists, hands, and fingers; Be able to have visual activity for (including, but not limited to) administrative and clerical tasks; Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Drive vehicle in and around Los Angeles County, as needed; be able to enter buildings that may require climbing stairs. Be periodically subjected to outside environmental conditions. Use a desktop and/or laptop computer, copy, postage, and fax machines. Complete all required forms in personal writing. Employee may work in proximity to service animals and emotional support animals.

EEO: HOTV (Hope of the Valley) provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, HOTV complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, placement, promotion, recall, transfer, leaves of absence, compensation and training.

HOTV will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if HOTV is concerned about conviction that is directly related to the job, you will be given the chance to explain the circumstances surrounding the conviction, provide

Tuesday - Saturday: 8:00am - 4:30pm or 11:00am - 7:30pm