Lead Cook

Cook

Union Rescue Mission (URM) is a 501(c)(3) nonprofit organization located in the Los Angeles Metropolitan Area. We are dedicated to serving men, women, and children experiencing homelessness and providing comprehensive emergency and long-term services to help them escape the dangerous streets of Skid Row. Established in 1891, URM is now one of the largest rescue missions of its kind in the United States and the oldest in Los Angeles. Join us at Union Rescue Mission as we bring hope and share the compassion of Christ to those devastated by homelessness.

Prepare quality meals for any of the three meals served every day of the week (300 - 1,500+ meals per shift, depending on location) and special events. This position frequently works alongside program residents and volunteers and is expected to be totally immersed in the day-to-day operations involved with running an institutional kitchen while practicing safe food handling standards and procedures.

Colossians 3:23 is the foundation of URM's standard for employment, "Whatever you do, work at it with all your heart, as though you were working for the Lord and not for people." The goal for each employee is to enrich and sustain a humble heart attitude; to enrich and sustain a mindset of serving others, treating them with kindness and truth; and to enrich and sustain a zealous desire for achieving work objectives without any ulterior motives or agendas.

Lead Cook is responsible for overseeing daily kitchen operations, ensuring meals are prepared safely, consistently, and according to the approved menu. This role leads kitchen staff, supports apprentices, and serves as a key point of accountability for food quality, safety, and guest satisfaction.

Food Preparation & Quality

• Prepare weekly menus and cook meals according to approved menus and recipes.
• Ensure food is cooked, held, and served at proper temperatures.
• Taste food for quality, seasoning, and consistency before service.
• Ensure portion control and presentation standards are followed.

Food Safety & Compliance

• Complete and monitor TPC (temperature) logs accurately and daily.
• Ensure ServSafe and health department standards are followed.
• Maintain cleanliness and sanitation of all kitchen areas.
• Report broken equipment or safety concerns immediately to upkeep.

Leadership & Supervision

• Lead and direct kitchen staff during shifts.
• Delegate tasks efficiently and ensure coverage for meal service.
• Train and mentor kitchen staff and apprentices.
• Support apprentices with hands-on learning including (internship's).
• Maintain a calm, respectful, and professional kitchen environment.

Communication & Teamwork

• Participate in mandatory Town Hall meetings.
• Collect and relay guest feedback to leadership.
• Use group messaging to share food photos and confirm menu compliance.
• Communicate shortages, needs, and issues clearly and promptly.

Guest Experience

• Engage with guests when appropriate to ensure they feel heard and respected.
• Go the extra mile by supporting dessert preparation and comfort foods.
• Help build a positive reputation for the kitchen and organization.

Commitment to URM mission, vision, and core values.

Encourage guests in their faith and growth in Jesus Christ.

In general, the following physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to allow differently abled individuals to perform the essential functions of this job.

• Must be able to lift 50 lbs.
• Requires manual dexterity for regular repetitive finger motion and frequently reaching, pulling, pushing and lifting objects and operating equipment.
• May be exposed to handling hazardous materials such as broken glass

In general, the following conditions of the work environment are representative of those that an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to allow differently abled individuals to perform the essential functions of the job within the environment.

• The office/kitchen is clean, orderly, properly lighted, and ventilated.
• Noise levels are considered low to moderate.

Requirements

Minimum of 1 year of cooking experience (school cafeteria, prison, shelter) in preparing food for large volumes of people, preferred.

Must be Serve-safe certified or certified with National Registry of Food Safety Professionals (NRFSP).

Minimum of 1 year of culinary school or similar vocational training, preferred.

High school diploma or equivalent.

Ability to communicate effectively both orally and in writing.

Must possess basic computer skills.

Must be able to operate kitchen equipment properly.

Must possess excellent organizational, time management and customer service skills.