Cook- Weekend Position

Cook II On-Call
The Cook II is an advanced role and an essential part of our team of dedicated culinary professionals producing meals with love every day for seniors and vulnerable neighbors in the Bay Area. A Cook II executes complex recipes to produce nutritious meals for clients. This hands-on role works as part of a team to share knowledge with junior cooks and volunteers to handle all aspects of our daily meal production systems, from preparing ingredients to be used in nutritious recipes to packaging meals and keeping a well-maintained kitchen. This position is ideal for an ambitious, flexible cook looking to collaborate with others in all aspects of large-scale meal production in a professional and mission-driven environment. To perform successfully, our employees must not only have the qualifications and abilities to perform each of the essential functions of this position, but also must continually strive to meet or surpass the Project Open Hand objectives and exacting standards.
Qualifications Required:

• A commitment to Project Open Hand's mission and operating principles
• 2+ years of professional, high volume commercial, industrial or production kitchen experience
• Ability to speak, read and write in English to facilitate communications with volunteers, peers and leadership in a fast-paced kitchen environment
• Desire to be a part of a cohesive team and demonstrated ability to share knowledge, answer questions and clarify processes while working alongside junior staff and volunteers
• Ability to take direction, give feedback, lead by example and take responsibility for actions
• Demonstrated ability to safely use, and share best practices on knife handling and other food preparation equipment
• Ability to apply basic mathematical principles and adhere to standardized recipes and directions, strict portion sizes, cooking methods, and quality standards
• Knowledge of food safety and sanitation standards as per HACCP
• Ability to maintain CA food handling certification
• Must be flexible to work early mornings, afternoons, weekends or holidays to meet demands

Formal culinary training
Experience mentoring others
Bilingual in Spanish or Tagalog
HACCP certified
Essential Functions and Responsibilities:

Executes recipes in accordance with standardized recipes and planned menu for large batch cooking within established guidelines and with minimal supervision
While working alongside junior staff and volunteers, leads by example, shares knowledge, answers questions and clarifies processes for all functions related to food preparation and kitchen production
Complies with portion sizes and quality standards
Adheres to kitchen department rules, policies and procedures
Prepares and distributes staff and volunteer meals and food services
Assists management in execution of recipes and daily production schedule
Follows rules and standards for internal and external distribution of meals
Follows product inventory organization policies and procedures
Packs and packages food using packing line and other methods in accordance with program guidelines and department procedures
Oversees production and/or packing line as needed
Properly fills out all food service and inventory logs with required information and signatures per HACCP guidelines
Assists senior staff and kitchen teams responsible for ordering, printing labels, receiving product, inventory management or other tasks as assigned
Follows standards that maintain a clean work area and follows all local, state and federal health standard guidelines
Executes and supports management and teams with meal inventory movement and storage to ensure FIFO and food quality standards
Facilitates a harmonious and positive work experience while interacting with and working alongside peers and volunteers to complete the goals of the department
Attends kitchen trainings and agency meetings
Completes other kitchen tasks as assigned
PoH Competencies:

A Team player: Demonstrates cooperative spirit, respects professional boundaries and is successful at sharing responsibilities with others
Self-Led: Knows and completes responsibilities in assigned timelines, asks for clarifications when needed
Sensitive to the circumstances and needs of the critically ill and seniors, as well as people with mental health and substance abuse issues
Customer oriented: Works well with all customers (internal staff and external contacts), promotes a positive image of the agency and works diligently to resolve customer issues
Poised: able to maintain a calm, positive and constructive attitude during interactions with diverse populations, sometimes in challenging situations
Ethical: Honest, accountable, maintains confidentiality
Decisive: Thoughtful when considering options, seeks input from others, makes difficult decisions when necessary
Knowledgeable: Understands facets of job, keeps job knowledge current
Well organized: Information organized and accessible, maintains efficient work space, manages time well
Agile: Able to move effectively between big-picture thinking and hands-on logistics
Takes Initiative: Takes action, seeks new opportunities, strives to see projects to completion
Problem Solver: Strong analytical skills and able to creatively address and solve problems
Motivated: Looks for opportunities to increase knowledge, works to increase responsibility, strives to achieve personal goals
Physical demands: While performing duties of job, incumbent is occasionally required to stand for long periods of time and move; walk; sit; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk and hear. Employee must bend, stoop and lift and/or move up to 50 pounds unassisted on a regular basis. Employee must be able to move fully loaded carts from floor to floor for storage on a regular basis. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Work environment: The noise level in the work environment will consistently vary from moderate to loud. The work environment will be ever changing with volunteers and staff members all sharing limited space and working together in the Kitchen. The work environment will consistently have wet floors, temperature extremes, moving objects and loud noises