Cook - Hot Food (Food Services)
REPORTS TO: Chef
STATUS: Regular; Non-Exempt; Full-Time (M-F with occasional Saturdays)
JOB REQUIREMENTS:
Minimum 2 years as a Chef/Cook required - high volume production preferred
At least 2 years of experience in Menu development/planning role an asset
Excellent organizational, analytical, communication and relationship-building skills
Able to read, write and communicate effectively, as it relates to the job and to the safety regulations
Solid working knowledge Microsoft Word/Excel perspective and ability to read and analyze reports
Experience working with cook chill equipment a plus
Excellent comprehension of food production, sanitation and safety
Manager's ServSafe Certification required. (90 days allowed for certification from date of hire)
Must be innovative and have the ability to make suggestions for changes to the operation as needed to further improve the work environment and unit performance
Demonstrate strong understanding of kitchen systems, operations, procedures and policies
Knowledge of present and future of food trends
Must be 18+ years of age
DUTIES AND RESPONSIBILITIES
Ensure all production areas conform to health and safety standards, product specifications, recipes, policies and procedures for all menu items, and ingredients. At each work stations you are required to set up your Green and Red buckets with cleaner and sanitizer solutions and a clean wet rag in each bucket. Change when dirty or as per Co. policy. Follow Co. policy for PH concentration levels. Empty your buckets at the end of your shift.
Maintain a clean and properly worn uniform. Which will include while on the production floor; hair restraint, buttoned Chef's coat & pants, apron, and non-slip oil resistant shoes.
Attend regular meetings with all production staff and conduct routine inspection and evaluation of your kitchen operations work stations including food presentation, quality, kitchen cleanliness and safety. Maintain positive relationships with each staff and department leaders.
Communicate with staff and management in a positive and productive manner. Meet daily production deadlines.
Become familiar on all recipes. Maintain FIFO on inventories of Food and ingredients. Generate daily pulls list needed for the following days production. Also, you should be familiar with sanitation regulations.
Meal prep, cook or assemble hot foods in high volume and high quality food production in a timely manner. After each cooking task is complete blast chill and freeze or refrigerate as needed for meal Tray-assembly. (Record cook chill temp log for each cooked meal).
Calibrate your digital thermometer every Monday morning at beginning of shift prior to starting your production.
Study each production recipe and gather all necessary ingredients
Setting up the kitchen with cooking utensils and equipment, like knives, pans and food scales etc.
Measure and assemble ingredients for menu items
Collaborate with the Chef and Cooks to prepare production scheduled recipes
Cook food in a timely manner
Maintain accurate food inventories
Check for freshness of food and discard out-of-date items
Properly store food items at appropriate temperatures. (any cooler or freezer temperature discrepancies immediately report to the lead or management)
Rotate stock items as per established procedures
Restock kitchen for subsequent shifts
Ensure that the food prep areas, counters, equipment, and floors are free of food, debris, cleaned, washed with hot water and sanitized at the beginning of the shift before leaving your work station for breaks and at end of your shift. (Floors must be left washed and sanitized.)
Ensure that the food prep area and kitchen are cleaned and sanitized at the end of your shift
Ensure compliance with all Health and Safety regulations within the kitchen area
Label and date all products when stored
Other duties as assigned.
This position requires the ability to periodically carry/lift/pull/push up to 50lbs unassisted.
Employment offer is contingent upon successfully passing a background check and a pre-employment physical.
SALARY/HOURS: This position is regular, full-time, non-exempt scheduled for 40 hours per week.
MOWSF offers a generous benefits package that includes paid Sick, Vacation, Holiday, Personal Days and a robust medical and dental plan that is paid by the Agency. Other optional fringe benefits in accordance with MOWSF Employee Handbook.
Meals on Wheels is committed to workforce diversity. Qualified applicants will receive full consideration without regard to age, race, color, religion, gender, sexual orientation or national origin. Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.
Physical Job Description
Frequency Scale (per 8 hour work day)
Strength
Work Pattern
N = Never
o Sedentary
« Full-time
S = Seldom (1-10%, up to 48 min.)
o Light
o Part-time
O = Occasional (11-33%, 48 min. - 2 hr. 25 min.)
X Medium
o Seasonal
F = Frequent (34-66%, 2 hr. 26 min. - 5 hr. 35 min.)
?Heavy
8
Hours Per Day
C = Constant (67 - 100%)
o Very Heavy
5
Days Per Week
The percentages listed in the time and frequency columns represent an estimate of maximum amount of time a worker would spend performing these physical demands. Work assignments vary from day to day.
PHYSICAL DEMANDS
FREQUENCY
ACTIVITY DESCRIPTION
Time
N
S
O
F
C
Sitting/Stationary Position
X
Working at a workstation/attending meetings/workshops
Standing/Stationary Position
X
Talking with staff while they are working
Walking/Move
X
Going to/from meetings, worksites
Lifting/Transport - floor - waist
X
Lifting boxes/cans of food, paper, trays, etc.
Lifting/Transport - waist - shoulder
X
Lifting boxes/cans of food, paper, trays, etc.
Lifting/Transport - Above shoulder
X
Storing boxes/cans of food, paper, trays etc.
Carry/Move - (dist.)
X
Moving boxes/cans/trays of food, paper, etc.
Pushing/Pulling Force
X
Using pallet jacks to move product
Climbing/Ascend/Descend
X
Balancing/Work Atop
X
Stooping/Bending/Position Self
X
Picking up boxes/cans of food, paper, trays, etc.
Twisting
X
Assisting on the food production line, moving/storing boxes/cans, paper, tray, etc.
Squatting/Kneeling/Position Self
X
Picking up boxes/cans of food, paper, trays, etc.
Crawling/Position Self
X
Operate/Activate Foot Controls
X
Operate Forklift, Agency Van, etc.
Reaching/position self Forward
X
Required in a managerial role in a food production environment
Level
X
Required in a managerial role in a food production environment
Below Waist
X
Required in a managerial role in a food production environment
Above Shoulder
X
Required in a managerial role in a food production environment
Handle/Grasp/Detect
X
Required in a managerial role in a food production environment
Fine Finger Manipulation/ Detect
X
Required in a managerial role in a food production environment
Hand Controls/Operate
X
Required in a managerial role in a food production environment
Repetitive Motion
X
Required in a managerial role in a food production environment
Vibratory Tasks
X
Required in a managerial role in a food production environment
Talk/Communicate
X
Required in a managerial role in a food production environment
Hear/Discern
X
Required in a managerial role in a food production environment
See/Perceive
X
Required in a managerial role in a food production environment
Weight Handling Per Hour
10 lbs. or less
X
Required in a managerial role in a food production environment
11 to 24 lbs.
X
Required in a managerial role in a food production environment
26 to 50 lbs.
X
Required in a managerial role in a food production environment
51 to 75 lbs.
X
Required in a managerial role in a food production environment
76 to 100 lbs.
X
Required in a managerial role in a food production environment
Over 100 lbs.
X
Required in a managerial role in a food production environment
ENVIRONMENTAL CONDITIONS
FREQUENCY
ENVIRONMENTAL CONDITIONS
FREQUENCY
Time
N
S
O
F
C
Time
N
S
O
F
C
Exposure to Weather
X
Noise Intensity
X
Extreme Cold
X
Atmospheric Conditions
X
Extreme Hot
X
Exposed Heights
X
Wet and/or Humidity
X
Exposure to Electricity
X
Proximity to Moving Mechanical Parts
X
Exposure to Toxic/Caustic Chemicals
X
Exposure to Explosives
X
Exposure to Radiation
X
Other: (Example)
Requires exposure to hazardous conditions: i.e. working in a kitchen environment, occasional working at night, close proximity to high voltage electric, gas and other elements 75 percent of the time. Requires exposure to hazardous materials; i.e. Cleaning Solvents.
