Cook I - San Francisco Campus for Jewish Living

Shifts: 7 am- 3:30 pm / 8 am - 4:30 pm / 9 am -5:30 pm

Days Off: Friday & Saturday

Pay: $26.69

Position Overview:

The Cook 1 is responsible to prepare daily meals for all the residents in the community. They may also be asked to prepare special meals for community events and parties.

Essential Duties:

• Prepare and cook all food items and meals in accordance with standardized recipes and planned menus, ensuring all meals and food prepared are of high quality, palatable and appetizing.
• Use professional cooking techniques to prepare ‘center of the plate’ proteins, sauces and compose attractive plate presentations with appropriate starch and vegetable side dishes.
• ***Plan the timing of food production to coordinate with meal serving hours so that quality, temperature and appearance of food are preserved.
• Read customer meal tickets and prepare selected menu items ‘to-order’. Use small batch cooking technique on the hot line.
• Experience on Sautee and Grill Stations required.
• Assist in food preparation for special meals, parties and events.
• Prepare soups, appetizers, entrees, vegetables, side dishes and desserts for both the regular and special diets for the residents, as well as the meals served to the staff and all special events requiring food service.
• Prepare and serve substitute foods to residents who refuse food served.
• Make only authorized food substitutions and consult with and advise Culinary Director on menu changes.
• Prepare food and serve in accordance with sanitary regulations, as well as with established policies and procedures.
• Report any incidents or infractions to Executive Chef.
• Inspect special diet requests and orders to ensure that the correct diet is being served.
• Ensure that the next day’s items are in stock, pulled and thawing under refrigeration as dictated by the menus.
• Open or close kitchen as dictated by department scheduling.
• Assist when requested, in the purchasing, inventory, checking in and storing food supplies.
• Ensure that stock levels of staple/non-staple food, supplies and equipment are organized and maintained at adequate levels.
• Work closely with Executive Chef in specifying and selecting food products.
• Ensure that food storage areas are clean and properly organized/arrange at all times.
• Responsible for all cleaning items assigned and/or posted on daily/weekly checklist.
• Ensure a sanitary work environment and conform to all local codes and policies regarding proper storage handling and serving of food.
• Dispose of food and waste in accordance with established policies.
• Attends in-service training and education sessions as assigned.
• Perform other duties as assigned.

Qualifications:

• High School Diploma or equivalent.
• Three years’ experience as a cook in a hotel, restaurant, club or similar institution.
• Ability to read, write, understand and follow instructions in English, communicates effectively, and performs simple arithmetic.
• Ability to understand measurements and conversions.
• Ability to plan and organize work, follow instructions, recipes, specifications and standards.
• Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet.