Cook II

Job Summary:

As a member of the Food Services Team, the Cook II will lead a team comprised of staff and volunteers to ensure the creation of a varied menu of balanced meals served to our guest families in a hospitality-driven environment. This position is also responsible for cooking meals, receiving food products, storing and using them properly, and helping to maintain the overall cleanliness and operation of the kitchen. The Cook II will be expected to have the ability to create meals in this dynamic commercial kitchen environment utilizing a variety of purchased and donated food products.

The ability to interact with guest families, volunteers, staff, and vendors in a warm and engaging manner is essential to success in this role.

Must be able to work a flexible schedule including early morning, evenings, and weekends.

This position is required to currently hold the ServSafe Managers certification or earn it as offered by the organization within 90 days of employment.

Must be willing and able to perform duties at each RMH Philly location as assigned and transport oneself using personal vehicle or alternative.

Essential Duties:

• Follow established recipes and create new recipes to be approved by the Food & Beverage Manager, and food serving guidelines set by the Food Services Program Leadership
• Lead and complete the preparation of meals:
• Wash, peel, chop, and prepare vegetables and fruits as appropriate
• Prep and cook protein for meals and Grab ‘n Go
• Assign food preparation tasks to appropriate staff and volunteers to complete all needed components of meal or dish
• Serve, package, label and store prepared food within food safety guidelines
• Set up and breakdown workstations and meal service
• Clean, sanitize, and maintain workstations and equipment
• Participate in and guide volunteers in the safe preparation and serving of food with attention to portion size and timely service
• Receive inventory and food product according to established, rotating stock, and storing appropriately
• Help maintain an inventory supply system to stock pantries and minimize waste, utilizing first-in, first-out (FIFO) procedures
• Follow and assist in maintaining all food safety and sanitation requirements and practices to maintain high standards of quality control, hygiene, health, and safety
• Responsible for dishwashing as assigned
• Assist in maintaining the cleanliness, sanitation and equipment maintenance of the kitchen and dining areas
• Other duties as assigned

Qualifications:

• High school diploma or equivalent
• Institutional, professional or restaurant food service experience required
• Knowledge of food safety and sanitation standards

Competencies:

• Excellent customer service and leadership skills
• Ability and desire to provide a high-quality experience for guest families, volunteers, and donors
• Knowledge and practice of health and safety rules and regulations pertaining to commercial food establishments including sanitation and maintenance regulations
• Knowledge of commercial kitchen equipment handling
• Ability to create and follow instructions accurately and lead small teams
• Possess a desire to learn
• Team player, respectful of an “open kitchen” environment
• Ability to multi-task and work in a fast-paced environment

Physical Abilities:

The physical demands described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

• Ability to sit, stand, reach, lift, bend, kneel, stoop, climb
• Ability to push and pull items weighing 50 lbs. or less
• Ability to be in sub 40F degree temperatures for while stocking refrigerated food items, receiving deliveries or working in the loading dock.
• Ability to be in 90F + degree temperatures while working in the loading dock and receiving deliveries.
• Ability to stand for 8 hours at a time and stand over a hot stove for long intervals
• The position requires manual dexterity; auditory and visual skills; and the ability to follow written instructions