WHO WE ARE: Established locally in 1911, Volunteers of America Northern California & Northern Nevada (VOA NCNN) is one of the largest providers of social services in the region. Our professional staff operates more than 40 locally managed and delivered programs. Services provided include food and shelter, counseling, independent living and parenting skills, substance abuse treatment and rehabilitation, and job training. Every night VOA NCNN provides shelter or housing to over 3,500 men, women, and children.

OUR MISSION: To change individual lives, instill hope, increase self-worth, and facilitate independence through quality housing, employment, and related supportive services.

PROGRAM AND LOCATION: VOA, a Certified Great Place to Work, is recruiting for an Advanced Cook at our Central Kitchen team in downtown Sacramento, CA. Every day the Central Kitchen staff prepare, package, and deliver more than 1,000 warm, nutritious, made-with-love meals to fragile seniors, veterans, families, and shelter residents. Must have the flexibility to work irregular hours based on staffing needs; including evenings, weekends, and some holidays.

POSITION SUMMARY:

The Advanced Cook is responsible for assuring quality service to all program participants in a compassionate and professional manner as it relates to the specific program objectives. Objectives include preparing meals and serving meals to clients at the designated programs; receive and inventory foods, equipment and janitorial cleaning supplies; assist in training and directing the work of others in the kitchen as assigned. The Advanced Cook will demonstrate supportive interaction with program participants and team members, and perform all work duties as required. Work is performed in a cost effective and service oriented manner as it relates to established organizational standards.

OBJECTIVES/ACTIVITIES:

A. Responsible for performing daily work requirements to achieve established objectives of the program.

1. Responsible for preparation, cooking, and serving of meals in an institutional kitchen facility.
2. Perform duties in safe and sanitary manner, using food handling and proper preparation techniques.
3. Perform proper safety procedures for all equipment used in a kitchen.
4. Assure security of supplies and all areas of responsibility.
5. Determine amount of food needed to prepare for the planned menu.
6. Prepare food for special diets needs as required.
7. Measure and mix ingredients according to recipe.
8. Perform skilled cooking tasks for a variety of foods, using utensils and equipment, such a mixers, food processors, and slicers.
9. Cut and carve all types of meat, fish, and poultry.
10. Bake, roast, broil, and steam a wide variety of meats, fish, poultry, and main dishes; add seasonings to food during mixing or cooking according to recipe requirements.
11. Prepare and cook sauces, soups, and gravies.
12. Bake breads, cakes, and pastries.
13. Direct and participate in the cleaning of dishes, pots, and kitchen equipment, as well as floors and walls of the kitchen, storeroom, and dining area.
14. Inspect the cleanliness of the kitchen and dining area.
15. Perform related duties as assigned.

B. Responsible for all areas of daily program maintenance in compliance with company policies.

1. Document and report all variations in food preparations and meal delivery.
2. Complete and maintain all records, logs, safety logs, and incident reports.
3. Monitor inventory of program equipment and supplies and take appropriate action to replace or restock as needed.
4. Secure approval for exceptions to standard policy or procedure.
5. Notify management of potential workflow problems and resource needs necessary to attain performance standards.
6. Adhere to staffing schedules in order to provide adequate/safe staffing coverage and to accomplish program objectives.
7. Communicate with service providers and external representatives as required.
8. Direct available resources as required.

C. Assisting in training and development of new staff.

1. Assist in department orientation and training for new employees as requested to assure quality work outcomes.
2. Identify appropriate ongoing training for both new and existing staff and report needs to Kitchen Manager.
3. Maintain an above average working knowledge of fire, safety, and health standards to assure safe work environment for clients and all personnel.

D. Responsible for self-development

1. Continually learn and enhance technical and interpersonal skills.
2. Attend all staff meetings, assigned training, seminars, and complete required certifications, i.e. CPR, First Aid, etc.

EQUIVALENT EDUCATION AND EXPERIENCE:

Two or more years of related experience is required. This position requires demonstrated ability to communicate and comprehend oral and written instructions and to provide services to clients without ethnic or social prejudices. It requires general knowledge of issues and challenges unique to homelessness, substance abuse, young adults, minorities, and persons with disabilities.

Specific knowledge and experience with the following is required:
• Principles, procedures, and equipment involved in the large-scale preparation of food.
• Kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment, and work areas.
• Understand basic principles and practice of diets and nutrition.
• CPR and First Aid training within ninety (90) days of employment, re-certification as necessary and T.B. testing annually.   
• A valid California driver’s license and clean driving record.
• Basic computer skills

SPECIFIC SKILLS REQUIRED:

Teamwork skills
Oral and written communication skills
Ability to assist other people
Organizational skills
Analytical and decision making ability

PHYSICAL REQUIREMENTS:

Lift and move up to 50 pounds
Stand, walk, bend, stoop, and sit frequently 
Kneel occasionally