WHO WE ARE: We are more than a nonprofit organization. We are a ministry of service that includes nearly 500 paid, professional employees dedicated to helping those in need to rebuild their lives and reach their full potential. Founded locally in 1911, the Northern California & Northern Nevada affiliate of Volunteers of America (VOA-NCNN) is one of the largest providers of social services in the region, operating more than 40 programs including housing, employment services, substance abuse, and recovery services to families, individuals, veterans, seniors, and youth. In fact, VOA-NCNN provides shelter or housing to over 4,000 men, women, and children every night.

OUR MISSION: To change individual lives, instill hope, increase self-worth and facilitate independence through quality housing, employment, and related supportive services. Volunteers of America Northern California & Northern Nevada inspires self-sufficiency, dignity, and hope by providing critical health and human services to thousands of vulnerable individuals and families across Northern California & Northern Nevada.

PROGRAM AND LOCATION: VOA-NCNN, a Certified Great Place to Work, is recruiting for a full-time Head Chef at our Mather Community Campus Programs which includes the Laverne Adolfo Transitional Housing Program for Youth (THP-Plus), Mather Transitional Housing Program for Families, DHS/OTL Family Program, Mather Emergency Shelter for Single Adults, and the Sacramento County Employment Program. Full-time employees (working 30 or more hours a week) are eligible for a benefits package that includes paid holidays, vacation, sick pay, health, dental, vision, life, and short-term disability insurance coverage.

POSITION SUMMARY:

The Head Chef is responsible for assuring quality service to all program participants compassionately and professionally as it relates to the specific program objectives. Objectives include preparing meals and serving meals to clients at the designated programs; receiving and inventorying foods, equipment, and janitorial cleaning supplies; and training and directing the work of others in the kitchen as assigned. The Head Chef will demonstrate supportive interaction with program participants and team members, performing 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 a 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 the amount of food needed to prepare for the planned menu.
6. Prepare food for special diet 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 as 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 bread, 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 and assist in the solution for 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. Responsible for training and development of new staff.

1. Responsible for department orientation and training for new employees as requested to assure quality work outcomes.
2. Identify and facilitate appropriate ongoing training for both new and existing staff and report the outcome to the Director, Mather Community Campus Programs.
3. Serve as part of the development team by providing information and support for the development of quality operations.
4. Maintain an above-average knowledge of fire, safety, and health standards to ensure a 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, and seminars, and complete required certifications, i.e. CPR, First Aid, etc.

EQUIVALENT EDUCATION AND EXPERIENCE:

Two or more years of related experience is required. Institutional kitchen experience is strongly preferred. Prior experience with supervising/giving directions to others is required. Working knowledge of kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment, and work areas. This position requires a demonstrated ability to communicate and comprehend oral and written instructions and to provide services to clients without ethnic or social prejudices. General knowledge of issues and challenges unique to homelessness, substance abuse, young adults, minorities, and people with disabilities is preferred. Principles, procedures, and equipment involved in the large-scale preparation of food is required. The Head Chef understands and communicates to others the basic principles and practices of diets and nutrition. Valid California driver's license and ability to meet the organization’s insurance carrier guidelines are required. Must pass all required background clearances in accordance with agency, County, State, and federal standards. CPR/First Aid certification is required within 90 days of employment. Completion and maintenance of all required training and health clearances.

SPECIFIC SKILLS REQUIRED:

Leadership skills
Excellent oral and written communication skills
Ability to assist and motivate other people
Organizational skills
Analytical and decision-making ability
Statistical and mathematical skills
Computer skills

PHYSICAL REQUIREMENTS:

Ability to sit, stand, walk, bend, and stoop throughout the workday
Ability to lift and move over 50 pounds
Ability to travel between campus and community locations as needed
Able to climb stairs as required