Job Description

Job Description

Job Description

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POSITION/TITLE: Cook / Hot Food 

REPORTS TO: Sous Chef / Chef 

STATUS: Regular; Non-Exempt; Full-Time 

SCHEDULE: Monday – Friday, 6 am to 2 pm, with occasional Weekends and OT 

LOCATION: 2230 Jerrold Avenue, San Francisco CA 94124 

MISSION:

Meals on Wheels provides a network of services that allows seniors to live in their homes with dignity and independence for as long as possible. 

POSITION SUMMARY:  

Our kitchen team is made up of knowledgeable and experienced cooks who create meals for seniors throughout San Francisco, utilizing batch cooking techniques. The ideal candidate will excel at following our recipes and cooking our multi-layered menu items. Our cooks have a high attention to detail, they maintain high standards for food quality, kitchen cleanliness, food presentation, food safety, sanitation and teamwork. 

This position requires working 6 am – 2 pm, or until all meals are accurately and properly completed and stored in-line with food safety standards. During certain times of the year, overtime and working weekends, or holidays may be required for us to successfully fill orders. Additionally, along with working in a kitchen setting, our role requires working in both refrigeration and a freezer setting for inventory and storage duties. 

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change due to the needs of the department at any time with or without notice. 

JOB REQUIREMENTS:

• Demonstrate strong understanding of kitchen systems, operations, procedures and policies. 

• CA Food Handler’s Certification required within 30 days of hire. 

• Must pass pre-employment testing. (Background Check, Physical Abilities Test)

• Must be 18+ years of age. 

• Team Player 
  
   

JOB PREFERENCE:

• 2 years as a Cook required - high volume production preferred. 

• Competent organizational and communication skills. 

• Able to read, write and communicate effectively, as it relates to the job and to the safety regulations. 

• Experience working with cook chill equipment a plus. 

• 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. 

DUTIES AND RESPONSIBILITIES  

• Follow the production recipes and meal prep to produce high volume and high-quality food in a timely manner.

• Ensure all production and areas conform to health and safety standards, product specifications, recipes, policies and procedures for all menu items and ingredients. Record cook chill temp log for each cooked item. 

• Each workstation is required to set up cleaner and sanitizer solutions and a clean rag with each bucket. Change when dirty or as per SOP policy. Follow manufacturer’s recommendation for concentration levels. 

• Attend regular meetings with all production staff and conduct routine inspection and evaluation of kitchen operations, workstations, food presentation and quality, kitchen cleanliness and safety.

• Communicate with staff and management in a positive and productive manner.

• Meet daily production deadlines.

• Setting up the kitchen with cooking utensils and equipment. 

• Measure and assemble ingredients for menu items. 

• Check for freshness of food and discard spoiled, adulterated, and out-of-date items. 

• Properly store food items at appropriate temperatures. Immediately inform management of any cooler/freezer temperature discrepancies. 

• Ensure that the food prep areas, counters, equipment, and floors are free of food, debris and clean at the beginning of the shift, before leaving workstation for breaks and at end of shift.

• Ensure compliance with all Health and Safety regulations within the kitchen area. 

• Study each production recipe and gather all necessary ingredients. 

• Collaborate with the chef and cooks to prepare scheduled production. Prepare for the following days’ production.

• Maintain accurate food inventories, FIFO inventories of food and ingredients. Rotate stock items as per established procedures. Restock kitchen for subsequent shifts. 

• 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. This position requires work in Cold Storage / Freezer. 

Why Work With Meal On Wheels - Wage & Benefits:   

• Starting wage is $20.50/HR to $23/HR
• Paid 30 minute meal break 
• Company pays for employee benefits coverage. (Employee pays 50% of dependent coverage.) 

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 Meals on Wheels SF. 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.  

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