Job opening: Cook (New Orleans facility) 

POSITION SUMMARY

Responsible for the preparation, storage and safe handling of food items in the execution of production and small batch cooking. With kitchen team, responsible for overall cleanliness of the kitchen including pot and pan washing, equipment and floor cleaning. Responsible for accurate accounting of daily product usage paperwork for inventory and recipe costing and participating in regularly scheduled inventories of kitchen product. Maintains a high level of safety and sanitation and by his/her conduct inspires the same in teammates and volunteers. Leads volunteers in food production activities and works closely with a diverse group of people both volunteer help and staff.

ACCOUNTABILITIES

• Assist in the preparation of nutritious, high quality meals for children, adults and
• Lead volunteer food production
• Assist with daily cleaning and sanitation of the kitchen, dish room and demo kitchen
• Follow recipes, accurately record product usage and assist with
• Work in accordance with ServSafe policies and procedures.
• Cook high quality meals whether in production mode or small-scale
• Follow USDA nutritional guidelines and maintain integrity of
• Follow FIFO standards of inventory control: daily, weekly and
• Be aware of inventory controls as regards to food spoilage, waste and
• Transport meals to catered events using company transport/cargo van
• Participate in meetings and committees as
• Comply with all SHFB policies and procedures.
• Maintain a professional, positive, and courteous
• Perform other duties as assigned to meet company

QUALIFICATIONS

Education: Candidate should have culinary degree or commensurate apprenticeship experience

Experience: Candidate should have 2 years of experience as cook in professional kitchen or catering facility

Skills and Capabilities

The ideal candidate will possess many of these professional and personal abilities and attributes:

• Candidate must have reliable transportation
• Candidate must submit to drug screening and background check
• Candidate must provide verifiable employment references
• Candidate must be punctual
• Candidate should be forklift We will provide training if necessary.
• Candidate must be ServSafe
• Candidate must be able to lift 40
• Candidate should have computer expertise with Word, Excel and Mastercook We will provide training if necessary
• Candidate must have excellent time management skills, flexibility, be able to multi-task and maintain a sense of priorities while
• Candidate must be professional, positive, team-oriented and able to work with a diverse group of
• Candidate must understand and show commitment to SHFB’s

Allowable Substitutions: Combination of education, experience, and/or training that provides the required knowledge and skills for the position may be may be considered in lieu of education and/or experience at the company’s discretion.

How to Apply:

1. Email resume and cover letter (with salary requirements) to jobs@secondharvest.org.
2. Type “Cook” as the only content in the subject line of your email.