COOK

The Cook works under the direct supervision of the Kitchen Manager preparing three meals and three snacks per day at the Embry Rucker Community Shelter (ERCS). The Cook ensures that all the essential responsibilities for food services are carried out during the shift and that meal services are equitable and delivered with integrity in accordance with the Agency Mission, Vision, and Values.

In addition, they must possess a patient, trauma-informed approach to food service delivery. All duties are performed in a professional and timely manner, in a fast-paced, high-demand environment.

The Embry Rucker Community Shelter serves adult-only households. A candidate that is bilingual in English/Spanish and has the ability to use one's lived personal experience of housing instability to help assess system barriers is a plus.

Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.

• Prepares and cooks, breakfast, lunch and dinner at the Embry Rucker Community Shelter (ERCS).
• Stocks and maintains sufficient levels of food products at line stations to ensure a smooth service period.
• Follows health department regulations while handling and preparing food.
• Serves food during mealtimes.
• Prepares morning, afternoon, and evening snacks.
• Cleans and maintains kitchen in compliance with local health department code.
• Position requires frequent physical activity including unloading and stocking donations .
• Responsible for pulling items for the next day's meals.
• Informs supervisor of any food items or kitchen supply needs.
• Promptly reports equipment and food quality or shortage problems to Kitchen Manager.
• Assumes overall operation of food services activities when Food Services Manager is not present.
• Serves as essential staff during inclement weather and other emergencies.
• Services are delivered in accordance with Agency Mission, Vision, and Values.
• Performs any other duties deemed necessary to support the program and agency.

• None

• Must be able to read and follow a recipe unsupervised.
• Must be able to communicate in both English and Spanish.
• Must have patience with vulnerable populations including individuals with disabling conditions
• Be willing to follow directions and ask questions for clarification if needed.
• Be able to work in a fast-paced kitchen environment.
• Ability to work flexible hours, evenings and weekends may be required.
• Strong analytical and problem-solving skills.
• Strong customer service and interpersonal skills.
• Detail-oriented, with strong attention to follow-through.
• Ability to work collaboratively with others and as a member of a team.
• Must be responsible, dependable, and display the highest level of integrity.
• Attentive to constraints of time and funds in setting stretch goals
• Respectful of staff, volunteers, funders and program participants
• Forward thinker, considering not just today but what are the implications for tomorrow
• Collaborative leader, working with others individually and in teams
• The work is performed in a kitchen environment in an emergency shelter
• Must be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Must be able to work in a standing position for extended periods of time (up to 9 hours with breaks).

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

• Regular in person interaction with the public, program participants.
• Handle or feel objects, tools, or controls.
• Ability to lift and carry up to 40 pounds
• Occasional navigation of stairs, ramps, ladders.
• Noise level in the work environment is usually moderate to high