San Francisco, California Meals on Wheels of San Francisco Inc.
DescriptionREPORTS TO: ChefSTATUS: Regular; Non-Exempt; Full-Time (M-F with occasional Saturdays)JOB REQUIREMENTS:Minimum 2 years as a Cook required - high volume production preferredAble to read, write and communicate effectively, as it relates to the job and to the safety regulationsExcellent organizational, analytical, communication and relationship-building skills and ability to read and write Basic EnglishExcellent comprehension of food production, sanitation and safetyExperience working with cook chill equipment a plusDemonstrate strong understanding of kitchen systems, operations, procedures and policiesMust be 18+ years of ageManager's SerSafe Certification required (90 days allowed for certification from date of hire)Knowledge of present and future of food trendsBi-lingual skills strongly preferred (Spanish, Tagalog)DUTIES AND RESPONSIBILITIES Follow the production recipes from the cold food lead, meal prep, producing high volume and high quality food production in a timely manner. After each food recipe task is completed refrigerate or portion meals servings into compartment trays and package with use by date label on each meal pack and place in refrigeration.Ensure all production areas conform to health and safety standards, product specifications, recipes, policies and procedures for all menu items, and ingredients. At each work stations you are required to set up your Green and Red buckets with cleaner and sanitizer solutions and a clean wet rag in each bucket. Change when dirty or as per Co. policy. Follow Co. policy for PH concentration levels. Empty your buckets at the end of your shift.Attend regular meetings with all production staff and conduct routine inspection and evaluation of your kitchen operations work stations including food presentation, quality, kitchen cleanliness and safety. Maintain positive relationships with each staff and department leaders.Communicate with staff and management in a positive and productive manner. Meet daily production deadlines.Become familiar on all recipes. Be a certified cook. Maintain FIFO on inventories of Food and ingredients. Follow daily pulls list needed for the following days production. Also you should be familiar with sanitation regulations.Meal prep, and cook high volume and high quality food production in a timely manner. After each cooking task is complete blast chill and freeze or refrigerate as needed for meal Tray-assembly. (Record cook chill temp log for each cooked meal).Study each production recipe and gather all necessary ingredientsCalibrate your digital thermometer every Monday morning at beginning of shift prior to starting your production.Setting up the kitchen with cooking utensils and equipment, like knives, pans and food scales etc.Measure and assemble ingredients for menu itemsCollaborate with the Chef and Cooks to prepare production scheduled recipesCook or assemble cold foods in a timely mannerMaintain accurate food portion serving amounts preparedCheck for freshness of food and discard out-of-date itemsProperly store food items at appropriate temperatures (immediately inform management of any cooler/freezer temperature discrepancies)Rotate stock items as per established proceduresRestock kitchen for subsequent shiftsEnsure that the food prep areas, counters, equipment, and floors are free of food, debris, cleaned, washed with hot water and sanitized at the beginning of the shift before leaving your work station for breaks and at end of your shift. (Floors must be left washed and sanitized.) Ensure compliance with all Health and Safety regulations within the kitchen areaOther duties as assigned.This position requires the ability to periodically carry/lift/pull/push up to 50lbs unassisted.Employment offer is contingent upon successfully passing a background check and a pre-employment physical.SALARY/HOURS: This position is regular, full-time, non-exempt scheduled for 40 hours per week.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 the Agency. 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.Physical Job DescriptionFrequency Scale (per 8 hour work day)StrengthWork PatternN = Nevero Sedentary" Full-timeS = Seldom (1-10%, up to 48 min.)o Lighto Part-timeO = Occasional (11-33%, 48 min. - 2 hr. 25 min.)X Mediumo SeasonalF = Frequent (34-66%, 2 hr. 26 min. - 5 hr. 35 min.)?Heavy8Hours Per DayC = Constant (67 - 100%)o Very Heavy5Days Per WeekThe percentages listed in the time and frequency columns represent an estimate of maximum amount of time a worker would spend performing these physical demands. Work assignments vary from day to day.PHYSICAL DEMANDSFREQUENCYACTIVITY DESCRIPTIONTimeNSOFCSitting/Stationary PositionXWorking at a workstation/attending meetings/workshopsStanding/Stationary PositionXTalking with staff while they are workingWalking/MoveXGoing to/from meetings, worksitesLifting/Transport - floor - waistXLifting boxes/cans of food, paper, trays, etc.Lifting/Transport - waist - shoulderXLifting boxes/cans of food, paper, trays, etc.Lifting/Transport - Above shoulderXStoring boxes/cans of food, paper, trays etc.Carry/Move - (dist.)XMoving boxes/cans/trays of food, paper, etc.Pushing/Pulling ForceXUsing pallet jacks to move productClimbing/Ascend/DescendXBalancing/Work AtopXStooping/Bending/Position SelfXPicking up boxes/cans of food, paper, trays, etc.TwistingXAssisting on the food production line, moving/storing boxes/cans, paper, tray, etc.Squatting/Kneeling/Position SelfXPicking up boxes/cans of food, paper, trays, etc.Crawling/Position SelfXOperate/Activate Foot ControlsXOperate Forklift, Agency Van, etc.Reaching/position self ForwardXRequired in a managerial role in a food production environmentLevelXRequired in a managerial role in a food production environmentBelow WaistXRequired in a managerial role in a food production environmentAbove ShoulderXRequired in a managerial role in a food production environmentHandle/Grasp/DetectXRequired in a managerial role in a food production environmentFine Finger Manipulation/ DetectXRequired in a managerial role in a food production environmentHand Controls/OperateXRequired in a managerial role in a food production environmentRepetitive MotionXRequired in a managerial role in a food production environmentVibratory TasksXRequired in a managerial role in a food production environmentTalk/CommunicateXRequired in a managerial role in a food production environmentHear/DiscernXRequired in a managerial role in a food production environmentSee/PerceiveXRequired in a managerial role in a food production environmentWeight Handling Per Hour10 lbs. or lessXRequired in a managerial role in a food production environment11 to 24 lbs.XRequired in a managerial role in a food production environment26 to 50 lbs.XRequired in a managerial role in a food production environment51 to 75 lbs.XRequired in a managerial role in a food production environment76 to 100 lbs.XRequired in a managerial role in a food production environmentOver 100 lbs.XRequired in a managerial role in a food production environmentENVIRONMENTAL CONDITIONSFREQUENCYENVIRONMENTAL CONDITIONSFREQUENCYTimeNSOFCTimeNSOFCExposure to WeatherXNoise IntensityXExtreme ColdXAtmospheric ConditionsXExtreme HotXExposed HeightsXWet and/or HumidityXExposure to ElectricityXProximity to Moving Mechanical PartsXExposure to Toxic/Caustic ChemicalsXExposure to ExplosivesXExposure to RadiationXOther: (Example) Requires exposure to hazardous conditions: i.e. working in a kitchen environment, occasional working at night, close proximity to high voltage electric, gas and other elements 75 percent of the time. Requires exposure to hazardous materials; i.e. Cleaning Solvents.