Temporary Part-Time Cook

Los Angeles Mission Inc.
Job Description
Job Title: Cook
Department: Food Services
Reports To: Director of Food Services
FLSA Status: Temporary Part Time Non-Exempt
Prepared By: Human Resources Department
Prepared Date: Revised October 2020
SUMMARY:
Demonstrate Christ-like behavior and attitude in all job duties and responsibilities. Serves as a team-player and member of the Food Services staff. Reports to the Food Service Director and/or Lead Cook. Prepares food items for salad bar and well-balanced meals on a daily basis as directed. Prepares a high quality of food under the direction of the Food Service Director under the soundest sanitary conditions by performing the following duties:
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Include but not limited to the following. Other duties may be assigned.
Prepares raw food for cooking by washing peeling and cutting
Utilizes recipes and Seasoning food provided by the Director of Food Services.
Observing and testing food being cooked and turning or stirring food.
Weighing measuring and mixing ingredients according to recipes.
Serving portions according to daily balance requirements.
Baking various items per the weekly planned menu.
Estimate food requirements to complete high volume of meals prepared.
Maintains records of food served and quantities.
Complete prep items given by Supervisor.
Maintain cleaning schedules and oversee sanitation operation.
Flexible work hours required. Holidays events and the ability to adapt to various shifts assigned.
Ability to work overtime when requested by Director.

SUPERVISORY RESPONSIBILITIES:
No Staff supervisory responsibilities.
May serve as an overseer of student trainees or volunteers. Responsible for the training of work assignments for students and volunteers.

PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job the employee is regularly required to stand talk or hear and taste or smell. The employee frequently is required to walk use hands to finger handle or feel and reach with hands and arms. The employee is occasionally required to sit climb or balance and stoop kneel crouch or crawl. The employee may be required to lift and/or move up to 50 pounds standing for prolonged periods of time and work in heat over stoves and grills. Specific vision abilities required by this job include color vision and peripheral vision.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job; Food Service Department is a seven day operational department. While performing the duties of this job the employee is regularly exposed to wet and/or humid conditions. The employee is frequently exposed to moving mechanical parts fumes or airborne particles and extreme heat. The employee is occasionally exposed to toxic or caustic chemicals and extreme cold.
Employee is regularly exposed to some abuse from angry callers. The noise level in the work environment is usually moderate. This class specification is intended to indicate the basic nature of positions allocated to the class and examples of typical duties that may be assigned. It does not imply that all positions within the class perform all the duties listed nor does it necessarily list all possible duties that may be assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Flexible work hours required overtime holidays events and adapt to various shifts assigned.