Cook I
Cook I
- Pay Rate - $27.49 /hour
- Shift Status: On-Call
- Shift Schedule: Varies
Frank Residences at the San Francisco Campus for Jewish Living:
Nestled in San Francisco's Excelsior neighborhood on a nine-acre campus, the San Francisco Campus for Jewish Living (SFCJL) is a center of excellence in providing a continuum of care. This includes the Frank Residences, offering luxurious assisted living and memory care services; the Jewish Home and Rehabilitation Center, featuring long-term skilled nursing, short-term rehabilitation, and an acute psychiatric unit specialized in mental healthcare for older adults over age 55; and the Jewish Home and Senior Living Foundation.
Grounded in the Jewish values of dignity, compassion, and community, the San Francisco Campus for Jewish Living, fondly referred to in the past as "the Jewish Home," was founded in 1871. Today, 150 years later, it continues to build upon its legacy of enriching the lives of older adults.
What You’ll Do as a Cook 1:
As a Cook 1, you will be responsible for preparing and cooking daily meals for all residents in accordance with planned menus and standardized recipes. You’ll play a vital role in delivering high-quality meals, ensuring food safety, and contributing to special events and celebrations within the community. Your culinary skills will directly enhance the resident experience through delicious, nutritious, and visually appealing meals.
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Essential Duties:
- Prepare and cook all food items and meals in accordance with standardized recipes and planned menus, ensuring all meals and food prepared are of high quality, palatable and appetizing.
- Assist in food preparation for special meals, parties and events.
- Prepare soups, appetizers, entrees, vegetables, side dishes and desserts for both the regular and special diets for the residents, as well as the meals served to the staff and all special events requiring food service.
- Prepare and serve substitute foods to residents who refuse food served.
- Make only authorized food substitutions and consult with and advise Culinary Director on menu changes.
- Prepare food and serve in accordance with sanitary regulations, as well as with established policies and procedures.
- Report any incidents or infractions to Executive Chef.
- Inspect special diet requests and orders to ensure that the correct diet is being served.
- Plan the timing of food production to coordinate with meal serving hours so that quality, temperature and appearance of food are preserved.
- Ensure that the next day’s items are in stock, pulled and thawing under refrigeration as dictated by the menus.
- Open or close kitchen as dictated by department scheduling.
- Assist when requested, in the purchasing, inventory, checking in and storing food supplies.
- Ensure that stock levels of staple/non-staple food, supplies and equipment are organized and maintained at adequate levels.
- Work closely with Executive Chef in specifying and selecting food products.
- Ensure that food storage areas are clean and properly organized/arrange at all times.
- Responsible for all cleaning items assigned and/or posted on daily/weekly checklist.
- Ensure a sanitary work environment and conform to all local codes and policies regarding proper storage handling and serving of food.
- Dispose of food and waste in accordance with established policies.
- Attends in-service training and education sessions as assigned.
- Perform other duties as assigned.
Requirements:
- High School Diploma or equivalent.
- Three years’ experience as a cook in a hotel, restaurant, club or similar institution.
- Ability to read, write, understand and follow instructions in English, communicates effectively, and performs simple arithmetic.
- Ability to understand measurements and conversions.
- Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
- Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet.
PHYSICAL REQUIREMENTS/WORKING CONDITIONS:
- Must be able to stand or walk for up to 8 hours per day.
- Must be able to bend, stoop, and stretch frequently throughout the day.
- Moderate to heavy physical effort needed infrequently.
- Manual dexterity for preparing food.
- Ability to use standard industrial kitchen appliances required.
- Must be able to lift up to 50 lbs. independently.
- May be exposed to extreme temperatures (freezers and stoves-range burners) for short periods of time.
- May be exposed to industrial cleaning chemicals.
- Must be able to communicate with others.
- Fine motor skills.
- Good visual and auditory acuity.
Cook | Food Service | Culinary | Kitchen | Hospitality | Meal Prep | Nutrition | Restaurant | Healthcare Dining
Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.
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