Shelter Cook

Title: Shelter Cook
Division: Special Works 

Reports to: Shelter Manager
Work Location: Downtown Campus
Hours: Part Time, Regular 4:00pm - 8:00pm
Status: Non-Exempt / Hourly 

Position Summary 

The Line Cook plays a vital role in ensuring that St. Vincent de Paul of Alameda County fulfills its mission to serve nutritious meals with dignity to our community. This position supports daily kitchen operations by preparing, cooking, and serving large-scale meals for hundreds of guests each day. The Line Cook works closely with the Head Chef and kitchen team to ensure meals are prepared efficiently, safely, and in accordance with food safety standards while maintaining a respectful and welcoming environment for all community members served. 

DUTIES & RESPONSIBILITIES: 

• Assist the Head Chef with daily meal production for large-scale food service operations. 
• Prepare and cook food items according to established recipes and portion guidelines. 
• Operate kitchen equipment such as ovens, grills, steamers, and stovetops safely and efficiently. 
• Set up and maintain assigned cooking stations during meal preparation and service. 
• Assist with meal plating and service to ensure meals are served in a timely and organized manner. 
• Monitor food quality, taste, and presentation to maintain consistent standards. 
• Label, date, and store food items according to food safety guidelines. 
• Maintain a clean, safe, and sanitary kitchen environment in compliance with local health department regulations. 
• Assist with receiving and organizing food deliveries and donations as needed. 
• Work collaboratively with staff, trainees, and volunteers in a fast-paced kitchen environment. 
• Support efforts to minimize food waste by properly utilizing donated and reclaimed food products. 
• Follow all safety procedures related to food handling, equipment operation, and kitchen sanitation. 

GENERAL QUALIFICATIONS: 

• Strong work ethic. Willingness to work hard to accomplish difficult goals. 
• Complies with written and verbal instruction and willingly performing assigned tasks. 
• Accountability to supervisor and to a performance plan. Willingness to accept supervision. 
• Positive attitude and ability to be a positive influence on a team. 
• Demonstrates proactivity, flexibility, creativity, and enthusiasm. 
• Professionalism, maturity, good decision-making and problem-solving abilities. 
• Disciplined self-starter who can set and achieve goals. 
• Can feel and express passion for the mission of a leading human service charity. 
• Is reliable, dependable and trustworthy. 
• Strong written and verbal communications skills in English (Spanish a plus). 
• Ability to communicate well with external and internal customers. 
• Excellent customer service skills, for both internal and external customers/stakeholders. Demonstrated ability to serve stakeholders in a professional, welcoming, and efficient manner. 
• Ability to thrive in a flexible, fast-paced and growth-oriented environment, while maintaining a sense of humor and a positive, solution-oriented approach. 
• Ability to work well with others, to ensure positive, constructive environment within the program or department, and throughout the organization, and to resolve conflict and avoid difficulties. 
• Cooperative, friendly, and helpful attitude with clients and co-workers. 
• Attention to detail. 
• Excellent administrative and organizational skills. 
• Ownership of job’s responsibilities and of accomplishing goals. 
• Ability to model highly professional work etiquette including informing supervisor of your activities, responding to communication in a timely manner, doing what you say you will do, respectful behavior in meetings, avoiding any behavior which could cause negative perceptions of you or of SVdP. 
• Interest in seeking out additional challenges and opportunities. A commitment to ongoing learning and self-development. 
• Coordinating, managing, developing, and engaging volunteers. 
• Ability to utilize, engage, and develop others, including volunteers, to work enthusiastically and productively on your team. 
• Ability to control unusual situations as they arise without escalating. 

SPECIFIC QUALIFICATIONS: 

• At least 1 year working in a commercial kitchen, preferably in a high-volume environment. 
• Ability to lift and carry up to 50 lbs repeatedly, and to work in hot, fast-paced kitchen environments. 
• Knowledge of food safety standards (ServSafe certification preferred). 
• Ability to follow recipes and verbal instructions accurately. 
• Ability to learn, understand, and model the nine core values we promote at SVdP: Vincentians, Storytelling, Grit, Accountability, Volunteerism, Kindness, Joy, Kaizen, and Engagement. 
• Proficiency with Windows, Word, Excel, e-mail, and Web Browser. 
• Excellent time and priority management skills. Ability to successfully manage projects from conception to completion. Ability to prioritize projects, work independently, meet deadlines, manage several projects simultaneously, and work well under pressure. 

EDUCATIONAL REQUIREMENTS: 

• High School Diploma or GED 
• ServSafe Food Handler Certification 

This job description is a general description of essential job functions. It is not intended as an employment contract, nor is it intended to describe all duties that someone in this position may perform. All employees of the Society of St. Vincent de Paul are expected to perform tasks as assigned by St. Vincent de Paul’s supervisory/management personnel, regardless of job title or routine job duties.