COOK

About the Role

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 essential food‑service responsibilities are carried out during the shift and that meal services are equitable and delivered with integrity in accordance with the Agency’s Mission, Vision, and Values. A patient, trauma‑informed approach to food service delivery is required. All duties are performed in a professional, timely manner in a fast‑paced, high‑demand environment. The shelter serves adult‑only households. Bilingual English/Spanish candidates who can draw on personal experience of housing instability to help assess system barriers are a plus.

Essential Functions

• Prepares and cooks breakfast, lunch, and dinner at the Embry Rucker Community Shelter.
• 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 the kitchen in compliance with local health department code.
• Performs frequent physical activity, including unloading and stocking donations.
• Pulls items for the next day’s meals.
• Informs the supervisor of any food items or kitchen supply needs.
• Promptly reports equipment, food quality, or shortage problems to the Kitchen Manager.
• Assumes overall operation of food‑service activities when the Food Services Manager is not present.
• Serves as essential staff during inclement weather and other emergencies.
• Delivers services in accordance with the Agency’s Mission, Vision, and Values.
• Performs any other duties deemed necessary to support the program and agency.

Minimum Qualifications

• Ability to read and follow a recipe unsupervised.
• Fluency in both English and Spanish.
• Patience with vulnerable populations, including individuals with disabling conditions.
• Willingness to follow directions and ask clarifying questions when needed.
• Capability to work in a fast‑paced kitchen environment.
• Flexibility to work evenings and weekends as 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 team member.
• Responsibility, dependability, and the highest level of integrity.

Attitude

• Attentive to constraints of time and funds when setting stretch goals.
• Respectful of staff, volunteers, funders, and program participants.
• Forward‑thinking, considering not just today but the implications for tomorrow.
• Collaborative leader, working with others individually and in teams.

Work Environment

The position is performed in a kitchen environment within an emergency shelter.

• Must be able to reach, bend, stoop, and frequently lift up to 40 lb.
• Must be able to stand for extended periods (up to 9 hours with breaks).
• Regular in‑person interaction with the public and program participants.
• Handling or feeling objects, tools, or controls.
• Occasional navigation of stairs, ramps, and ladders.
• Noise level is usually moderate to high.