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Are you ready to embark on a new career endeavor? 

Join The Doe Fund on our mission to break the cycles of homelessness, addiction, and criminal recidivism by providing holistic services, housing, and work opportunities to the under-served populations including the formerly homeless and incarcerated, disconnected youth, veterans, and people living with AIDS. Our flagship transitional work program-- Ready, Willing & Able-- integrates paid work, occupational training, and holistic supportive services to facilitate an individual’s return to mainstream society. 

The Doe Fund has an annual operating budget of $65 million and a full-time staff of 400 .

The Cook/Cleaner is responsible for providing chef manager support in the kitchen both with junior staff and with the culinary trainees participating in the culinary training program. This position requires both a cleaning skill set and a cooking skill set, this position cooks 2-3 days a week and cleans 2-3 days a week.

We offer a competitive salary with comprehensive benefits including medical and dental coverage, paid participation in a retirement plan, sick and vacation leave, discount gym memberships, paid holidays, and more.

The Ideal Candidate: 

• You have 2 years of Porter or Cleaning experience

• You have 2 years of cooking experience in a restaurant preferred

• You have excellent culinary skills

• You are knowledgeable of safety and sanitation in the workplace, especially DOH regulations and violations

• You have attention to detail and sanitation rules

• You must have basic reading and math, High School Equivalency preferred

• You must be able to take direction: ability to follow instructions and help with various tasks, as needed

• Utilization of knife cuts in a fast, efficient, and safe manner

• You have interpersonal and organizational skills

• You have excellent verbal and multi-tasking skills

• You are computer Literate

• You have the ability to follow instructions and help with various tasks, as needed

• You are flexible in scheduling with the ability to work early mornings, weekends, and evenings

• You have the ability to oversee trainees of the culinary program through the on-the-job component of the culinary program

Food Services Department Key Responsibilities:

Cleaning

• Wash, sanitize, and properly organize all dishes, pots, pans, etc; throughout the scheduled shift

• Change dishwater in the dish machine every two hours

  • Notify the manager if dish machine wash or rinse cycle falls below safety standard temperatures

• Break down, clean, sanitize, and rebuild cooking equipment

• Fill/empty soak tubs with cleaning/sanitizing solutions

• Sweep/mop floors in the kitchen 

• Clean any spills to ensure kitchen floors remain dry

• Daily cleaning of the walk-in: 

  • Floors swept and mopped

  • Produce consolidated or throw out

• Weekly deep cleaning of: hoods, grease traps, dishwasher, floors, walls

• Break down boxes and take out the trash 

• Report any unsafe conditions or situations that require attention to your manager.

Organization

• Bring all food-related deliveries from the loading dock to the kitchen.

• Properly organize and store all delivered products: including stocking dry goods on appropriate shelves, placing refrigerated items in the walk-in, and consolidating and organizing the walk-in and storage shelves in the kitchen. 

  • FIFO - First in, First out - rule MUST be followed when stocking and organizing.

• Transport unused products for disposal and soiled service ware to the kitchen and/or production area for cleaning.

• Ensure safe and sanitary working conditions

Cooking

• Preparing and cooking menu items in accordance with established standards, serving menu items attractively and at the proper temperature.

• Following recipes

• Produces food for breakfast, lunch, dinner, and catered events, when needed.

• Assist in preparing food required for the next day's menu.

• Assist in any additional service required by special events and parties.

• Maintain proper and adequate set-up of the kitchen/station on a daily basis. This includes requisitioning and stocking of all required food, paper products, and condiments.

Prepping

• Cut and clean a variety of fruits, vegetables, and proteins using a knife and/or cutting machines.

• Covers, dates, stores food properly, and cleans and maintains the kitchen in a safe and sanitary manner.

• Ensuring compliance with guidelines and food safety.

• Follow and complete all items required as listed on shiftly prep sheet.

• Responsible for set-up, regular maintenance, cleaning, and breakdown of any machinery and equipment. 

• Responsible for maintaining stock, cutting, and storage of all perishables daily to ensure product quality.

• Complete opening, ongoing, and closing checklists as required.

• Meet with the manager upon arrival to discuss shift set-up, and check out with the manager before leaving to ensure duties are completed.

Interested?

Submit your application for review.

Before you go, we want to assure you that we are committed to building a diverse and inclusive workplace reflective of individuals who share our mission and who want to join us in working on the cutting-edge of important social issues.

We are an equal opportunity employer and we highly encourage applications from candidates regardless of race, color, citizenship, religion, national origin, sex, sexual orientation, gender identity or expression, age, disability, veteran or reservist status, or any other category protected by federal, state, or local law.