On-Call Cook

At Episcopal Community Services (ECS), employees work with participants who may be experiencing homelessness, behavioral health conditions, substance use challenges, and other difficult life circumstances. While this work is meaningful and mission-driven, it can at times be stressful, demanding, or unpredictable. Employees are expected to exercise sound judgment, remain aware of their surroundings, follow established safety, communication, and de-escalation procedures, participate in all required trainings, and promptly report incidents, threats, injuries, or unsafe conditions, in accordance with ECS policies and procedures.

This position is a fully onsite, client-facing role that requires in-person interaction and direct service delivery to participants at ECS program locations. Due to the essential nature of the duties and the need for consistent in-person engagement with clients, remote work or work-from-home arrangements are not available for this position.

SUMMARY OF DUTIES AND RESPONSIBILITIES:

The Cook’s responsibility is to prepare, on a daily basis, meals served at Next Door, the Episcopal Sanctuary, and any ECS facilities and/or partner agencies.

PRIMARY DUTIES AND RESPONSIBILITIES:

A. PARTICIPANT INTERACTION/COMMUNITY BUILDING

1. Prepare, cook and serve meals in accordance with the menu provided by the Facilities Manager.

2. Prepare meals for volunteers to be served after other participants have eaten.

3. Prepare bag lunches for working participants according to written procedure and check with intake office for appropriate numbers.

4. In consultation with the Facilities Manager, vary menu to use donated food where appropriate.

5. Assist the Facilities Manager with preparation of holiday meals and food for special events.

6. Set up dining area and tables for meal service.

7. Clear dining area and tables following meal service.

B. ADMINISTRATION

1. Supervise volunteers assigned to kitchen duties. Report any concerns to the Facilities Manager.

2. Complete appropriate paperwork in connection with volunteer assignments.

3. Complete daily task sheets and meat count tallies for the shift.

4. When appropriate, receive and rotate all food deliveries and donations and record on inventory list. Collect food from reception area and deliver it to the kitchen.

5. Attend all meeting as assigned.

6. For weekend cooks: transport all meals between facilities as necessary using designated ECS vehicles as scheduled in a safe manner, utilizing the skills and techniques of defensive driving, obeying all DMV directives and traffic laws.

7. Perform all tasks as assigned by Facilities Manager.

C. HEALTH AND SAFETY

1. Maintain kitchen and dining areas and equipment and utensils in clean and sanitary condition, including coffee machine, refrigeration and freezer units.

2. Ensure Kitchen is kept clean and free from vermin. Complete daily cleaning tasks as assigned.

3. Report any repairs needed to the Facilities Manager.

4. Maintain supply of basic commodities in kitchen. Report any shortages to the Facilities Manager.

5. Ensure trash is removed from kitchen and placed in dumpster.

6. Move dumpster into parking lot in preparation for pick-up on appropriate day.

7. Put away kitchen equipment and clean kitchen after bi-weekly bug spray.