PART-TIME (16-24 hrs/wk)
Eat for Equity Catering seeks an experienced and creative production cook to contribute positively to a large volume sustainable catering business.
Eat for Equity Catering currently produces 1000-1200 meals a week for distribution to neighbors in need through Second Harvest Heartland. We also produce ~300 meals a week for purchase through our weekly meal box program, with menu options changing each week to incorporate as much local and organic food as possible.
We have a 2000 square ft kitchen space and welcome no more than 6 people in the space at one time to provide space for social distancing. Our team will be podding during the winter, with either a Monday-Tuesday-Friday pod or Wednesday-Thursday pod.
- Store and properly handle raw or prepared foods and non-food supplies consistent with internal procedures and local health department guidelines.
- Work independently and also as part of a team to prep assigned items according to the Prep Lists
- Properly assemble ingredients required for preparing standard recipes. For example, preparing 50 lbs. of cabbage slaw, 30 lbs. of rice, 24 quarts of marinara.
- Contribute ideas for changing weekly menu items, and produce quality food without a tried-and-true recipe. For example, sizing up a recipe guideline for 20 quarts of a soup.
- Clean and sanitize production equipment, work surfaces and kitchen daily.
- Work efficiently and safely to coordinate the use of time, material and to avoid waste.
- Maintain workstation in a safe and sanitary condition. Follow all designated uniform, personal hygiene, safety and sanitation rules and regulations.
- Safely and efficiently operate the following equipment and machines used in the performance of this job: ovens, stoves, dishwasher, slicers, coffee machines, mixers, chef’s knives.
- Follow safety regulations, report injuries, mistakes, or any unsafe conditions and work practices to the supervisor.
- Attend in-service training and education sessions as assigned.
SKILLS AND KNOWLEDGE
- Ability to follow written and oral instructions and procedures. Able to read and understand the English language.
- Excellent interpersonal relations and communicative skills.
- Organized, creative, and positive work style.
- Ability to multi-task.
- Serve Safe Food Handler Certification (preferred)
- Ability to be on feet for extended periods of time
- Ability to carry up to 50 lbs.
- Availability during 10 am – 6 pm on weekdays. Our team will be podding during the winter, with either a Monday-Tuesday-Friday pod or Wednesday-Thursday pod. Ideal flexibility for nights and weekends.
Job available starting immediately. Compensation depending on experience, but starting wage is $15-$17/ hour. Reporting to the Executive Director and Sous Chef, who share responsibility for the overall operations for the back of house and kitchen area.
Women, non-binary folks, and people of color are encouraged to apply.
To apply, email a resume and brief note of introduction [What are your favorite menu items to cook? What something you learned from your last kitchen?] to Hannah Arata at [email protected]ty.org
About Eat for Equity Catering
Eat for Equity Catering promotes and models equitable and sustainable food sourcing, provides access to conscious food choices, and uses catering to support local nonprofit causes. Eat for Equity Catering is a benefit corporation which began as a project of the nonprofit Eat for Equity. Both organizations are women-run and have a diverse, creative, and hardworking staff. eatforequity.org/catering.
About Eat for Equity
Eat for Equity builds a culture of generosity through sustainable community feasts. We invite people to come together to eat, drink, give what they can, and raise thousands of dollars for other nonprofit causes. Eatforequity.org