Events Cook I

Hope the Mission; California (MO); On-site; USD 35,000 - 45,000; Full time

Job summary

Hope the Mission is seeking an Event Cook I to prepare delicious meals for various culinary events. The role requires maintaining high standards of food quality and presentation while ensuring compliance with safety regulations.

Ideal candidates should possess a high school diploma or GED, culinary experience, and be able to work flexible hours, including weekends. Join us in serving our community through exceptional culinary experiences.

Qualifications

• Valid food handler certification required within 30 days of hire.
• Ability to lift up to 50 lbs and bend regularly.
• Must be available for weekends and variable hours.

Responsibilities

• Prepare food for a range of culinary events.
• Ensure quality and presentation meet standards.
• Follow strict food safety regulations.

Skills

Culinary techniques

Commercial kitchen equipment operation

Recipe reading and execution

Dish plating techniques

Ability to work under pressure

Education

High school diploma or GED

Culinary degree

Tools

Commercial kitchen equipment

Job description

Event Cook I – North Hills, CA

Full Time

Requisition ID: 2150 – 4 days ago

About the Organization

The mission of Hope the Mission is to prevent, reduce and eliminate poverty, hunger, and homelessness by offering immediate assistance and long‑term solutions.

Position Purpose

HTM's culinary events set a different standard than daily production. The Event Cook executes with precision, adapts quickly, and represents the organization with skill in front of donors, volunteers, and the public.

Key Responsibilities

• Prepare and execute food for HTM's full range of culinary events including donor dinners, volunteer kitchen sessions, internal and external food service events.
• Create sauces, marinades, bases, and mixes in accordance with company recipes, techniques, and standards.
• Cook stocks and broths in accordance with company recipes.
• Assist with cooking food according to menus, special dietary or nutritional restrictions, and volume requirements.
• Ensure every dish meets the quality and taste standards set by the Event Chef de Cuisine; monitor consistency and presentation, making adjustments as necessary.
• Plate dishes buffet, family, and individual style with a sense of urgency and finesse.
• Apportion and serve food to facility residents, employees, or patrons as needed.
• Assist with staff meals as needed.
• Maintain a clean and sanitary workstation during all working hours.
• Manage the setup and upkeep of workstations, ensuring all necessary ingredients and tools are readily available.
• Maintain and organize kitchen equipment, tools, and utensils, ensuring they are clean and in good working condition.
• Organize and clean all kitchen areas including dry storage, refrigeration, freezer storage, and the dish washing area.
• Diligently label speed racks, containers, and products specifically for event use in shared cold storage.
• Inspect and clean all equipment, kitchen appliances, and work areas to ensure a functional and hygienic environment.
• Follow strict food safety regulations to maintain a safe environment for all.
• Adhere to and enforce strict health and safety standards; ensure the kitchen meets all regulatory requirements.
• Responsible for the proper use and maintenance of kitchen equipment; report any malfunctions or safety hazards promptly.
• Follow FIFO procedures, restock inventory, and notify the Chef‑in‑charge of any low stock levels.
• Assist in training new kitchen staff; provide guidance and mentorship to less experienced cooks and prep cooks.
• Work closely with other cooks, Food Services team members, and the Chef de Cuisine to ensure a harmonious kitchen operation.
• Frequently work with volunteers and represent the organization and its mission to patrons and members of the public.
• Assist with the dish team and other Food Services team members as needed.
• Flexibility and willingness to assist with daily production duties as needed or when event prep has been completed.
• Perform any other tasks assigned with a positive attitude and a willingness to help.

Requirements

• Valid food handler certification required or must be obtained within 30 days of hire.
• Ability to carry, lift, push, and pull up to 50 lbs and regularly bend and stoop throughout the shift.
• Ability to work in a standing position for extended periods of time.
• Availability to work weekends, holidays, and variable event hours as required.
• Legal authorization to work in the United States.

Qualifications

• High school diploma or GED required; culinary degree preferred.
• Minimum 4 years of culinary experience, including at least 3 years of line cook experience in a professional kitchen; high‑volume or event environment preferred.

Skills

• Proficiency with a wide range of cooking techniques and ingredients including meats, seafood, and vegetables.
• Ability to operate, maintain, and clean commercial kitchen equipment including scales, ovens, stove tops, braising pan, steam kettle, fryer, grill, and flat top.
• Ability to read and follow recipes using both weight and volumetric measurements.
• Scratch preparation of sauces, stocks, marinades, bases, and mixes to established standards.
• Plating dishes buffet, family, and individual style with urgency and finesse.
• Ability to work calmly and effectively under pressure in a fast‑paced, high‑visibility environment.
• Clear communication and ability to take direction from the Sous Chef, Event Chef de Cuisine, and Executive Chef.
• Ability to work professionally alongside volunteers and represent the organization and its mission to patrons and the public.

Mandatory Requirements

• Must be able to work in a standing position for extended periods of time.
• Must be able to carry, lift, push, and pull up to 50 lb.
• Must be able to regularly bend and stoop.
• Must be able to work weekends and holidays.
• Must follow strict requirements about food safety.
• Background Screening – Employment is contingent upon the successful completion of a criminal background check.
• Drug and Alcohol Testing – Candidates must pass pre‑employment and, if applicable, ongoing drug and alcohol screenings in accordance with company policy.
• Motor Vehicle Record (MVR) Check – For roles requiring driving, employment is contingent upon an acceptable driving record.
• Legal Eligibility to Work – Candidates must provide proof of legal authorization to work in the United States.
• Compliance with Company Policies – All employees must comply with company policies, including safety, confidentiality, and conduct standards.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee is required to sit, walk, climb stairs, engage in verbal, written, and email communication, hear, use hands to keyboard, finger, handle, and feel, stoop, kneel, crouch, twist, reach, and stretch. Occasionally required to move around the Administration office. Employee may work in proximity to service animals and emotional support animals.

EEO Statement

HOTV (Hope of the Valley) provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, HOTV complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, placement, promotion, recall, transfer, leaves of absence, compensation and training.

Employment Hours

Full‑time: Tuesday – Saturday, 8:00 am – 4:30 pm or 11:00 am – 7:30 pm.