Line Cook​/Receiver

Overview

The Line Cook / Receiver ensures all kitchen deliveries are received and stored properly. When not receiving, this role supports the commissary kitchen team with prep and production needs, oversees Prep Cooks (inventory systems and storage, time and temperature logs, opening/closing checklists), and assists Lead Line Cooks and Sous Chef with breakfast, lunch, and dinner prep/execution throughout the day. The ideal candidate works collaboratively in a fast-paced environment and prepares high-quality meals that meet Chefs’ exact specifications.

Line Cook

• Daily execution of all hot/cold food prep, hot line, and grab & go production
• Assist with execution of lunch daily
• Execute dishes of multiple cuisines from start to finish, with a sense of urgency
• Lead on opening and closing checklists, including cleaning/sanitation of all work stations
• Ensure time, temperature, and labeling standards are achieved
• Participate in daily staff meal production

Receiver

• Lead and manage all receiving and proper storage of all back-of-house daily deliveries (proteins, produce & dry goods), including checking in orders, labeling, proper storage, using FIFO methods
• Clean and organize all storage areas
• Assist with other received items for Snack & Drink Team as needed

• 2+ years experience in a formal kitchen environment with a passion for food & people
• Ability to read and interpret written instructions/recipes and execute them from start to finish
• Experience cooking a daily changing menu with a sense of urgency
• Excellent understanding of professional cooking and knife handling skills
• Positive attitude, strong work ethic and professionalism, communication and patience
• Able to ask for help, and contribute to problem solving
• Strong written and verbal communication skills
• Fun to be around
• Extremely organized and disciplined with ability to multi-task
• Attendance and punctuality is required
• Self-starter, self-sufficient problem solver and confident in ability to complete tasks start-to-finish
• Strong grasp of kitchen safety and sanitation
• Heavy lifting of boxes containing produce/meat (50+ lbs)
• Basic Food Handler Certification
• High Volume Production Experience (preferred)

Typical schedule is Monday through Friday with hours dependent on the service. You are responsible for managing your schedule based on shift availability with your supervisor. Shift details: 5am starts, with flexibility to start at 4am as needed.

• Competitive wages in an equitable tiered pay structure for all positions. Non-Negotiable.
• Cell Phone Stipend
• Full-time employees receive health, dental, and vision insurance and PTO accruals
• 401K after 90 days
• Commuter benefits (pre-tax) after 30 days
• Meals provided daily onsite at Oakland Commissary Kitchen
• Opportunity to develop your skills, work with amazing people & be part of a force for social change