Open Position - Cook Level 4
About Luke’s Local
Luke's Local is an independently-owned grocery business that provides food from local family farms, butchers, ranchers, and food makers. Luke's sincerely sources great food made with integrity, and is passionate about making grocery shopping an inspiring experience for Bay Area communities. We operate four vibrant brick and mortar markets - one on Cole and Parnassus in the heart of Cole Valley, a second in Cow Hollow on Union St, a third on Green Street in North Beach and a fourth in the Inner Sunset on 9th Ave. As a company, we are constantly striving to create an environment that fosters equity, inclusion, and nourishment for our customers and team members alike. Our hope is to make it possible for anyone to bring the spirit of discovery, creativity, and joy into their kitchens. We hope you’ll join us!
About the Job
The Commissary Kitchen produces thousands of meals, salads, and sides every week. We believe that the best way to work and grow together is as a team. No one is above washing dishes; however, we also encourage cross-training and skill development at all levels of the kitchen. We are committed to investing in our team members to help them become the best they can be.
Level 4 Cooks are responsible for creating and following an organized prep list for their station’s dishes, as well as preparing and cooking these dishes according to the recipes provided by the Chefs. Additionally, they will assist in preparing, assembling, and packaging all meat products for meals. Level 4 Cooks are also expected to perform prep, dishwashing, meal prep, and sushi production tasks proficiently and regularly. This position requires the ability to switch between various tasks and projects while learning all stations in the commissary kitchen. The Level 4 Cook acts as the Person in Charge (PIC) when the Chef, Sous Chef, and Kitchen Supervisor are not present. Experience in high-volume catering or restaurant kitchens is preferred.
This is a morning shift position; shift times and days of the week may vary.
Responsibilities
Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.
- Perform simple butchery, grinding, seasoning, cooking, grilling, and braising of meats and eggs
- Vegetable preparation (e.g. washing, chopping, etc)
- Prepare grains and legumes according to specifications
- Following recipes and attention to detail
- Order necessary products for the station you are working on and maintain accurate inventory records
- Assist with the end-of-month inventory count
- Complete all tasks within the designated time frame
- Package all products intended for retail locations
- Ability to take direction and follow instructions given by the Chefs and the Kitchen supervisor
- Maintain attention and care to ensure the quality of the final product
- Print labels for products as needed
- Navigate the kitchen with efficiency and ease
- Maintain a clean work-station - your station is your house!
- Adherence to all kitchen food safety and sanitation standards
- Act as the Person in Charge (PIC) in the absence of the Chef, Sous Chef, or Kitchen Supervisor
- Check in and receive incoming orders and place produce orders as needed
- Perform light baking tasks, such as making muffin batter, brownies, and granola
- Assist with pallet wrapping and loading/unloading, and use a pallet jack as needed
- Help organize the freezer, walk-in refrigerator, and dry storage areas
- Assist with translation duties for other staff members as needed
- Assist with Delivery Support by driving and delivering commissary products as required due to staffing needs
- Communicate with store staff, Chefs, and the Commissary driver via GChat as necessary
- Check catering orders as needed and communicate with staff regarding packaging and handing off catering orders to the drivers
Competencies
- Excellent knife skills
- Strong time management abilities
- Reliable and punctual, consistently arriving on time for all shifts
- Ability to work collaboratively as part of a team
- Creative thinker
- Eager to learn
- Extremely clean and organized
- Over one year of experience washing dishes and cleaning in high-volume catering or restaurant kitchens
- Fast and efficient worker
- Positive and professional "get the job done" attitude
- Able to read food-related terms in English to function effectively in the kitchen
- Proficient in speaking and reading English
Work environment
- Industrial kitchen and warehouse
Physical demands
- Must be able to lift up to 50 pounds
- Stooping, bending, lifting, standing for long periods of time, stretching, twisting, reaching, repetitive food prep motions.
- Handling of refrigerated product in a cold environment for extended periods of time.
Preferred education and experience
- Bilingual a plus
- Experience in a high-volume catering or restaurant environment (2+ years)
- Servsafe Food Handler’s Certificate
Additional Eligibility Requirements
- Must be 18 years or older
- Proficient in English
- Preferred to have valid Drivers License
Other duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.
COVID-19 Considerations
Luke’s Local requires all new hires to be vaccinated against COVID-19 as a condition of employment. All new hires will be required to be vaccinated [1st dose] prior to their first day of scheduled work OR must request an accommodation under medical or religious exemptions.
FLSA Classification
Non Exempt-Hourly
Pay Range
$26.75 - $30/hour
Reports to
Sous Chef
Interested? Apply here.
