Events Cook I

Hope Mission Statement

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 and Summary 

HTM's culinary events set a different standard than daily production — and meeting that standard requires cooks who can execute with precision, adapt quickly, and represent the organization with skill in front of donors, volunteers, and the public. The Event Cook is the person in the kitchen making that happen.

Reporting to the Event Chef de Cuisine, Event Cooks are responsible for the hands-on preparation and execution of food for HTM's full range of culinary events — from donor dinners to volunteer kitchen sessions to internal and external food service events. This includes scratch preparation of sauces, stocks, and dishes in accordance with established recipes and quality standards; maintaining sanitation and organization throughout; supporting inventory and equipment upkeep; and plating food for buffet, family, and individual service with both urgency and care. The role spans two levels: Event Cook I focuses on accurate task execution under direction; Event Cook II operates as a working lead — coordinating workflow, guiding less experienced cooks and volunteers, and taking ownership of event execution when the Event Chef de Cuisine and Sous Chef are otherwise engaged.

The work is physically demanding, the pace is fast, and the events are visible. Food safety is non-negotiable. Quality is consistent, not occasional. Volunteers are directed with clarity and professionalism. At HTM, culinary events are not a hospitality function — they are a mission function. Every plate served is a demonstration of what the organization stands for, and the Event Cook is accountable for the quality of that demonstration every time.

Responsibilities

Food Production & Quality

• Prepare and execute food for HTM's full range of culinary events including donor dinners, volunteer kitchen sessions, and 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.

Kitchen Organization & Workstation Management

• 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.

Food Safety & Compliance

• 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.

Inventory & Equipment

• Follow FIFO procedures, restock inventory, and notify the Chef-in-charge of any low stock levels.

• Help put away daily deliveries.

Training, Supervision & Collaboration

• 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 50lbs

• 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, Environmental Conditions, Equipment 

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: Routinely 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. Can observe and respond to people and situations and interact with others encountered in the course of work.  

Handle, fingers, grasp and feel objects and equipment; Reach with hands and arms; Communicate, receive and exchange ideas, information by means of the spoken and written word; Be mobile by moving oneself from place to place quickly and easily; Repeat various motions with the wrists, hands, and fingers; Be able to have visual activity for (including, but not limited to) administrative and clerical tasks; Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Drive vehicle in and around Los Angeles County, as needed; be able to enter buildings that may require climbing stairs.  

 Be periodically subjected to outside environmental conditions. Use a desktop and/or laptop computer, copy, postage, and fax machines. Complete all required forms in personal writing. Employee may work in proximity to service animals and emotional support animals. 

• EEO: 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.

• HOTV will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if HOTV is concerned about conviction that is directly related to the job, you will be given the chance to explain the circumstances surrounding the conviction, provide mitigating evidence, or challenge the accuracy of the background report. Find out more about the Fair Chance Act by visiting the California Department of Fair Employment and Housing’s Fair Chance Act webpage.