Cook - Large-Group Meal Prep & Team Coordination

Harboroaks; California; On-site; USD 25,000 - 36,000; Full time

Job summary

Serenity Knolls in Forest Knolls, CA, is seeking a Cook to join our culinary team in a 42-bed residential setting. The role supports a detox-capable unit with mid-day coverage and a Monday–Sunday shift rotation. Experience in institutional food service and ServSafe certification are preferred.

You will prepare meals, supervise kitchen staff, manage inventories, and collaborate with leadership to maintain nutritious, balanced menus and compliance with guidelines.

Qualifications

• Experience cooking for large groups in institutional settings.
• Able to work in a team and adapt to schedule.
• Two or more years’ experience in food service for institutions (school, hospital, cafeteria).
• ServSafe or similar food safety certification is preferred.

Responsibilities

• Cook and prepare food according to approved menus.
• Direct activities of workers who assist in preparing and serving meals.
• Clean and inspect equipment, kitchen appliances and work areas to ensure cleanliness and functional operation.
• Take inventory of supplies and equipment.
• Work with Food Service leadership or Dietitian to ensure varied, balanced menus.
• Coordinate food production, cleaning, maintenance, and inventory control.
• Ensure compliance with policies, quality standards, cost parameters, and regulatory requirements.

Skills

Cook for large groups

Team-oriented

Flexible

Weekend coverage

Education

High school diploma or equivalent

Culinary education/training

2+ years institutional food service experience

Tools

ServSafe Certification

Job description

Serenity Knolls in Forest Knolls, CA, is seeking a Cook to join our culinary team in a 42-bed residential setting. The role supports a detox-capable unit with mid-day coverage and a Monday–Sunday shift rotation. Experience in institutional food service and ServSafe certification are preferred.

You will prepare meals, supervise kitchen staff, manage inventories, and collaborate with leadership to maintain nutritious, balanced menus and compliance with guidelines.