Dietary Cook

Roscoe Care Center; Los Angeles (CA); On-site; USD 42,000 - 62,000; Full time

Job summary

Roscoe Care Center is seeking a cook for an institutional kitchen role in Los Angeles. You will prepare meals, follow standardized recipes, and ensure quality and sanitation on a daily basis.

You will meet meal schedules, supervise kitchen staff on shift, and help with banquet preparation as needed while maintaining strict hygiene and safety standards.

Qualifications

• 2 years experience in large quantity institutional cooking preferred.
• High school diploma desirable.
• Able to read, write and follow oral and written instructions.
• Some course work in food preparation and requisitioning supplies preferred.
• Must know sanitation standards and practice good personal hygiene.
• Some kitchen experience essential.
• Must cook a variety of foods in large quantities using standardized recipes.
• Must know cooking characteristics of various dishes.
• Familiar with operation and care of equipment.
• Stand and walk most of the day and lift up to 25 pounds.
• Must perform simple repetitive tasks on a continuous basis.

Responsibilities

• Prepares meals handling and preparation of food in accordance with high quality standards.
• Meets meal schedules and avoids waste using standardized recipes.
• Cooks and serves foods for regular and special diets per the written menu.
• Meets food production schedules.
• Ensures food is stored correctly and labeled.
• In charge of supervising kitchen workers during shift.
• Maintains high sanitation standards in food handling and work areas.
• Assists with serving the tray line.
• May oversee food for banquets and special functions as directed.
• Notifies supervisor of items low in supply.
• Performs other duties as assigned.

Skills

Large quantity cooking

Reading/writing instructions

Sanitation standards

Kitchen experience

Standardized recipes

Equipment operation

Stand/walk full shift

Lifting up to 25 lbs

Repetitive tasks

Education

High school diploma

Job description

REQUIREMENTS:

• 1. 2 years experience in large quantity institutional cooking preferred.
• 2. High school graduate desirable.
• 3. Able to read, write and follow oral and written instructions.
• 4. Some course work in food preparation, estimating food quantities and requisitioning supplies is preferred.
• 5. Must have knowledge of sanitation standards and practice good personal hygiene.
• 6. Some kitchen experience is essential.
• 7. Must be able to cook a variety of foods in large quantities and be familiar with the use of standardized recipes.
• 8. Must have knowledge of cooking characteristics of various types of dishes.
• 9. Must be familiar with operation and care of equipment.
• 10. Able to stand and walk most of the day and lift up to 25 pounds
• 11. Must be able to perform simple repetitive tasks on a continuous basis

REPORTING: The Cook reports to the Dietary Services Supervisor.

JOB DUTIES:

• 1. Prepares meals handling and preparation of food in accordance with high quality food preparation, sanitation and safety standards.
• 2. Meets demands of meal schedules, avoiding waste through the use of standardized recipes.
• 3. Cooks and serves foods for regular and special diets according to the written menu.
• 4. Meets food production schedules.
• 5. In charge of ensuring the food is stored correctly and labeled.
• 6. Supervises and instructs kitchen workers during shift.
• 7. Maintains high standards of sanitation in food handling and in the work area.
• 8. Assists with the serving of the tray line.
• 9. May be responsible for overseeing food for banquets and other special functions as directed.
• 10. Notifies supervisor of items low in supply.
• 11. Other duties as assigned by the Dietary Services Supervisor and/or Administrator.