Dietary Cook

Meadows Post Acute; Los Angeles (CA); Hybrid; USD 38,000 - 62,000; Full time

Job summary

Meadows Post Acute is seeking a Cook to prepare meals for large scale institutional service on site. You will follow standardized recipes, manage meal schedules, and ensure safe food handling and proper storage.

The role requires ability to supervise kitchen staff during shifts and to assist with tray-line service and special functions as needed. This position emphasizes sanitation and adherence to high quality standards.

Qualifications

• 2 years experience in large quantity institutional cooking preferred.
• High school graduate desirable.
• Able to read, write and follow oral and written instructions.
• Some coursework in food preparation, estimating quantities and requisitioning supplies is preferred.
• Knowledge of sanitation standards and personal hygiene.

Responsibilities

• Prepares meals handling and preparation of food in accordance with high quality food preparation, sanitation and safety standards.
• Meets demands of meal schedules, avoiding waste through the use of standardized recipes.
• Cooks and serves foods for regular and special diets according to the written menu.
• Meets food production schedules.
• Ensures food is stored correctly and labeled.
• Supervises and instructs kitchen workers during shift.
• Maintains high standards of sanitation in food handling and in the work area.
• Assists with the serving of the tray line.
• Oversees food for banquets and special functions as directed.
• Notifies supervisor of items low in supply.
• Performs other duties as assigned by the Dietary Services Supervisor and/or Administrator.

Skills

Large-quantity cooking

Read/write instructions

Sanitation knowledge

Kitchen experience

Follow standardized recipes

Education

High school diploma

Tools

Kitchen equipment

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.