Dietary Cook FT

IEP Corp; Pasadena, California (CA, MO); On-site; USD 36,000 - 48,000; Full time

Job summary

IEP Corp in Pasadena, CA, seeks a Cook for large quantity institutional cooking to join our Dietary Services team. You will read and follow oral and written instructions, prepare meals according to standardized recipes, and ensure high standards of sanitation, safety, and food quality.

Two years of relevant experience are preferred. The cook will supervise kitchen workers on shift, help manage meal schedules, store and label food properly, and assist with banquets or special functions as

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 course work in food preparation, estimating quantities and requisitioning supplies preferred.
• Must have knowledge of sanitation standards and practice good personal hygiene.
• Some kitchen experience is essential.
• Must be able to cook a variety of foods in large quantities with standardized recipes.
• Must have knowledge of cooking characteristics of various types of dishes.
• Must be familiar with operation and care of equipment.
• Able to stand and walk most of the day and lift up to 25 pounds
• Must be able to perform simple repetitive tasks on a continuous basis

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.
• In charge of ensuring the 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.
• May be responsible for overseeing food for banquets and other special functions as directed.
• Notifies supervisor of items low in supply.
• Other duties as assigned by the Dietary Services Supervisor and/or Administrator.

Skills

Large quantity cooking

Reading/writing instructions

Sanitation knowledge

Team supervision

Food preparation

Banquet food prep

Equipment operation

Standing/lifting 25 lbs

Adherence to recipes

Requisitioning supplies

Education

High school diploma or equivalent

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.