The cook performs general cooking duties in preparing food served to residents and guests. The work involves shopping, planning menus, estimating consumption, and cooking according to standard recipes.
Hours of Work: Monday through Friday, 3:00pm to 8:00pm.
Wage: $25.00 per hour to begin, $30.00 per hour after probationary period.
Duties and Responsibilities: (May perform some or all of the following tasks.)
Plan menus, with consultation of the superior/supervisor and members of the residence, that are varied, pay strict attention to food allergies/sensitivities, made with fresh food items and ingredients (avoiding processed and canned food items). Provide appealing, well balanced meals and ensure food-handling safety procedures in all phases of food preparation.
Prepare meals for residents and guests (from 5 to 15 people) following standardized procedures and recipes as necessary, have a good knowledge of nutrition, and plan well-balanced meals with a reasonable availability of homemade desserts.
Prevent cross contamination issues with food while preparing meals.
Prepare lists of food items and purchase food and needed supplies as well as items on the grocery list in the kitchen for members of the residence. Consult with the superior/supervisor regarding cost and pricing data for the food in the residence kitchen and other supplies.
Observe food handling safety procedures, clean dishes, pots and pans, and work area after each meal, including counters, floor, and appliances, and follow CDC guidelines and safety protocols for health safety.
Prepare meals for special occasions.
Perform other related duties as assigned.
Eduction and Experience:
-High School diploma or equivalent.
-One to three years experience as household cook or a cook in a commercial kitchen.
-Ability to read, write, and follow written and oral communication in English.
-Knowledge of and ability to use quantity-cooking equipment.
-Ability to interact with a variety of personalities.
-Ability to cope with the mental and emotional stress of the position.
-Possesses service-oriented attitude.
-Have a valid Driver’s License and transportation.
-Must be able to sit, stand, and walk about up to 8-hours per day.
-Must be able to frequently stoop, bend, reach, and carry up to 50 pounds.
-Must be sighted and capable of communicating.
-Generally busy kitchen with numerous interruptions.
-Subject to temperature changes in the kitchen created by food service equipment.
-Hours may be adjusted, depending on need.
-Some weekend work may be required.
St. Vincent de Paul Parish (Los Angeles)
621 W Adams Blvd
Los Angeles, CA email@example.com