Cook II, Full-time, Variable 5AM, 6AM and 9:15AM Start Times
Cedars-Sinai · Marina del Rey
Job Description
Grow your career at Cedars-Sinai Marina Hospital!
At Cedars-Sinai, we're motivated by a collective spirit of innovation and the challenge to continuously improve. Above all, we share a real passion for helping others. Day after day, from department to department, our people give their all to create a community unlike any other. Now, we invite you to join us and make a difference every single day in service of this outstanding work – excellence and innovation in patient care, research, and community service. From working with a team of dedicated professionals to opening a brand new hospital in Summer 2027, you’ll have great resources to do something incredible—for yourself, and for others. The Cook II ensures high quality of food processing by strict adherence to proper production techniques and the production order resulting in timely service to the customer. This position is responsible for the sanitation of all specialized cooking equipment assigned to the area. Performs all duties with sensitivity and attention to the cultural, age, developmental, and environmental safety issues of the populations served. Works in collaboration with leadership staff to provide high-quality nutrition care and food service.
Job Duties and Responsibilities:
The Cook II ensures high quality of food processing by strict adherence to proper production techniques and the production order resulting in timely service to the customer. This position is responsible for the sanitation of all specialized cooking equipment assigned to the area. Performs all duties with sensitivity and attention to the cultural, age, developmental, and environmental safety issues of the populations served. Works in collaboration with leadership staff to provide high-quality nutrition care and food service.
- Determines types and quantities of meats, vegetables and soups to be prepared by reviewing planned menus. Ensures meals are ready at specified times.
- Determines amounts of foods needed to meet weekly menus and submits the order to the supervisor. Consults with lead cook regarding use of left-overs.
- Accurately prepares food items according to standard production orders, planned menus and/or recipes and completes frozen food production orders as assigned. Works with leadership.
- Accurately assembles trays according to prescribed diets in a timely manner.
- Consults with Registered Dietician on modified diets, as necessary.
- Demonstrates standard procedures for preparing meals for service. Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicers, etc. Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines. Cooks meat, fish and fowl in a variety of ways such as baking, roasting, broiling and steaming.
- Helps with overseeing Food Service Workers when washing, trimming or preparing food.
- Tests foods being cooked to ensure doneness. Adjusts heat controls as necessary. Improves flavor and texture of foods by adding ingredients or seasonings.
- Accurately follows instructions and guidelines for the proper storage of food and supplies.
- Properly operates, sanitizes, and maintains equipment in the work area.
- Complies with policies and adapts to changes in the unit as required. Observes infection control practices at all times.
- Maintains kitchen in a clean, neat and organized manner. Demonstrates the correct cleaning and dishwashing procedures.
More cooking support and helps lead with oversight.
Other duties as assigned.
Hours: Variable 8 Hour Shift Start times of 5 a.m., 6 a.m., and 9:15 a.m. Must be able to work some weekends.
Qualifications
Education:
- High School Diploma/GED High School Diploma/General Equivalency Diploma (GED) preferred.
Experience:
- Minimum 2-3 years institutional food preparation required.
- Ability to communicate effectively in English, both verbally and in writing required.
- Ability to calculate measurements in recipes to increase or decrease servings required.
- Accurately follows oral, pictorial, and written directions in English.
- Culinary Degree/Certificate preferred.
Licenses and Certifications:
- - Upon Hire minimum Servsafe Food Handler required.
Education:
- High School Diploma/GED High School Diploma/General Equivalency Diploma (GED) preferred.
Experience:
- Minimum 2-3 years institutional food preparation required.
- Ability to communicate effectively in English, both verbally and in writing required.
- Ability to calculate measurements in recipes to increase or decrease servings required.
- Accurately follows oral, pictorial, and written directions in English.
- Culinary Degree/Certificate preferred.
Licenses and Certifications:
- - Upon Hire minimum Servsafe Food Handler required.
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