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Kitchen Staff

JOB TITLE:                                Facility Cook

FLSA STATUS:                         Non-Exempt

DEPARTMENT:                        Operations

DIRECT SUPERVISOR:         Kitchen Supervisor


SALARY RANGES:                 $16-21 per Hour



Under the direct supervision of the Kitchen Supervisor, the Facility Cook will perform duties and responsibilities outlined below, as well as other duties as assigned.


NOTE: Performance reviews are conducted annually upon the anniversary of your hire date. Raises and promotions are based on merit, (job performance, work ethics, attendance, etc.) which will be at the discretion of the Executive and Program Directors. Raises are not guaranteed upon review.



  • Must be familiar with and comply with all Food Service codes in The California Code of Regulations (a copy will be provided).

  • Will maintain all food preparation areas, cooking surfaces, and utensils in a clean and sanitary condition at all times (CAYG).

  • Will verify that prepared food meets requirements for sanitary/quality standards and quantity.

  • Will maintain stock, food storage and pantry areas in a clean, sanitary and organized manner at all times.

  • Will collaborate with program supervisors concerning the creation and rotation of weekly menus.

  • Will maintain an assigned weekly budget, develop weekly shopping lists for menu items, and participate in the weekly program food shopping.

  • Will review weekly menus, shopping lists, and food receipts with Administrative staff.

  • Will supervise assigned kitchen help volunteers.

  • Will schedule activities and equipment use with program staff using information about daily menus to help coordinate cooking times.

  • Will wash, cut, measure, and prepare foods designated for cooking and/or baking.

  • Will operate large volume cooking equipment such as grills, deep fryers, or griddles.

  • Will prepare specialty foods such as pizzas, fish and chips, sandwiches, hamburgers, and tacos, following specific methods that usually require short preparation time when daily schedules are altered.

  • Will prepare nutritionally sound daily scheduled meals such as breakfast, lunch, and dinner.

  • Will confer with program staff, and have on hand reasonable in between meal snacks for clients such as top ramen, peanut butter and jelly sandwiches, cereal, fruit, etc.

  • Will coordinate with program staff identifying special needs menus for clients with validated medical, and/or religious dietary requirements and have on hand the necessary specialty food items in case of a diabetic medical emergency.

  • Will perform any other task assigned by supervisory staff as needed.



  • Must be able to multi-task in a stressful, fast-paced environment.

  • Must be able to determine appropriate portion sizes/quantities, preparation/cooking times, estimated food costs, resources, and materials needed to provide estimated number of meals prepared weekly.

  • Must be able to communicate and establish inter personal relationships by developing constructive and cooperative working relations with supervisors, peers, and/or subordinates in a congenial, clear and concise manner.

  • Must be able to organize, teach, and utilize culinary teams in the short term, simple food preparation method.

  • Must have a working knowledge of government health and welfare food service and food safety regulations.

  • Must be able to communicate with people outside the program facilities, representing the organization to potential clients, the public, the government and other external sources.

  • Must be able to make decisions and solve problems, analyzing information and evaluating results, to choose the best solution, while coordinating with supervisory staff.

  • Must be able to formulate food preparation schedules, maintain lists, and/or charts by observing, receiving, and otherwise obtaining information from all relevant sources.

  • Must be able to develop specific goals to organize, plan, and prioritize your work.

  • Must be able to resolve conflicts, handle complaints, settle disputes, and resolve grievances that may arise with others, in a calm and professional manner.


  • High School Diploma or Equivalent required. Must have a valid food handler’s card.

  • A minimum of two years’ work experience in culinary employment preferred. Salary ranges vary with number of years’ experience and/or education.


Must have reasonable mental and physical ability to perform each essential duty satisfactorily. Must be able to perform physical activities that require considerable use of your arms, legs, and body, such as lifting, balancing, walking, stooping, and the handling of materials. May be required to lift up to 75 pounds with the assistance of another person and/or equipment. The duties, responsibilities and qualifications listed above are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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