Make a difference every single day!

Cedars-Sinai Marina del Rey Hospital and its staff aim to exceed the expectations of our patients, their families and the community with a service-oriented attitude. We seek excellence, courtesy, teamwork, respect, communication and enthusiasm in our future colleagues. If you are looking for exciting career opportunities with growth potential, come and join the team at Cedars-Sinai Marina del Rey Hospital!

What you'll be doing in this role:

Under the direct supervision of the Nutritional Services Supervisor, the cook will prepare, season and cook food for hospital patients, staff and visitors.

The Cook I 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. 

Primary Duties and responsibilities:

• 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 Dietitian on modified diets, as necessary.
• Other duties as assigned.

Shift:  Variable start times of 5am to 2:15pm

Requirements:

• High school graduate or equivalent.
• Previous experience in hospital food preparation.
• Ability to calculate measurements in recipes to increase or decrease servings (required).

Language Skills:

• Able to communicate effectively in English, both verbally and in writing. 
• Additional languages preferred.

Other Skills:

• Basic computer knowledge.
• Have ability to calculate measurements in recipes to increase or decrease servings required.
• Basic understanding of cooking terminology preferred.
• ServSafe Food Handler card (required).