Cook (Temporary)

The Food Services Department plays a crucial role in promoting the health and well-being of residents through the provision of nutritious and appealing meals. This department is dedicated to creating a supportive and therapeutic environment by ensuring that all dietary needs are met and that meals contribute to the clients’ overall recovery process.

The Temporary Cook plays an integral role in the program by working both independently and collaboratively within a dynamic, team-oriented kitchen environment. Based primarily at North County Serenity House Residential—a HealthRIGHT 360 program—the Temporary Cook supports a gender-responsive and trauma-informed setting that employs evidence-based practices to address the impact of trauma on women’s substance use and criminal histories. In this role, the Cook is responsible for overseeing and performing food preparation, ordering, and shopping in accordance with the agency’s quality standards and budgetary goals. The Cook also ensures food safety, upholds proper sanitation procedures, and consistently follows the FIFO (First In, First Out) method, among other essential responsibilities.

KEY RESPONSIBILITIES 

Meal Preparation and Nutrition

• Ensure meals are well-balanced, nutritious, and appealing.
• Follow the production menu.
• Prepare food for residents and special events. 

Cost Management and Resource Utilization

• Reduce unnecessary costs whenever possible.
• Utilize donations and creativity on menus.
• Order food within budget.

Transportation and Logistics

• Drive Food Services van to transport food, meals, and other supplies between facilities.
• Advise on possible improvements in efficiency, productivity, etc.
• Manage food storage, proper refrigeration, and inventory control.

Safety and Compliance

• Maintain professional safety standards, cleanliness, and sanitation in accordance with health and safety codes.
• Ensure servicing and repair of equipment.
• Notify supervisor of equipment needs.

Training and Client Interaction

• Ensure that all kitchen client workers are familiar with agency and departmental policies, procedures, and practices for safe food handling.
• Hold clients accountable for safety standards.
• Train and evaluate clients assigned to the kitchen.

Teamwork and Morale

• Maintain team spirit and morale within the kitchen.
• Work as a team with Food Services to further Department and Agency needs.

Administration and Other Duties

• Complete all assigned training in a timely manner.
• Attend and participate in meetings.
• Read and respond to emails and messages when appropriate.
• Maintain food handler’s certification.

QUALIFICATIONS

Credentials

• High school diploma or equivalent required. A culinary degree from a recognized culinary institution, preferred.
• Current certification in food safety and sanitation.
• Valid First Aid and CPR certification or ability to obtain within the specified timeframe.
• Valid California driver’s license and access to registered and insured transportation.

Experience

• Experience in a professional kitchen, preferably in various culinary roles.
• Experience with FIFO method.

PHYSICAL REQUIREMENTS

In an 8-hr workday, employee is required to perform work:

Sitting

0

Hr

Standing

5

Hrs

Walking

3

Hrs

Driving

Occasionally

• Must complete background check and live scan clearance.
• We will consider for employment qualified applicants with arrest and conviction records.