Catering Cook

MIDNIGHT MISSION•Los Angeles, CA

1d•$19 - $19•Onsite

About The Position

Under the direction of the Food Services Manager and Catering Supervisor, the Catering Cook prepares high-quality, cost-effective meals for the individuals The Midnight Mission serves, following standardized menus and recipes. This is a hands-on production role responsible for daily cooking, food handling, portioning, and sanitation — delivered safely, consistently, and with dignity, in full compliance with California food-safety requirements.

Requirements

High school diploma or GED preferred.
Culinary training or coursework a plus.
Prior experience as a cook in high-volume, catering, institutional, shelter, or food-service settings preferred.
Experience following standardized recipes and producing food in large quantities.
Must obtain a valid California Food Handler Card within 30 days of hire.
Ability to prepare a wide variety of recipes in large volume.
Skilled in food garnishing, plating, and standard culinary techniques.
Ability to multitask across catering functions in a fast-paced kitchen.
Ability to read, follow, and scale recipes and complete production sheets accurately.
Basic math skills for measuring, portioning, and inventory.
Ability to maintain strong working relationships and function as part of a team.
Ability to work respectfully with a diverse population, including individuals experiencing homelessness, trauma, or crisis.
Demonstrated commitment to TMM’s mission and to serving with compassion and dignity.
Any combination of academic education, professional training, or work experience which demonstrates the ability to perform the duties of the position.

Nice To Haves

Culinary training or coursework a plus.

Responsibilities

Prepare a wide variety of menu items in large volume, following standardized recipes, portion sizes, and presentation standards.
Perform the full range of production duties, including food-production worker, cook assistant, and cook tasks as needed.
Apply culinary techniques (knife skills, cooking methods, garnishing, and plating) to maintain quality and consistency.
Follow complex recipes and manage required food-production quantities to meet meal counts and service timelines.
Ensure food is cooked, held, cooled, and served at safe temperatures, and complete time/temperature logs.
Receive and transport food and supplies from the stockroom to the kitchen, verifying quantities and quality.
Assist, when called upon, with the monthly inventory of food, paper goods, and chemicals used by the catering team.
Rotate stock using first-in, first-out (FIFO) and help minimize spoilage and waste.
Monitor and participate in cleaning and sanitizing of cooking areas, equipment, and utensils, following daily and deep-cleaning schedules.
Maintain compliance with the California Retail Food Code (CalCode), county health-department requirements, and TMM’s Injury and Illness Prevention Program (IIPP).
Follow all personal-hygiene, handwashing, and food-safety protocols; promptly report hazards or equipment issues.
Record the quantities of food prepared, served, and left over on the daily production sheet.
Maintain strong, respectful working relationships with kitchen staff, volunteers, and program teams.
Support a trauma-informed, dignified approach to service at all times.
Perform other duties as assigned by the Food Services Manager or Catering Supervisor.
Provide day-to-day guidance to assigned culinary staff and volunteers on the production line, coordinating tasks to meet the day’s meal service. (If Designated as Lead Cook)