Cook I/ Utility Worker

The Orchards•Rancho Mission Viejo, CA

About The Position

The Cook I/Utility Worker prepares and plates food items according to standardized recipes and performs kitchen utility work, including washing pots and dishes, cleaning, and storing food and non-food supplies. The role supports daily food preparation as well as special functions, banquets, catering, holidays, and other special events. The position is identified as full time at 32 hours per week, with a schedule of Sunday, Monday, Thursday, and Friday from 7:00 a.m. to 3:30 p.m. The listed pay range is $21.00–$22.00 per hour. The position is described as essential to resident and staff safety and to community operations. The employee may be recalled to work for emergencies, unusual occurrences, resident care needs, regulatory or governing agency visits, or other events deemed necessary by leadership.

Requirements

Ability to plan and organize work and interpret instructions, recipes, specifications, and standards.
Knowledge of kitchen equipment operation and maintenance.
Ability to set up and operate dishwashing equipment.
Ability to understand and follow instructions in English.
Ability to stand or walk for up to 100% of the workday.
Ability to bend, stoop, and stretch frequently.
Manual dexterity for food preparation.
Ability to use standard industrial kitchen appliances.
Ability to perform sweeping and mopping functions.
Ability to lift up to 50 pounds; use two or more people for loads over 50 pounds and ask for assistance.
Ability to push or pull wheeled carts and equipment generally weighing up to 200 pounds.

Responsibilities

Prepare and plate food items according to standardized recipes, including boiling, braising, roasting, frying, steaming, grilling, and baking.
Assist with daily food preparation and preparation for special functions, banquets, catering, holidays, and special events.
Thoroughly clean the kitchen daily.
Set up the dishwashing and pot-washing area; wash pots, dishes, and utensils.
Distribute and store clean pots, dishes, and utensils.
Clean and sanitize production equipment, work surfaces, and the kitchen according to schedules and procedures.
Empty kitchen trash containers into the dumpster daily.
Keep storerooms, freezers, and refrigerators clean.
Mop floors at designated times.
Store food and non-food supplies and restock provisions after deliveries.
Follow safety procedures when handling kitchen equipment and comply with sanitation, personal hygiene, and uniform standards.
Perform other duties as required and assigned by chefs or a supervisor.
Be available for recall to work for emergencies, unusual occurrences, resident care needs, regulatory or governing agency visits, or other events deemed necessary by leadership.