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Cook/Salad Prep

 Encinitas Refectory

Preparation and cooking of meals, salads and other food for the Encinitas Retreat and Ashram; and other position-related tasks, as assigned.

Qualifications and Experience:

  • Background in large quantity food preparation or restaurant experience. 
  • A Food Handler's Certificate preferred. 
  • Must have the ability and skills to perform responsibilities in a manner that meets SRF standards. 
  • Must have the ability to work well with a variety of personalities and different individuals in close proximity, and function appropriately within the group.
  • Must follow directions accurately. 
  • Must be able to operate standard quantity food service equipment such as food processor, mixer, chopper, slicer, blender and convection oven. 
  • Must have the ability to follow quantity food preparation techniques. 
  • Basic math skills required. 
  • Must be able to lift and transport 30 pounds. 
  • Work involves continuous standing, bending and repetitive wrist and forearm motions. 
  • A minimum of 4 years of high school or the equivalent skills.

Duties:

  • The ability to prepare and cook the entrée and two vegetables.
  • Preparation of a variety of salad vegetables with a professionally finished appearance.
  • Daily preparation of breakfast fruits, juices and desserts.
  • Preparation of soup, entrée and breads for supper.
  • Quantity preparation of salad dressings, sauces and chutney as needed for menus.
  • The ability to safely utilize and serve leftovers one time, except to public areas.
  • The ability to read and follow quantity recipes and techniques as well as daily calculations and adjustments of food items. These are typically determined by menus, directed by the supervisor, and as needed.
  • The ability to calculate measurements used in cooking and performing large-scale quantity cooking. Make necessary recipe adjustments as needed for a consistently changing census.
  • Order and stock food for cooks, salad area, nun's dining room and employee's dining room. Ability to use proper and consistent rotation and dating of all types of food items.
  • Monitor household supplies, refill and reorder supplies as needed for all areas of the Refectory.
  • Wash all wares, utensils and pans by hand and return them to the proper storage areas.
  • Perform daily cleaning tasks in cook, salad area, nun's dining room and employee's dining room as needed and assigned. Responsible to keep immediate work area clean and orderly.
  • Handle all commercial food equipment safely including food slicer, deep fryer, mixer, blender, juicer and any other equipment as instructed for personal safety as well as proper functioning of equipment.
  • Reduce, reuse and recycle where appropriate.
  • Preparation of meals within SRF guidelines for appearance and taste, as directed by menu criteria and recipes. Industry criteria as determined by SERVSAFE for preparation, temperature and sanitation.
  • Responsible to follow SRF's policies and established processes.
  • Other position related tasks as assigned.

Please email your resume and salary requirements to Heidi Zavala at resumes@yogananda-srf.org. You may also reply via fax to (323) 276-5623. No phone calls please.

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