Job Description

Grow your career at Cedars-Sinai Marina Hospital!

At Cedars-Sinai, we're motivated by a collective spirit of innovation and the challenge to continuously improve. Above all, we share a real passion for helping others. Day after day, from department to department, our people give their all to create a community unlike any other. Now, we invite you to join us and make a difference every single day in service of this outstanding work – excellence and innovation in patient care, research, and community service. From working with a team of dedicated professionals to opening a brand new hospital in 2026, you’ll have great resources to do something incredible—for yourself, and for others

Job Duties and Responsibilities:

The Cook II 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. Performs all duties with sensitivity and attention to the cultural, age, developmental, and environmental safety issues of the populations served. Works in collaboration with leadership staff to provide high-quality nutrition care and food service.

• 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.
• Maintains kitchen in a clean, neat and organized manner. Demonstrates the correct cleaning and dishwashing procedures.
• Other duties as assigned.
  

Hours: Variable 8 Hour Shift Start times of 5 a.m., 6 a.m. and 915 a.m.

Qualifications

• SERV Safe Food Handler card (required).
• Ability to communicate effectively in English, both verbally and in writing (required).
• Minimum of 2 years in institutional food preparation (required).
• Ability to calculate measurements in recipes to increase or decrease servings (required).
• Accurately follows oral, pictorial, and written directions in English.
• Culinary Degree/Certificate (preferred).
• 2-3 years of kitchen and sanitation (preferred).
• No minimum education required.