ASSISTANT COOK JOB DESCRIPTION

Roughly one in three institutional kitchens serves populations with modified or therapeutic diet requirements, yet the daily work of translating those requirements into plated meals falls squarely on the cook working the line. That translation work is what this role owns. Assistant Cooks in institutional settings operate under HACCP protocols and local health department sanitation codes, producing large-batch meals for populations that include older adults, pediatric students, hospital patients, and residential program participants. Oversight is real; stakes are higher than in a restaurant.

As the Assistant Cook, you prepare and serve nutritious, regulation-compliant meals for the populations your institution serves, maintaining food safety documentation and sanitation standards throughout each shift. You work directly under a Head Cook, Food Service Manager, or supervising Chef, with daily scope spanning production, inventory rotation, and kitchen sanitation across the full service day.

Career Impact: Hands-on experience with HACCP compliance, therapeutic diet protocols, and DFTA or DOH regulatory frameworks strengthens a food service résumé in ways that commercial restaurant work rarely does.

Business Impact: The accuracy and safety of every meal you produce directly protects the health of medically vulnerable populations, hospital patients, older adults, and children in care, where a food safety lapse carries real clinical consequences.

Growth Opportunity: Demonstrated proficiency in quantity food production and regulatory recordkeeping is the standard entry point into Food Service Manager and institutional Chef roles within healthcare and social services organizations.

• Prepare large-batch meals following standardized recipes, portion controls, and therapeutic or modified diet specifications for the resident or patient population served.
• Execute all cooking and food-handling tasks in compliance with HACCP protocols and local health department sanitation requirements.
• Coordinate preparation timing across multiple menu items to meet scheduled service windows for patients, residents, students, or program participants.
• Rotate, label, and store all ingredients and prepared foods according to food hierarchy, cooling procedures, and temperature danger zone standards.
• Conduct daily sanitation of kitchen surfaces, equipment, storage areas, and dishware using approved procedures and cleaning agents.
• Maintain accurate records of meal production, food sampling, temperature logs, and inventory as required by regulatory guidelines.
• Assist with inventory counts, supply ordering, and receiving and shelving incoming provisions in an organized and compliant manner.
• Support the orientation of new kitchen staff and provide direction to assistants or program participants helping with food preparation.

• Bachelor's degree in culinary arts, food science, nutrition, or equivalent work experience.
• 1 or more years of food service experience in quantity food preparation and production, with demonstrated familiarity with institutional or high-volume kitchen operations.
• Current food safety certification (ServSafe, Food Protection Certificate, Food Service Handler Card, or equivalent) required at time of hire.
• Working knowledge of HACCP principles and local health department sanitation standards, including food storage hierarchy and temperature danger zone requirements.
• Ability to read and execute standardized recipes, follow written menus, and adjust to last-minute substitutions or production changes.
• Competency with large-format commercial kitchen equipment, including tilt skillets, stand mixers, slicers, and commercial dishwashing systems.
• Strong verbal and written communication skills, with the ability to follow instructions from supervisors and document required records accurately.
• Ability to work with minimal supervision while consistently meeting service schedules and maintaining personal hygiene standards.

• Formal culinary training or completion of a food service vocational program at the certificate or associate level.
• Prior experience in a hospital, extended care facility, senior center, or child nutrition program environment.
• Knowledge of therapeutic diet categories and the ability to apply modified diet guidance provided by a registered dietitian.
• Bilingual proficiency (Spanish/English or Cantonese/English) in settings serving linguistically diverse populations.

• Temperature log compliance rate, tracking adherence to hot and cold holding standards across every service period.
• Food waste percentage per production cycle, reflecting accuracy of batch sizing against portioning and menu guidelines.
• Sanitation inspection scores from health department or internal audits, measuring kitchen compliance with HACCP documentation requirements.
• Meal service on-time rate, indicating whether preparation timing meets scheduled service windows for all population groups.
• Inventory accuracy rate, measuring alignment between recorded stock levels and physical counts during weekly inventory checks.
• Typical tools: commercial cooking equipment (commonly tilt skillets, stand mixers, slicers); food safety recordkeeping systems (commonly temperature logs, production records, inventory sheets)

• Base Salary Range: $32,000 – $42,000 per year ($15.50 – $20.00/hr)
• Bonus: Uncommon at this level; occasional performance or retention bonuses at larger institutions
• Equity: Not applicable
• Health Benefits: Medical, dental, and vision coverage; eligibility varies by employer and hours worked
• PTO: 10 to 15 days annually; sick leave per state or local mandate
• Common Perks: Subsidized or complimentary meals on shift; uniform provision; tuition assistance toward food service certifications

Figures are estimates based on general US market benchmarks and may be outdated. Adjust based on location, company size, and seniority level.

Work authorization in the United States is required for all applicants. Employment is contingent on successful completion of a background check; positions serving vulnerable populations, including pediatric, elderly, or residential program participants, may also require a drug screening. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, or any other characteristic protected under applicable federal, state, or local law. Reasonable accommodations are available to qualified individuals with disabilities throughout the application and employment process upon request.

The Assistant Cook delivers large-batch food preparation and kitchen operations in a high-volume institutional setting, executing standardized recipes and managing inventory, equipment, and food safety protocols across each shift. Reporting to the Executive and Sous Chef, this role supports production goals by maintaining ServSafe standards and ensuring a clean, organized kitchen aligned with local health department requirements.

Key Responsibilities

• Prepare and process fresh foods according to verbal and written guidance from the Executive and Sous Chef.
• Prioritize prep lists in accordance with current sales numbers, shelf life, and production goals.
• Read and execute standardized recipes, builds, and procedures in a timely manner.
• Independently prepare several large-batch recipes or procedures per shift while maintaining high personal and food safety standards.
• Utilize large-format commercial cooking equipment, including tilt skillets, stand mixers, grinders, graters, and slicers, in a safe and efficient manner.
• Ask for help or clarification on unclear recipe or procedural expectations, and report recipe discrepancies to the Chef based on ingredient adjustments or product availability.
• Perform opening or closing duties, including cleaning and organizing the kitchen area, equipment, walk-in refrigerators, freezers, and dry storage areas.
• Organize and rotate all inventory, including prepared ingredients and final product.
• Learn and adjust to last-minute needs and new product implementation.
• Store and label cooked food and ingredients according to local health department standards, including food hierarchy storage, proper cooling procedures, and temperature danger zone understanding, to avoid spoilage and cross-contamination.
• Advise supervisors of any quality, inventory, equipment, or environmental issues in the kitchen.
• Package and label prepared foods into designated storage areas.
• Maintain a clean and organized workspace and wash all dishes and implements used in production using a three-compartment sink and high-temperature commercial dish machine.

Required Qualifications

• Hold and maintain a current ServSafe Certificate or Food Handler or Manager's Card, and apply the principles this certification represents.
• One year of experience in institutional or high-volume food service.
• Basic knowledge of cooking terms, techniques, and the ability to identify various vegetables, proteins, and other ingredients.
• Ability to operate large-format food production equipment and commercial kitchen machinery.
• Competent knife skills and safety.
• Ability to read and understand standardized recipes and ask questions when unsure.
• Demonstrate excellent interpersonal communication skills.
• Ability to multitask and work with little supervision.
• Demonstrated ability to receive, respond to, and follow through with written and oral work-related instructions from supervisors and co-workers.
• Relevant education and experience may be substituted as appropriate qualifications.

Embedded within the hospital food service department, the Assistant Cook prepares and cooks food in sufficient quantities to meet all service requirements for patients, staff, visitors, and catering functions. Working closely with the food service team, this role ensures quality, portion control, and HACCP-compliant sanitation while orienting new staff and coordinating preparation timing across multiple service schedules.

Core Functions

• Prepare, season, and cook food for patients, staff, visitors, and special functions.
• Review menus to determine types and quantities of food.
• Prepare quality food in sufficient quantities to cover all service requirements.
• Coordinate timing of preparation to meet service schedules for patients, staff, visitors, and catering services.
• Adhere to standardization of recipes and portion control to prevent food waste and control cost.
• Provide care and sanitation of equipment in the production area.
• Adhere to sanitation and safety standards (HACCP).
• Participate in the process of ordering supplies.
• Give directions to personnel who assist in food preparation.
• Utilize knowledge of age-specific needs of patients in the performance of duties and responsibilities.
• Orient and mentor new staff members.

Qualifications & Experience

• Completion of a formal training program in food preparation preferred.
• Department of Health and Human Services certification preferred.
• Certification in Basic Food Safety and Sanitation, Certified Food Service Handler, or Food Service Manager certification preferred.
• Minimum one year of food service experience in quantity food preparation and production in a hospital, extended care facility, or other quality food service operation.
• Previous experience in food preparation in a hospital preferred.
• Knowledge of basic principles and requirements of food safety and sanitation.
• Knowledge of basic principles of nutrition as related to modified diets.
• Ability to work with minimal supervision in a fast-paced environment.

Reporting to the Head Chef, the Assistant Cook prepares and serves high-quality, person-centered meals and beverages for residents of a care facility, ensuring dietary preferences and individual nutritional needs are accommodated at every service. Partnering with the catering team, this role maintains clean kitchen and dining environments in line with legislation while fostering a warm communal atmosphere that supports resident dignity and independence.

Primary Duties

• Work closely with the team to prepare and serve high-quality food and beverages to residents.
• Promote healthy nutrition and hydration.
• Provide food that meets residents' individual needs and communicate with residents to ensure dietary preferences are accommodated.
• Conform to policies and procedures, maintaining a safe working environment.
• Keep kitchens and dining areas clean to meet relevant legislation and policy.
• Provide a high standard of service, promoting dignity, privacy, and choice.
• Ensure a warm and friendly communal environment, putting residents first.
• Support the team in helping residents achieve their personal potential.

Skills & Qualifications

• At least a Level 2 qualification in catering.
• Proactive problem-solving ability, with an inspiring and motivating approach to team leadership.
• Meticulous attention to detail in terms of cleanliness and quality.
• Friendly and approachable, with excellent communication skills.
• Strong team player who excels in the role and demonstrates respect for colleagues.

Sitting at the intersection of resort culinary excellence and remote-location hospitality, the Assistant Cook executes menu items to resort recipes while maintaining HACCP food safety standards and communicating with guests to exceed expectations and accommodate special dietary requirements. Operating across food and beverage teams, this role contributes ideas during menu reviews and represents the resort in internal training and competitions, with the ability to reside in a remote island location as a core requirement.

Duties

• Prepare and execute menu items to resort recipes.
• Maintain all HACCP food safety standards.
• Communicate with guests to solicit feedback, exceed expectations, and meet special dietary requirements.
• Assist with inventory taking of all wet and dry provisions and maintain a highly organized kitchen environment.
• Fulfill all required cleaning duties as scheduled.
• Contribute ideas for scheduled menu reviews.
• Participate in internal training and competitions as a representative.
• Work with food and beverage counterparts to respond efficiently to guest requests in keeping with service standards and philosophy.

Requirements

• Professional resort training or internships an advantage.
• Food Safety Certification required.
• Three or more years of experience in a professional cooking position, preferably in a remote resort or cruise ship location.
• Caribbean, overseas, remote resort, or cruise ship experience an asset.
• Exceptional organizational, time-management, and team-playing skills.
• Ability to relocate and produce a clean, valid police clearance.
• Ability to reside in a remote island location.

A key member of the care facility kitchen team, the Assistant Cook prepares and serves meals with strict personal hygiene and correct food storage practices, ensuring special dietary needs and health and safety requirements are met for residents. Collaborating across kitchen and care staff, this role actively engages with residents in conversation and meaningful activities, enabling people to live as independently as possible.

Functions

• Prepare and serve meals, including portion control and provision of special dietary meals where necessary.
• Implement health and safety in the kitchen, including food hygiene, infection control, and COSHH.
• Demonstrate meticulous personal hygiene within the kitchen.
• Ensure correct storage of all food.
• Actively engage with residents in conversation and meaningful activities.

Experience & Qualifications

• Hold a food hygiene certificate or be willing to undergo training to achieve this, as well as completing training in fire, health and safety, and infection control.
• Knowledge of Health and Safety and COSHH regulations, and specialist, modified, and cultural diet requirements, desirable but not essential.
• Ability to maintain concise written records.
• Strong initiative and ability to work independently as well as being a great team player.
• Motivation and passion to work with and enable people to live as independently as possible.

Delivering great customer service and a positive eating environment depends on the Assistant Cook, who cooks food to meet health and hygiene regulations and high standards while complying with food handling legislation and maintaining HACCP practices. Based within a community food service setting, this role handles cash and till operations alongside kitchen cleanliness and safety duties.

Accountabilities

• Cook food to meet health and hygiene regulations and high standards as directed.
• Maintain high levels of kitchen cleanliness and hygiene.
• Promote a positive eating environment through the delivery of great customer service.
• Maintain high levels of health and safety.
• Comply with food handling legislation.

Technical Qualifications

• Food hygiene training required.
• Previous cooking and food handling experience.
• Cash handling and till operation experience.
• Experience of HACCP in relation to food handling.
• Friendly and effective communicator.

As the Assistant Cook at the Belgravia Center, this role prepares meals following approved menus, supervises part-time kitchen staff and residents assisting with food preparation, and manages food purchasing, sanitation, and administrative record-keeping to ensure full regulatory compliance. The catering team at the center relies on this work to maintain safe, nutritious food service operations and accurate documentation across a 24-hour residential program.

Activities

• Prepare meals for all residents following approved menus that meet nutritional standards and regulatory requirements.
• Help plan menus and perform inventory, pulling all ingredients for next-day use.
• Ensure efficient operation of the culinary area and supervise part-time kitchen staff and residents assisting with food preparation and kitchen operations.
• Report and document resident rule violations when necessary.
• Purchase food and program supplies, ensuring food is stored and served in accordance with all state and local health department sanitation requirements.
• Conduct daily sanitation of kitchen and food storage areas.
• Conduct daily food sampling of all meals served during 24 hours for possible contamination.
• Ensure that safety procedures for knives are followed.
• Supervise the placement of commodities onto shelves and the storage and use of prepared food.
• Drive on agency business.
• Think and act quickly and efficiently in emergencies.

Position Requirements

• High school diploma or GED, and at least one year of full-time experience.
• SafeServ Food Handler certification required.
• CPR and First Aid certification required.
• Experience in preparing quality and quantity food.
• Ability to interpret and implement a dietician's menus, and plan and prepare well-balanced meals.
• Ability to use the equipment necessary to complete job responsibilities.
• Good professional relationships with consumers, co-workers, government and civic representatives, and community members.

Assistant Cook shapes the daily food service operations of a year-round School-Age Child Care Program, preparing, cooking, and serving food under the supervision of the Educational Director while maintaining a sanitary and efficiently run kitchen and storeroom. The work directly supports the health and wellbeing of children across multiple program groups, with this role responsible for following weekly menus, managing a simple supply inventory, and maintaining cooperative relationships with staff, parents, and visitors.

Operational Focus

• Follow the individual work schedule provided by the director and cooperate in total staff effort to improve center services.
• Prepare, cook, and serve food according to recommended practices.
• Follow weekly menus made in consultation with the director, and confer with the director when menu changes are indicated.
• Apportion food for children's groups according to need.
• Wash dishtowels and truck covers in the absence of a helper.
• Wash dishes and utensils according to sanitary practices, keep the kitchen and storeroom clean, sanitary, and orderly, and place garbage in designated covered receptacles.
• Keep kitchen equipment and utensils in good condition and inform the director of needed repairs or replacements.
• Keep a simple inventory of food and household supplies and be responsible for storing or supervising the storage of all supplies.

Knowledge Skills & Abilities

• Current food safety certifications required.
• Previous related experience in food preparation, preferably in large quantities, as well as dishwashing and housekeeping.
• Ability to read and write to follow written menus, recipes, and work schedules, and to keep a simple inventory of supplies.
• Ability to maintain sanitary work and personal habits.
• Friendly and cheerful personality, with the ability to maintain cooperative relationships with staff, children, parents, and visitors.
• Good health, including a current chest X-ray and annual physical examination after employment.

The Assistant Cook oversees food preparation, cooking, and service of fresh grab-and-go breakfast and lunch meals for approximately 1,000 children daily as part of a school-based culinary team committed to equity and healthy nutrition. Reporting to the kitchen team leadership, this role ensures full compliance with sanitation, health, and safety standards while making local food purchases and maintaining a welcoming environment for students and staff.

Key Deliverables

• Support the kitchen team in the preparation, cooking, and service of fresh meals for the school community.
• Play an active role in the daily food service for students and staff during meal times.
• Ensure a friendly and welcoming environment for students and staff.
• Ensure compliance with all sanitation, health, and safety standards by maintaining a clean and organized kitchen environment.
• Make local food purchases when necessary.

Professional Experience

• New York City Food Protection certification strongly preferred.
• Minimum of one to three years of experience in a related food services role.
• Experience in a commercial kitchen at an academic institution preferred but not required.
• Strong understanding of cooking methods, ingredients, kitchen equipment, and related processes.
• Extremely dependable, punctual, detail-oriented, and a strong communicator.

Embedded within the senior living food service department, the Assistant Cook manages overall food and dining services in the absence of the Food Service Manager, adhering to menus, recipes, and production systems while keeping required administrative and food service records up to date. Working closely with supervisors and care staff, this role communicates resident information appropriately and ensures accurate, current menus are posted with documented substitutions to support resident wellbeing.

Areas of Ownership

• Manage overall food and dining services in the absence of the Food Service Manager.
• Adhere to all menus, recipes, and production systems.
• Communicate and document any information regarding residents to the appropriate supervisor.
• Keep required administrative and food service records.
• Post current, accurate menus with documented substitutions.

Education & Experience

• Current Food Services Sanitation Certificate required.
• Experience as a chef or cook.
• Knowledge of nutrition and therapeutic diets.
• Ability to read and follow menus.
• Ability to read, write, and communicate in English.
• Ability to prioritize and be flexible.
• Ability to make responsible choices and decisions and act in a resident's best interest.

Reporting to the Cook, the Assistant Cook prepares and cooks nutritious, culturally appropriate meals for older adults at the Sunset Park Older Adult Center in compliance with DFTA and DOH nutrition, sanitation, and food safety guidelines. Partnering with the Cook and center staff, this role maintains records and inventory, upholds strict sanitary and workplace safety standards, and delivers respectful, professional customer service to a multilingual older adult community.

Role Responsibilities

• Provide respectful, confident, professional, and helpful customer service.
• Prepare and cook food in accordance with applicable nutrition, sanitation, and food safety guidelines.
• Follow menus and recipes as directed.
• Assist with cleanup and sanitizing of the work area.
• Maintain records and inventory as needed.
• Maintain strict sanitary and workplace safety standards, and report any unsanitary or unsafe conditions to the supervisor or director immediately.
• Follow guidelines for food safety and appropriate temperatures for hot and cold foods.
• Complete food protection certification training and attend additional trainings as requested.

Background & Experience

• High school diploma or equivalent required.
• Food Protection Certificate required.
• Experience cooking in a food establishment, including commercial, school, senior center, or other non-profit settings.
• Strong customer service skills.
• Ability to speak, read, and write in English.
• Bilingual in Spanish and English, or Cantonese and English, preferred.