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Assistant Cook

Encinitas, CA

Supervisory Responsibilities

No positions report directly to this position. Supervisory responsibilities may include helping to train, orient or review the work of others.

Qualifications and Experience

Background in large quantity food preparation or restaurant experience.

A Food Handler’s Certificate preferred.

Culinary school background highly preferred.

2 – 4 years kitchen experience.

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 50 pounds and to push and pull up to 200 pounds.

Work involves continuous standing, bending and repetitive wrist and forearm motions.

A minimum of 4 years of high school or the equivalent skills.


Cook entrees, vegetables and other side dishes.

Produce a variety of salad vegetables with a professionally finished appearance.

Daily preparation of breakfast fruits, juices and desserts.

Quantity preparation of salad dressings, sauces and chutney as needed for menus.

Safely utilize and serve leftovers one time, except to public areas.

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.

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.

We offer a competitive benefits package that includes paid vacation and sick time as well as medical, dental, and retirement programs.

The applicant selected for this position must provide documentation of legal authorization to work in the United States. 

Local candidates only, please. No reimbursement for relocation costs offered for this position.

Please email your resume and salary requirements to resumes@yogananda-srf.org. No phone calls please.

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