Cook

• Prepares, seasons and cooks various foods for consumption in cafeteria or patient rooms. Reviews menus and production schedules to determine quantities needed, plans cooking schedule in conjunction with supervisor and assists with stocking/ordering.

• Prepares food by following standardized recipes and procedures for food production. Reviews daily menus, recipes and production sheets to determine quantities, methods and timing required. Utilizes a variety of cooking methods such as baking, roasting, steaming, grilling and frying as required. Ensures all foods meet standards for quality of taste and temperature.

• Ensures food supplies are adequate for service area and determines additional quantities needed. May take pans of food to point of service when needed.

• Constantly ensures food preparation areas are clean, sanitized and orderly at all times. Uses proper chemicals and techniques to clean work surfaces, tools and equipment. Maintains standards for personal hygiene by wearing properly cleaned uniform at all times.

• Properly documents leftover foods, uses correct food labeling system, accurately logs temperature of foods, and accurately completes production records, noting both amounts prepared and leftover.

• Participate in job related training and in-service education.

• Performs other duties as assigned to facilitate the operation flow of the Food and Nutrition Department.

Position Requirements:

Minimum Education:

• Required: N/A - Not Applicable

• Preferred: High School Diploma

• Specify Degree(s): Culinary training acquired through culinary school or years of experience in institutional setting

Minimum Experience:

• Required: Less than one year of previous job-related experience

• Preferred: 1-2 years of previous job-related experience

Compensation