Cook

Summary:Prepares and cooks meals for residents and employees of institution by performing the following duties.Essential Duties and Responsibilities:include the following. Other duties may be assigned.

Reviews menus, spread sheets and production sheets to determine type and quantities of food to be prepared. Prepare meals according to planned menus and standardized recipes in a sanitary manner to ensure the utmost in quality with a minimum of waste. Observes HACCP guidelines in the preparation and service of food.

Prepares therapeutic diets that ensure proper texture and nutrient composition. Uses nutritionally equivalent substitutes when required. Records menu changes and alternates daily.

Operates a variety of kitchen utensils and equipment, such as blenders, mixers, food processors, toasters, fryers, steamers. Bakes, roasts, broils, steams, frys food items to prepare for consumption.

Washes, peels, cuts, and shreds vegetables and fruits to prepare for use.

Tests and observes food by recording temperatures, tasting, smelling and appearance for palatability.

Meets meal schedules. Serves meals according to portion control. Slices portions of meat for individual servings. Adds gravy, sauces and garnishes as required. Checks meal trays for accuracy before they leave the kitchen.

Maintains the Dietary department according to established rules and regulations. Directs and assists in performing daily and scheduled cleaning duties.

Stores food in designated areas utilizing knowledge of temperature requirements, food spoilage, and sanitation.

Utilizes supplies and equipment properly and without waste.

Supervises kitchen operations in the absence of the Dietary Manager.

Thinks and acts calmly and logically to meet unusual occurrences of the job.

Will be required to perform tasks utilizing Universal Precautions.

Perform other duties as need arises and/or assigned.

This job may be subject to any of the following specific positions:

Early Cook

Late Cook