Cook

Food Preparation / Production Responsibilities

Reviews menus, patient census information, production guides and pre-prep sheets to determine type and quantities of food to be prepared

Prepares meal items according to planned menus and standardized recipes; refers to food service director or dietitian the need for menu changes

Prepares food according to safe food handling guidelines in the  Dietary Procedures Manual – Food Service Management and HACCP and state and federal regulations

Prepares food in a timely manner to preserve food quality and serve meal on time

Operates a variety of kitchen utensils and equipment such as blenders, mixer, food slicer, steamer, food processor, convention oven, range and tilt skillet

Prepares consistency modified and diet foods appropriately

Bakes, roasts, broils, and steams food items to prepare for consumption

Completes pre preparation as needed or assigned including washing, peeling and cutting vegetables and fruits to prepare for use

Slices meat and measures or weighs for menu compliance and nutritional accuracy

Prepares and serves food attractively using gravies, sauces and garnishes as on menu

Tests and observes food by tasting for palatability.

Monitors and records food temperatures prior to meal service

Uses nutritionally equivalent substitutes when required and refers to food service director or registered dietitian for approval

Prepares and assists with special function meals

Meal Service Responsibilities

Promotes customer service and patient enjoyment of meals and dining

Uses menus and tray tickets to serve meals correctly

Meets meal schedules and has meals ready to serve on time

Serves meals attractively using appropriate garnishes, serving utensils and dinnerware

Use safe food handling techniques as identified in the state and federal codes and regulations

Uses proper hand washing techniques

Thaws foods appropriately

Stores food using correct packaging and labeling

Uses gloves appropriately and changes when required

Checks refrigerators and freezers for correct temperatures. Notifies food service director if problems

Follows the cleaning schedule

Cleans the equipment and work area after each use.

Cools, stores and reheats cooked foods according to procedures

Sweeps and mops kitchen floors when assigned

Takes trash to dumpster if assigned

Washes pots and pans when assigned

Administrative Responsibilities

Assumes responsibility for the department in the absence of the assistant food service director and food service Director. Serves as “Person in Charge”.

Education

High school diploma, preferred. Ability to read, write and do math needed for recipes required

Experience

One year as cook in a large-scale cooking operation, preferred.

Physical Demands

Lifting 50 pounds maximum with frequent lifting and / or carrying of objects weighing up to 25 pounds. Standing, stooping, crouching, smelling, tasting, reaching, handling, fingering, feeling, color vision

Disclaimer :

This description is designed to indicate the general nature and level of work for this position. It is not intended to describe minor duties or other responsibilities that may be periodically assigned.