Cook

Job Summary:
The Cook will prepare and cook large batches of food that will be served to patients, patrons, customers,
guests, employees, or students.

Duties/Responsibilities:
? Cleans, cuts, prepares, and cooks meat, fish, or poultry to a safe temperature.
? Prepares and cooks various items according to menus, special dietary or nutritional requirements, or
numbers of portions to be served.
? Bakes breads, rolls, and pastries.
? Apportions and serves food to patients, patrons, customers, guests, employees, and students.
? Washes cooking equipment such as pots, pans, dishes, utensils, and other pieces.
? Develops, compiles, and maintains food records regarding use and expenditures.
? Inventories supplies and equipment.
? Determines, or assists in determining, meals, menus, and prices.
? Ensures the cleanliness and functional operation of galley equipment, kitchen appliances, and work
areas by routinely cleaning and inspecting each piece.
? Performs other related duties as assigned.
? Adheres to the facility’s Standards of Excellence.
Required Skills/Abilities:
? Excellent verbal and written communication skills.
? Basic understanding of or ability to learn sanitation and regulations for workplace safety.
? Basic understanding of or ability to learn food handling techniques, preparation, and cooking
procedures.
? Must be able to work quickly and efficiently.
? Must be able to work well as part of a team.
? Must be able to work well under pressure.
? Ability to maintain personal cleanliness.