Cook

Cook (Food Services)

• Must have strong knowledge of residents' dietary needs and special diets.
• Prepares food for special events and daily meals as needed.
• Works closely with Dietary Manager and Dietary Supervisors.
• Strong working knowledge concerning proper food storage procedures, e.g., defrosting frozen food, cooking at required temperatures, and maintenance of food at safe temperatures.
• Works cooperatively with other cooks evaluating leftovers and plans for use; labels, dates, and stores leftovers properly.
• Monitor the temperature of the freezer and refrigerator.
• Keeps work area clean and sanitizes work surfaces, takes out trash as necessary; performs assigned cleaning duties, e.g. dishes, cookware, flatware, and trays using approved procedures.
• Follows menus accurately, demonstrating accuracy in weighing, measuring, and portioning food.
• Consults menus/recipes for thawing and doing advance preparation when possible; completes and posts menu sheets daily.
• Demonstrates the ability to operate electric and steam cooking equipment and dishwashers; cleans equipment, pots, and pans, after use; reports repairs as needed.
• Receives deliveries in accordance with purchase orders.
• Follows the master menu plan, adjusting for nutritionally equivalent substitutes, leftovers, and emergencies.
• Ability to work in a fast-paced, multi-tasking environment.
• Assists in the daily cleanup of kitchen.
• Any other duties assigned by the Dietary Manager and Dietary Supervisors.