Cook

Job Description

Job Description

Prepares seasons, and cooks soups, meats, vegetables, desserts, and other food items for consumption. Carries out meal preparation in a thorough and efficient manner, which results in appealing, nutritious food for our residents, staff and public visitors. Maintains a sanitary, neat and attractive setting in the food preparation areas.

ESSENTIAL DUTIES AND RESPONSIBLITIES:

Adheres to all local, state and federal regulations.

Follows department-specific policies, procedures and processes to assure standardized practices.

Maintains the kitchen and serving line areas in a sanitary, neat, and aesthetically pleasing manner.

Prepares and utilizes food supplies in an efficient manner, to ensure efficient use of food resources.

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

Cuts, trims, and bones meat prior to cooking.

Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.

Follows standardized recipes in food preparation.

Adds seasoning to foods during mixing or cooking.

Observes and tests foods being cooked by tasting, smelling and piercing with fork to determine that it is cooked.

Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to full orders.

Implements infection control and safety processes, which reflect regulatory and industry standards, as evidenced by:

Assures that a safe and sanitary environment is maintained.

Monitors food temps, food temp. logs, equipment temp. logs, food storage, follows cleaning schedules, to assure compliance with sanitation laws/regulations.

Complies with state and federal sanitation regulations.

Follows infection control and safety policies/procedures.

Provides feedback to department manager about safety issues.

Assures proper serving size and diet requirements are prepared.

Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.

Records temperature for walk-in freezer, walk-in cooler, and all other refrigerating equipment in the Nutrition Services department.

Checks temperature of food while it is being served. Records in book.

Properly labels food for storage in designated areas.

Participates in Continuous Quality Improvement activities.