COOK - PART TIME

Cook

Responsibilities

Reviews menus to determine type and quantities of meats, vegetables and soups to be prepared. Plans cooking schedule in conjunction with supervisor and / or dietician to ensure that food will be ready at specified times. Confers with dietician and / or supervisor regarding modified diet preparation and use of leftovers. Prepares or supervises washing, trimming, cooking, and seasoning of food items for each meal. Measures and mixes ingredients according to recipes using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers and tenderizers to make sauces, soups, stews, casseroles, entrees and vegetables. Bakes, roasts, broils, and steams meats, fish and other foods. Tests food being cooked by tasting, smelling and/or piercing to determine that it is cooked. Adjusts heat controls and timers on ovens, grills, etc., as required. Procures foodstuffs from refrigerator, freezer or other storage area. Carves portions of meats, fish and fowl for individual serving units. Apportions servings according to menu combinations or orders for patients. Provides assistance on the line such as tray set-up, salad preparation, etc. Maintains cooking area in a clean, neat, and orderly manner. Relates to and cares for the age specific patient population of children, adolescents, and geriatric patients. Attends ALL mandatory training sessions. Successful completion of all applicable demonstrational competencies. All other assigned duties.

Qualifications

Must be at least 21 years of age High School graduate or G.E.D. preferred One year experience in quantity food preparation. Must be able to read, write, make simple calculations and follow written and oral instructions. Must have some formal on-the-job training in food preparation, cooking, estimating quantities of food needs, storage of food supplies, requirements of sanitation and safety in handling food and equipment. Must have knowledge of all kitchen equipment, i.e., meat slicer, convection steamer, gas ovens and ranges, grill and deep fryer. Must be familiar with standardized recipes and food products.