Cook (1.0 FTE) - Food Services Kitchen

Cook/Baker

FTE: 1.08 (80 hours per pay period) Workdays: Monday - Friday Shift(s): Days/Evenings/Rotating Weekends Shift Length: 8 hours Location: In-Person

Purpose of this position: Under the supervision of chef, baker/cook assists in preparation and presentation of food for patients, employees, visitors, and special functions. Assists in the overall sanitation of kitchen equipment.

Responsibilities:

• Checks menu and recipes via standardized recipes
• Checks supply of necessary ingredients
• Prepares meal selections such as hot cereal, soups, gravy, roast beef, pork, breads, and desserts, including pastries, cakes, and cookies
• Operates kitchen appliances such as range, tilting brazier pan, slicer, chopper, steamer, steam jacketed kettle, mixer
• Serves as back-up for other cooks
• May prepare special food items in accordance with special diet requirements
• May assist in related facilities services operations
• Prepare standardized recipes
• Performs quality and quantity checks
• Use proper methods in receiving, handling, and storing products
• Uses production sheets according to procedures
• Avoids waste, assists in cost containment; trains and provides work directions to residents (inmates) in a kitchen work program at a County correctional facility, including such tasks as meal preparation, cleaning cooking/eating utensils, cleaning floors, and set-up/serving of food; performs related duties as required
• Under the direct supervision of the chef, prepares and portions food for patients, employees, and special functions. Prepares baked goods and desserts for cafeteria and patients
• Performs various baking tests for custards, muffins, and danish, and tests new recipes
• Schedules daily food preparations as patient and cafeteria menus dictate
• Assigned to supervise and assist in the operation of the patient tray line
• Assists in checking various perishable and nonperishable food orders
• May place weekly food orders for milk, bread, etc
• Responsible for the cleaning and proper use of equipment and reports repairs as needed
• Works alternate weekends and may assist in providing work direction to other kitchen employees
• Performs work of equal skill and responsibility as directed. May also perform work of a higher level in preparation for increased responsibility and may be requested to do work of lesser responsibility when the workload of the department so requires