Cook

Cook

Major duties and responsibilities include: Work assignments require knowledge and judgement. The work of this position involves the preparation of regular or special diet foods and meals. This includes cooking meats, poultry, fish, shellfish, and vegetables and making soups, gravies, sauces, desserts, and other foods. Must be able to work independently to prepare and cook a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items. Follows menus, production sheets and recipes to prepare items in the quantity needed. Cook hot cereals, concentrated or dehydrated soups, sauces, gravies. Grills eggs, hamburgers, meat patties, pancakes, French toast; makes cold sandwich fillings and assembles a variety of sandwiches. Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling. Slices meat items by hand confirming specific size requirements or weight specifications. Prepare fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, muffin batters. Prepares and heats convenience items; prepares pureed foods and adjusts consistency with thickeners. Wash, peel and cut fruits and vegetables by hand or machine. Assembles and mix salad ingredients and dessert items including gelatin molds and fruit crisps. Plans cooking processes to produce complete meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times. Attractively presents and garnishes food. Prepare a variety of desserts such as cobblers, brownies, cookies and pastries. Washes, peels, chops, grinds, pares, cuts, slices, dices, purees, dredges, flours, and bread items. Weighs, measures, assembles ingredients for regular and modified diets. Combines ingredients according to recipes to produce quality food items, minimizing preparation time and food waste. Pans foods for bulk thermalization according to recipe guidelines and production guidelines. Covers, dates, and stores leftovers according to established local policies/procedures. Operates a variety of kitchen equipment: oven, combi oven/steamer, grill, slicer, mixer, steam kettles, blender, food processor, scale; follows safety procedures regarding the operation of equipment. Follows sanitary food handling procedures; covers, labels and dates food items. Utilize or discard ingredients by expiration date. Disassembles and assembles component parts and accessories for cleaning. Cleans, stores and maintains all kitchen utensils, equipment and work areas practicing a clean as you go concept. Cleans and sanitizes assigned work areas: worktables, sinks, blast chillers, racks, carts. Achieves certification in food safety such as ServSafe and can apply knowledge of food safety, food temperatures, etc. Operates dish machine; checks detergent level and water temperature before washing and sanitizing cook equipment. Checks equipment to make sure it is free of food residue and soap. Cleans ovens, combi/steamer, slicer, mixer, steam kettles, grill daily. Collects trash, sorts and prepares items for recycling. Cleans floors, walls, and shelves assigned. Performs deep cleaning tasks such as cleaning walk-in refrigerators and freezers. May operate powered floor cleaning or steam equipment for deep cleaning. Prepares food production worksheets from computerized recipe files. Receives, rotates and stores perishable and non-perishable items according to service policies. Removes outdated or damaged goods from stock. Label all food items with contents and dates according to the labeling guidelines. Weighs, measures, and assembles ingredients accurately and according to standardized recipes or requisitions. Monitor and maintain proper spacing of food products from floor, ceiling and shelving to ensure adequate air flow and spacing of products for optimal food safety. Monitor for signs of pest notifying the appropriate individual as determined by local policy. Maintain accurate food inventories. Helps supervisors or higher-grade workers in ordering food in accordance with daily and weekly menu requirements.

Work Schedule: 5:30am - 2:00pm, of 10:30am - 7:00pm

Position Description Title/PD#: Cook/PD99818S

Physical Requirements: Is subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing more than 40 lbs. with assistance of a lifting device or other workers. Manipulates cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy equipment. Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely. Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment.