Cook

Cook

Major duties and responsibilities include:

• Independently 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.
• Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling.
• 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.
• Weighs, measures, assembles ingredients for regular and modified diets.
• Operates a variety of kitchen equipment and follows appropriate safety procedures.
• Gathers test data to assist management in making purchasing and menu pricing decisions.
• Maintains clean and sanitary conditions in all storage areas.
• Records temperatures of food and food storage areas, reports discrepancies to Supervisor.
• Maintains security of storage areas.
• Enters work orders for all maintenance issues and/or reports to Supervisor.
• Receives and stores all products delivered to the Service.
• Ensures that subsistence is received in a safe and sanitary manner and that accurate quantities are received and added to running inventories.
• Makes corrections on invoice for errors in quantity, omissions and rejected items.
• Stores all food and expendable supplies according to food safety standards and specifications (quality, delivery temperature, cleanliness, in-tact packaging, weight).
• Inventories subsistence and maintains running inventories of all subsistence and supplies.
• Takes physical inventory of all food and supply on at least a weekly basis for the purpose of generating food and supply orders.
• Ensures that all subsistence is rotated and used according to food safety standards.
• Determines subsistence needs based on vendor and menu, documenting appropriately on an ongoing basis.
• Requisitions items in accordance with menu requirements, diet census, oral/written instructions, and computer reports.
• Operates the computer to record and retrieve recipe, menu, order, and inventory data and to produce reports of such information for various NFS areas.
• Plans foods for bulk production according to forecast reports and production worksheets.
• Performs other related duties.

Work Schedule: Monday-Friday 5:00 am - 1:30 pm or 6:00 am - 2:30 pm

Position Description Title/PD#: Cook/PD99356S

Physical Effort: Subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted. Manipulates cumbersome and heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on caster, or operating heavy equipment. Manual dexterity needed to safely operate equipment and to handle sharp knives and blades. Hand-eye coordination and ability to concentrate and react quickly to serve food and operate equipment. Working Conditions: Performs work in areas of temperature extremes. Work is carried out in kitchen/dish room areas that are often hot, uncomfortable, and noisy. Environment includes exposure to extreme cold while working in walk-in refrigerators and freezers for extended periods of time to complete duties. Works with other cooks, food service workers, and supervisors. Exposed to stems, cooking odors, and noise from equipment and conversation. Subject to hazards of cuts, bruises, strains, burns and falls in kitchen equipment. Strong cleaning and sanitizing solutions may be skin and respiratory irritants. Performs work in patient care settings where there may be exposure to contagious disease. May have contact with patients who demonstrate verbally and/or physically aggressive behavior. Required to wear proper hair covering and clean uniform. Wear disposable gloves when handling food for service, and proper protective equipment when completing cleaning activities.