Cook

POSITION SUMMARY Under the direction of the Food Service Director and/or the Kitchen Supervisor prepares foods following designated recipes and quantities using production sheets while maintaining a clean and sanitary work area. ESSENTIAL DUTIES The primary responsibility of the cook is to provide the highest quality of service to customers at all times. Other responsibilities include following recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other food stuffs for consumption in eating establishments. This food preparation will include operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting meat, poultry and fish for culinary use. The Lead Cook may clean and sanitize work station and equipment, and must follow all regulatory rules and procedures. ESSENTIAL RESPONSIBILITIES Consistently uses recipes and production sheets, recording differences. Consistently prepares hot foods for patients, staff and all catering functions, meeting established standards for quality and quantity Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles. Measures and mixes ingredients according to recipe, using variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, gravies, desserts, sauces, and casseroles in accordance with all diets. Always sets up work area for preparation of current days’ work and keeps area organized. Consistently bakes and roast with correct temperatures. Assures taste of food is correct and temperature control record is filled out each meal and problems are corrected. Performs assigned tasks quickly and ready on time. Always performs pre-production for the next day menus. Assures that cooking/baking follows restrictions for therapeutics diets, also modification in diet consistency and proper portion control is being observed. Uses leftovers effectively. Does not over/under cook product. May supervise other cook Participates in CQI. May be crossed trained in other areas where applicable. May be required to vary shifts and/or weekend rotation as the needs of the department dictate. May include overtime. Specific Responsibilities for Lead Cook ONLY Responds to changes in the workload schedule as necessary. Continually use time in a productive manner. Responsible for the preparation of all hot food and/or bakery good items used for tray line, cafeteria or special functions. Supervise other cook and may supervise kitchen or cafeteria employees. SKILLS AND ABILITIES Skillfully use machines needed for your work. Read menus or drawings of the items to be made. Measure, cut, or otherwise work on materials or objects with great precision. Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials. Picture what the finished product will look like. Accept responsibility for the accuracy of the work as it is turned out. Able to comprehend verbal and written instructions in English. Stand and walk for long period of time. Uses eyes, hands, coordination to operate food equipment’s. Perform routine or repetitive work. Speak clearly and listen carefully. Communicate well with many different kinds of people. Uses special record keeping procedures. Recognizes errors in recorded information. Uses time efficiently and effectively. Maintains a professional appearance at all times. Able to comprehend verbal and written instruction in English. Bilingual (English/Spanish) Preferred. Other Required Skills Knowledge of kitchen equipment. Supervisory skills. PHYSICAL DEMANDS Heavy Work: This position is primarily heavy work in nature. The maximum amount of lifting is one hundred pounds. Exerts up to 20lbs. of force occasionally, and 10lbs. of force frequently to lift, carry, pull or push, or otherwise to move objects. Walking and standing to a significant degree at a production rate. ENVIRONMENTAL CONDITIONS Exposure to heat up to 140 degrees, cold temperatures below zero, fumes, and noises from operation of food processing equipment’s, odor and wetness. Exposure to moisture and heat sufficiently high to cause marked bodily discomfort. Exposure to fire, slippery floors, mechanical and electrical food service equipment’s, and institutional grade sanitation equipment’s and chemicals. PERSONAL PROTECTIVE EQUIPMENT This position involves minimal exposure to infectious waste, which mandates the use of masks, gloves and gown. Protective clothing and equipment’s include non - skid rubber - soled shoes, aprons, and hair covering. Glove is only required when working with the preparation or service of food. REASONING DEVELOPMENT Apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form. Deal with problems involving several concrete variables in or from standardized situations. MATHEMATICAL DEVELOPMENT Add, subtract, multiply, and divide all units of measure. Perform the four operations with like common and decimal fractions. Compute ratio, rate, and percent. Draw and interpret bar graphs. Perform arithmetic operations involving all American monetary units. LANGUAGE DEVELOPMENT Reading: Passive vocabulary of 5,000-6,000 words. Read at rate of 190-215 words per minute. Read instructions, rules, etc., looking up unfamiliar words in dictionary for meaning, spelling, and pronunciation. Writing: Write sentences, using cursive style, proper punctuation and employing adjectives and adverbs. Speaking: Speak clearly and distinctly with appropriate pauses and emphasis, correct pronunciation, variations in word order, using present, perfect, and future tenses. RELATIONSHIPS TO DATA, PEOPLE AND THINGS Data: Compiling: Gathering, collating, or classifying information about data, people or things. Reporting and/or carrying out a prescribed action in relation to information are frequently involved. People: Speaking-Signaling: Talking with and/or signaling people to convey or exchange information. Includes giving assignments and or directions to helpers or assistants. Things: Precision Working: Using body members and/or tools or work aids to work, move, guide or place objects or materials in situations where ultimate responsibility for the attainment of standards occurs and selection of appropriate tools, objects or materials and the adjustment of the tool to the task require exercise of considerable judgment. QUALIFICATION Specific Vocational Preparation: Formal and on-the-job training in institutional job preparation. To do this job, you must have the following amount of total education and/or experience: Minimum of one year experience. Proven experiences in large scale food preparation. Knowledge of cooking methods/procedures, including types of preparation and related routines. #J-18808-Ljbffr Westchester General Hospital