Cook

Major Responsibilities:

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  Reviews production sheets and recipes to ensure quality and quantity needed for items to prepare. Prepares food on daily production report according to established guidelines. Maintains time and production records.
  
  



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  Measures and mixes ingredients according to recipe. Uses a variety of kitchen utensils and equipment including blenders, mixers, grinders, slicers and tenderizers to prepare soups, salads, gravies, desserts, sauces and casseroles.
  
  



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  Bakes, roasts, broils and steams meat, fish, vegetables and other foods per recipes. Carves and slices meats and cheese.
  
  



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  Garnishes, displays and serves food items according to standards and recipes.
  
  



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  Ensures proper storage and rotation of inventories in refrigerators and freezers. Monitors food temperatures and utilizes established procedures to ensure safe food handling techniques and prevent bacteria contamination.
  
  



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  Follows department standards for safe food handling, storage and sanitation. Maintain temperature logs for production areas per department standards.
  
  



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  Monitors accurate portioning and promotes food waste control. Prepares in small batches to help control waste/cost.
  
  



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  Must be able to demonstrate knowledge and skills necessary to provide care appropriate to the age of the patients served. Must demonstrate knowledge of the principles of growth and development over the life span and possess the ability to assess data reflective of the patient's status and interpret the appropriate information needed to identify each patient's requirements relative to his/her age-specific needs, and to provide the care needed as described in the department's policies and procedures. Age-specific information is developed further in the departmental job standards.
  
  

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  ServSafe Food Handler certification issued by the National Restaurant Association needs to be obtained within 1 year.
  
  

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  High School Graduate (or equivalent knowledge) in.
  
  

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  Typically requires 3 years of experience in food production in settings such as a hotel, restaurant or high end institutional environment.
  
  

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  Familiarity with diet restrictions and ability to adapt recipes accordingly.
  
  



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  Ability to measure and scale amounts of ingredients used in a recipe.
  
  



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  Proficient time management skills.
  
  



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  Strong interpersonal skills.
  
  

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  Operates all equipment necessary to perform the duties of the job.
  
  



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  Stands, walks, and reaches above shoulders the majority of the workday as well as squats, bends, twists, kneels and climbs throughout.
  
  



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  Continuously lifts up to 10 lbs., frequently lifts up to 20 lbs. and occasionally lifts up to 50 lbs.
  
  



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  Working atmosphere may contain fumes and odors from food and dust sources such as flour, spices, etc.
  
  



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  May be exposed to mechanical, electrical and chemical hazards. Protective clothing must be worn as necessary.
  
  



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  Will be exposed to sharp knives, other sharp cooking utensils, heat from ovens and other hazards in a cooking environment.