Cook

Cook

The work of this position is involved in 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. Additional duties include but are not limited to:

• Works 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.
• Cooks 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 to specific size requirements or weight specifications.
• Prepares 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.
• Washes, peels and cuts fruits and vegetables by hand or machine. Assembles and mixes 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.
• Makes a variety of desserts such as cobblers, brownies, cookies and pastries.
• Washes, peels, chops, grinds, pares, cuts, slices, dices, purees, dredges, flours, breads 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 rethermalization 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.
• Gathers test data to assist management in making purchasing and menu pricing decisions.

Work Schedule: Monday through Friday, 5:00 am to 1:30 pm OR 11:30 am to 8:00 pm. Position Description Title/PD#: Cook/PD99818S Critical Skills Incentive (CSI): Not Approved. Relocation/Recruitment Incentives: Not authorized