Cook Per Diem

Cook Per Diem

The Cook implements menus and coordinates food preparation and serves meals. Responsibilities include ordering, inventory and preparing food items for the clients, staff and visitors of the facility, guaranteeing appealing, nutritious, and high-quality meals and snack are served. Preparation and serving activities are performed in accordance with the menus planned, food service policies, sanitary guidelines and food sensitivity/allergy requirements. Cleaning of the kitchen and services areas and equipment utilizes proper infection control procedures.

Plans and prepares foods in accordance with facility policies, approved dietary guidelines and recipes/menus provided by supervisor or Dietician.

Plans individual cooking schedule so that all foods for regular and therapeutic menus and special functions will be properly cooked and ready at appropriate time.

Follows recipes and portioning procedures to prepare meats/entrees, gravies, casseroles, vegetables, soups, salads, and desserts for daily menu.

Stores and prepares food safely i.e. maintains accurate temperature logs, in range hot/cold storage, prompt freezer/refrigeration, stock rotation, labeling/dating food items and discarding out-of-date food.

Sets up steam table in such a way to make them attractive and easily served in standardized portions, labels food according to modification.

Prepares leftover food for proper storage labeled with description of food and date; and assists with the cleaning of steam table and pans.

Directs activities of staff who assist in preparing and serving meals.

Takes recommended measures to prepare food to preserve nutritional benefits.

Monitors serving line and may serve foods throughout serving periods to ensure that foods are available to replenish when needed without delay.

Records equipment and food temperatures and meal counts daily.

Keeps cooking area in kitchen clean and orderly, and transports trash to dumpster.

Cleans and inspects equipment, kitchen appliances and work areas to ensure cleanliness and functional operation.

Takes inventory of supplies and equipment. Checks and inspects food products and supplies as delivered. Assists in storage of supplies and food products.

Applies culinary and cooking techniques needed for special and/or restrictive dietary requirements.

High school graduate or equivalent required.

Two or more years' experience in food service role in preparing food for institutions, such as school, hospital or cafeteria preferred.

SERV Safe Certification or similar food safety certification, where required by the state, facility.