Cook

Cook

Independently prepares all types of food for regular and modified diets. Prepares, cooks, seasons, and portions food for all meals so that the completed food products are ready at the appropriate temperature and time and are visually appealing to customers. Prepares menu items using special or difficult recipes that require numerous interrelated steps, many ingredients, and lengthy preparation time. Calculates and determines serving portions from quantities of food issued to include meats, poultry, seafood, vegetables, fruits, sauces, and gravies for regular and modified diets. Coordinates the cooking of items prepared by other cooks at one or more work centers. Grills eggs, meat patties, pancakes, French toast; broils meats; 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, and muffin batters. Prepares and heats convenience items, and prepares pureed foods and adjusts consistency with thickeners. Washes, peels, and cuts fruits and vegetables; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crisps. Makes a variety of desserts such as cobblers, brownies, cookies, and pastries. Tests and evaluates new food products. Develops and modifies standardized recipes. Advises lower grade food service workers and cooks on tray assembly issues, dishwashing procedures, and quality control issues, such as plating techniques, tray arrangements, and practices to maintain temperatures and safety of food. Performs other related duties.

Work Schedule: 7:00am-3:30pm, alternating weekends and holidays, subject to change based on the needs of the facility.

Position Description Title/PD#: Cook/PD99817S 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 steams, 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.