Cook

CookMajor duties and responsibilities include:Independently prepares and cooks a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert itemsFollows menus, production sheets, and recipes to prepare items in the quantity neededGrills eggs, meat patties, pancakes, French toast; broils meats; makes cold sandwich fillings and assembles a variety of sandwichesUses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grillingSlices meat items by hand, confirming to specific size requirements or weight specificationsPrepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, and muffin battersPrepares and heats convenience items, and prepares pureed foods and adjusts consistency with thickenersWashes, peels, and cuts fruits and vegetables; assembles and mixes salad ingredients and dessert items, including gelatin molds and fruit crispsPlans cooking processes to produce meals on time and at the proper temperature which may require coordination of cooking several items with different cooking timesMakes a variety of desserts such as cobblers, brownies, cookies, and pastriesWeighs, measures, and assembles ingredients for regular and modified dietsOperates a variety of kitchen equipment and follows appropriate safety proceduresFollows sanitary food handling proceduresDisassembles and reassembles equipment for cleaningCleans and sanitizes work areas, and performs deep cleaning tasks when neededOperates industrial dish machinePerforms other related dutiesWork Schedule: Thursday to Monday, 5:30am - 2:00pm and 10:00am - 6:30pmPosition Description Title/PD#: Cook/PD99818SPhysical Requirements: Is subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing more than 40 lbs. with assistance of a lifting device or other workers. Manipulates cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy equipment. Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely. Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment.Working conditions: Performs work in areas of extremes of temperature. 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. Is exposed to steam, cooking odors, and noise from equipment and conversation. Is subject to hazards of cuts, bruises, strains, burns and falls in kitchen environment. Uses strong cleaning and sanitizing solutions which may frequently 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 physical 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.