Dietary Cook

REQUIREMENTS: 1. 2 years experience in large quantity institutional cooking preferred. 2. High school graduate desirable. 3. Able to read, write and follow oral and written instructions. 4. Some course work in food preparation, estimating food quantities and requisitioning supplies is preferred. 5. Must have knowledge of sanitation standards and practice good personal hygiene. 6. Some kitchen experience is essential. 7. Must be able to cook a variety of foods in large quantities and be familiar with the use of standardized recipes. 8. Must have knowledge of cooking characteristics of various types of dishes. 9. Must be familiar with operation and care of equipment. 10. Able to stand and walk most of the day and lift up to 25 pounds 11. Must be able to perform simple repetitive tasks on a continuous basis REPORTING: The Cook reports to the Dietary Services Supervisor. JOB DUTIES: 1. Prepares meals handling and preparation of food in accordance with high quality food preparation, sanitation and safety standards. 2. Meets demands of meal schedules, avoiding waste through the use of standardized recipes. 3. Cooks and serves foods for regular and special diets according to the written menu. 4. Meets food production schedules. 5. In charge of ensuring the food is stored correctly and labeled. 6. Supervises and instructs kitchen workers during shift. 7. Maintains high standards of sanitation in food handling and in the work area. 8. Assists with the serving of the tray line. 9. May be responsible for overseeing food for banquets and other special functions as directed. 10. Notifies supervisor of items low in supply. 11. Other duties as assigned by the Dietary Services Supervisor and/or Administrator. #J-18808-Ljbffr