COOK

Description

The Cook reviews menus to determine type and quantities of meats, vegetables, soups, and desserts to be prepared. Plan cooking schedule to assure that each item is done at the necessary time. Confer with the Dietary Manager regarding therapeutic diets, use of leftovers, and quantities to prepare.prepares meals by recipes using a variety of kitchen utensils and assist with the serving of food in the cafeteria.

Prepare food for hospital patients, employees, and visitors.

Procure food from storeroom or refrigerated area. Prepare or supervise the preparation, cooking, and service of meats, vegetables, hot breads, soups, desserts, and special hot foods for therapeutic diets. Observe and taste the food being cooked and season accordingly.

Carve, cut, or apportion food for standardized service.

Prepare patient trays with hot food according to individual diet order. Serve cafeteria line for employees and guests.

Requirements

Some kitchen experience is essential. Graduation from high school or GED. Experience in Institutional cooking desirable. (Cook)

Ability to work cooperatively with others.

Ability to exercise judgment and initiative in preparing and serving food.

Ability to follow standardized recipes and to control serving portions.

Skills:

Basic computer knowledge.

Must be able to read and understand written instructions, recipes, and labels. Must be able to communicate with food service personnel and supervisor.

Form perception and color discrimination are required to detect differences in appearance of food indicating completion of cooking time, deterioration or contamination.