CUT- Cook I

Job Title

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Major 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 items

Follows menus, production sheets, and recipes to prepare items in the quantity needed

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

Plans cooking processes to produce meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times

Makes a variety of desserts such as cobblers, brownies, cookies, and pastries

Weighs, measures, and assembles ingredients for regular and modified diets

Operates a variety of kitchen equipment and follows appropriate safety procedures

Follows sanitary food handling procedures

Disassembles and reassembles equipment for cleaning

Cleans and sanitizes work areas, and performs deep cleaning tasks when needed

Operates industrial dish machine

Performs other related duties

Work Schedule: 6:00am-2:30pm or 11:00am-7:30pm determined by the needs of the organization.

Recruitment & Relocation Incentives: Not authorized

Critical Skills Incentive (CSI): Not approved

US Department of Veterans Affairs