Foodservice Cook

Food Service Cook
Purpose of Job: Under the general supervision of the Chef on duty, strives to constantly and consistently assure maximum resident satisfaction and dining pleasure through quality food preparation, cooking techniques and service.
Responsibilities and Duties:
Essential Duties:

• Prepares, seasons and cooks soups, meats, vegetables, desserts, sauces, stews, casseroles and other food stuffs for consumption in the dining room and the Health Care Center.
• Reads menu to estimate food requirements and procures it from storage, freezer, or refrigerator.
• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles.
• Measures and mixes ingredients according to recipe.
• Bakes, roasts, broils and steams meats, fish, vegetables and other foods.
• Observes and tests food being cooked by tasting, smelling and piercing with a fork to determine that it is cooked and properly seasoned.
• Carves meat, portions food on serving plates, adds gravies, sauces and garnishes servings to fill orders.
• Prepare and cook meals for residents requiring special diets.
• Ensures food items are prepared for residents in the Health Care Center in accordance with the food code worksheet.
• Performs other related duties as directed by the Chef, Food Service Manager, or the Director, Food Service.

Marginal Duties:
Washes, peels, cuts and shreds vegetables and fruits to prepare them for use.
Cut, trim and bone meat prior to cooking.
Bake bread, rolls, cakes and pastry.
Provide assistance on the line such as tray set-up, salad preparation, etc.
Maintains work area in a neat and orderly manner.
Performs other related duties as assigned by the Chef, Food Service Manager, or Director, Food Service.
Environmental, Physical, and Other Conditions:
~ Must pass pre-employment requirements (criminal background check, drug screening, etc.) in accordance with regulatory and accrediting agencies.

Army Residence Community