Cook-full time (32 hours per week)

The Cook is responsible for preparing high quality foods using planned menus and recipes. He/she provides meals in a safe, sanitary, cost-effective and attractive manner. The Cook is knowledgeable about food products, recipe calculations and preparation methods. He/she can anticipate future needs and plan ahead for maximum efficiently. The Cook accurately adheres to stringent time schedules and functions as a team with other Cooks and Dietary Aides to deliver meals and snacks on time. The Cook exhibits knowledge of proper food handling methods and sanitation procedures. He/she is familiar with all kitchen equipment and is responsible for their daily maintenance and cleanliness. The Cook is responsible for attending appropriate in-service education sessions as presented in the department. Practices proper food handling/HACCP techniques.

Specific Job Functions

Performs cooks function

Makes production recommendations (i.e. streamlining, quality improvement).

Continues education resulting in certification by County.

Anticipate cafeteria needs and takes initiative to meet those needs during meal service.

Accurately follows menus and recipes as planned.

Prepares regular menu, special patient snacks and therapeutic patient trays according to written menus.

Adheres to time frames for production and meal service.

Demonstrates ability to anticipate future production needs.

Assists Supervisor in serving patient trays and checks for accuracy in portion size and plate appearance.

Answers phone promptly and responding accordingly.

Is responsible for retrieving email and responds accordingly.

Practices methods of pre-preparation, whenever feasible and safe, to streamline food production.

The Cook is responsible for preparing high quality foods using planned menus and recipes. He/she provides meals in a safe, sanitary, cost-effective and attractive manner.

The Cook is knowledgeable about food products, recipe calculations and preparation methods. He/she can anticipate future needs and plan ahead for maximum efficiently.

The Cook accurately adheres to stringent time schedules and functions as a team with other Cooks and Dietary Aides to deliver meals and snacks on time.

The Cook is responsible for attending appropriate in-service education sessions as presented in the department. Practices proper food handling/HACCP techniques.

Maintains food preparation equipment and participates in regular cleaning schedule.

The Cook exhibits knowledge of proper food handling methods and sanitation procedures. He/she is familiar with all kitchen equipment and is responsible for their daily maintenance and cleanliness.

Always follows professional standards with regard to personal hygiene and protective attire (gloves, hair covering, apron, uniform, shoes, socks and stockings).

Education N/A

Licensure N/A

Certifications Current Safe Serv. certification preferred

Registrations N/A

Experience Prior experience in a commercial or institutional food service operation. Ability to read, write and communicate in English