Cook

RESPONSIBLE TO:    Production Manager, Food Service Manager

POSITION DESCRIPTION:   Kitchen, service areas, storage areas

GENERAL DESCRIPTION:  The cook is responsible for all aspects of the meal service, from preparation of healthy and attractive meals for residents and staff (conforming to departmental standards and State code) to clean up of their work areas.

DUTIES AND RESPONSIBILITIES:   

                 Must be available to periodically work more than eight (8) hours per day or more than forty (40) hours per week.

                Open or close the kitchen according to approved procedures for unlocking/locking, turning equipment on/off, setting up, closing                  work areas, etc.

                 Act in a supervisory capacity in the absence of management personnel.

                  Decide and follow through on coverage for call-ins as needed.

            Prepare and cook all foods related to breakfast, lunch, supper and/or the cafeteria meals, using standardized recipes and      procedures; production; and pre-prep sheets.

                  Follow sanitary food handling procedures and maintain correct temperatures throughout food production service and storage.

                   Serve meals using appropriate utensils and portions.

                 Take and log temperatures of all food on the service line (hot and cold) prior to service.  Follow through to heat or chill and foods not meeting standards.

                     Set up (and prepare as needed) food and beverages for special functions.

                     Work special functions as assigned.

                     Clean and sanitize work areas and equipment during and at the end of each shift.

                      Attend in-service and other training program related to duties and responsibilities as required.

                     Organize the walk in cooler daily, being sure all food is in the correct areas, covered, labeled and dated; all outdated items                             must be thrown away, all empty milk crates removed, etc.

                      Utilize the pre-prep sheets to do pullouts, cook-offs and prep.

                       Keep the production manager informed of any supplies (food, paper, cleaning) that we are low on or out of.

                        Perform duties as assigned or directed to ensure the smooth operation of the Food Service department.

                         Stock the hot/cold food vending machine and the soda machine in the cafeteria as needed.

                          Slice and grind meat as needed for daily sandwiches. Make salad mixes.

                           Set up, serve, clean up and count money for the cafeteria service as needed.

                        Provide adequate, prompt and accurate assistance as directed to assist the Food Service department to acquire and maintain                          its expected standards.

                                                                 Other related duties that may become necessary or as directed by the supervisor, department head and/or administration.