POSITION SUMMARY:
Under the supervision of the Manager, the Cook is responsible for preparing meals for patients, visitors, and employees in sufficient quantities to cover all requirements. The Cook is responsible for timing the preparation to meet the schedule and handling food in recipes using portion to prevent food waste. Assure high quality production and safe food handling.
REPORTS TO: Food Service Manager
QUALIFICATIONS:
DUTIES AND RESPONSIBILITES:
The duties set forth below describe the general nature and level of work being performed by persons assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.
Prepare and direct preparation of all foods indicated on menus provided for patients, visitors, and staff using standardized recipes based on standard portion size.
Prepare food production schedules or follow those provided by Dietary/Food Service Manager.
Assure all food to be served is within the safe temperature zone.
Cook a variety of foods following standardized recipes.
Schedule food preparation so that items such as vegetables, fried, and grilled food are prepared in small amounts continuously throughout serving period to retain nutrients and maximum quality.
Estimate production requirements and produce appropriate amounts to reduce waste and leftovers.
Portion or direct food portioning in accordance with yield specified in standardized recipes, menus, and departmental policies.
Follow menus; provided making changes only with consent of Manager.
Monitor and clean equipment and cooking area often to make sure safety and sanitation requirements are maintained.
Prepare snacks/nourishments for patients as ordered by the Manager.
Complete reports and log according to departmental procedures.
Prepare items for special functions as directed by Manager.
Assist other staff members as needed to assure timely and quality meal service.
Serve as Team Leader when a Manager is not available/scheduled.
Communicate issues regarding tardiness, absence, or performance problems to or Manager in his/her absence.
Utilize food/beverages in a timely manner to avoid waste.
Assist in putting stock away in their proper areas to assure it's kept in a safe temperature zone using FIFO methods.
