Cook - #231971

JOB TITLE: COOK

DEPARTMENT: FOOD SERVICES

CLASSIFICATION: HEU, COOK 1

REPORTS TO: SUPPORT SERVICE MANAGER

Job Summary

Positions at this level prepare assigned food items by methods/procedures such as roasting, frying, grilling, steaming, poaching, boiling, and baking under the direction of a Senior Cook or Food Service Manager.

Duties & Responsibilities

• Prepares assigned food items by following established menus, recipes, and quantity quotas, determining ingredients and quantities required and assembling ingredients and equipment required for cooking. Plans preparation and cooking schedule.
• Cooks and seasons assigned food and therapeutic diet items such as soups, sauces, salads, starches, meats, fish, poultry, vegetables, and desserts by methods/procedures such as roasting, frying, grilling, steaming, poaching, boiling, baking and bulk rethermalization; tests food items for palatability and temperature and adjusts accordingly.
• Carves food items such as meat and poultry and controls portioning of food items to ensure recipe yield meets assigned quantity quotas.
• Maintains established food rotations in storage to minimize spoilage and waste.
• Assigns tasks to designated Food Service Workers.
• Performs other related duties as assigned.
  
  

Qualifications

Education, Training, & Experience

Graduation from a recognized 12-month program in cooking or an equivalent combination of education, training and experience.

Skills & Abilities

• Ability to communicate effectively both verbally and in writing.
• Ability to deal with others effectively.
• Physical ability to carry out the duties of the position.
• Ability to organize work.
• Ability to operate related equipment.