Cook

About the role

Under general supervision, to prepare, cook, and dispense food in quantity in a kitchen; to maintain cooking equipment and working areas; and to do related work as required.

Responsibilities

• Prepares meats and vegetables for cooking, using electric meat grinders, vegetable peelers and slicers, and hand tools.
• Cooks meats, fish, vegetables, soups, cereals and other foods, using steam-jacketed kettles, revolving or other large ovens, meat roasters and other commercial cooking equipment or kitchen equipment.
• Carves meat for serving, and serves or oversees the serving of food, ensuring the prompt apportionment of food to tray line and the cafeteria.
• Cleans utensils and equipment and keeps working areas in good order; and maintains standards of safety and sanitation.
• Relieves butchers and bakers; may act as First Cook on a relief or training basis; plans and/or helps plan recipes and follows oral and written instructions to prepare and cook all foods; weighs food items for cooking.
• Prepares dough and bakes cakes, cookies, and other pastries and desserts.
• Requisitions, receives, inspects and stores food stuffs, and keeps supervisor informed of supplies needed.
• Cooks (SAN) may be required to deliver food to various locations.

Qualifications

Either I: One year of experience in the class of Assistant Cook with Alameda County Medical Center; Or II: Two years of experience in quantity cooking for at least 200 people per meal in an institutional kitchen such as a hospital, juvenile detention center, prison facility, military installation, or a large restaurant or hotel.

Required Licenses/Certifications: Certain (SAN) positions may require incumbents to possess a valid California Motor Vehicle Operators License.