Cook

Job Summary

Responsibilities

• Applies the knowledge and skills necessary to provide care appropriate to the age of the patients/clients served.
• Prepares, seasons and cooks food.
• Cuts, pours, measures and mixes ingredients according to recipes.
• Uses a variety of kitchen utensils and equipment, including choppers, slicers, mixers and blenders.
• Previews menus and work orders to determine type and quantities of meals, vegetables, soups, salads and desserts to be obtained and prepared.
• Plans and coordinates cooking schedules so that meals will be ready at required times.
• Assists with care and maintenance of department equipment and supplies.
• Alerts Manager to problems and needs concerning equipment and food supplies.
• Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions.
• Maintains established department policies, procedures, objectives, quality assurance programs and safety standards.
• Ensures that sanitary levels are maintained throughout the food preparation process as well as throughout the workday.

Qualifications

• Capable of operating kitchen equipment.
• Have good math and communication skills.
• Be able to read and speak English.
• Have the ability to learn how to change and convert recipes as needed and to learn special diet production needs.
• Be able to deal effectively with a fast-paced environment and be open to new ideas and be willing to take instruction.
• Must have a basic understanding of culinary basics: Cooking temperatures and proper labeling/rotation of food product.

Preferred Education

• High school graduate or GED.
• Culinary degree.

Physical Requirements

• Occasional lifts, carries, pushes, pulls up to 50 lbs.
• Frequent reaching, stopping bending, kneeling and crouching.
• Manual dexterity and mobility necessary.
• Must be able to see, hear and move intermittently, or use prosthetics that will enable to you to function adequately to assure that the requirements of this position can be fully met.

Workplace

• Exposed to electrical hazards, cuts and burns.
• Exposed to hot, humid, noisy equipment/environment and varying degrees of kitchen elements.