Cook

ESSENTIAL FUNCTIONS

• Uses the food production schedule to prepare food needed for the next day and procure foods from the store-room.
• Unlocks freezers and refrigerators upon arrival or locks them before leaving if evening cook.
• Schedules food preparation to ensure all menu items are ready at the optimal temperature and quality at the scheduled time.
• Plans pan sizes for steam table set-up for cafeteria, tray line, and Meals-On-Wheels.
• Prepares late trays and special orders in a timely manner.
• Maintains a clean work area and equipment throughout the shift, especially at the end.
• Serves appropriate portion sizes and follows established standards.
• May instruct Culinary Techs or trainees involved in food preparation as requested by supervisor.
• Participates in patient meal service by assisting on the tray line as needed.
• Works in walk-in freezer and refrigerator, putting away perishables as needed.
• Aids in ordering and storing of supplies.
• Prepares menus as planned by the Dietitian for various services including patient meal service, cafeteria, Meals-on-Wheels, and special function catering requests.
• Sets up daily tastings of foods to be served.
• Provides courteous and respectful service to customers, fellow employees, and co-workers.
• Instructs Culinary Techs or trainees involved in food preparation as requested by supervisor.
• Performs other duties as assigned.

  QUALIFICATIONS

  • Must be able to read, write, and accurately adjust recipes.
  • Some food service experience is necessary for this position.

  PHYSICAL DEMANDS

  • Requires full range of body motion, including frequent lifting and moving up to 35 lbs., carrying up to 25 lbs., pushing/pulling up to 30 lbs., frequent bending, crouching, gripping, sitting, standing, stooping, and twisting.
  • Requires occasional kneeling and walking, frequent reaching above, at, and below shoulders.
  • Requires eye-hand coordination and finger and manual dexterity.
  • Requires corrected vision and hearing to normal range.
  • Requires repetitive movements and operation of vibrating equipment.

  WORKING CONDITIONS

  • Requires working under stressful conditions and/or irregular hours.
  • Exposure to communicable diseases and hazardous chemicals is frequent.
  • Exposure to extreme heat (stove/steamer), extreme cold (freezer), humidity, and noise is required.
  • Occasional outdoor exposure is necessary.