Cook

Major duties

• Food Preparation - Performs a full range of simple cooking which entails the preparation and cooking of meals that require little or no processing.
• Follows menus, production sheets, and recipes to prepare items in the quantity needed.
• Prepares fresh, canned, and frozen vegetables, bakes frozen potatoes, pre-made cookie dough, muffin batters, prepares and heats convenience items such as frozen hash browns, fish fillets, and chicken nuggets, prepares pureed foods and adjusts consistency with thickeners, washes, peels, and cuts fruits and vegetables by hand or machine, assembles and mixes salad ingredients and dessert items including gelatin molds and fruit crisps, washes, peels, chops, grinds, pares, cuts, slices, dices, purees, dredges, flours, and breads items, weighs, measures, and assembles ingredients for regular and modified diets.
• Food Safety/Sanitation - Follows sanitary food handling procedures, covers, labels, and dates food items, utilizes or discards ingredients by expiration date, disassembles and assembles component parts and accessories for cleaning, cleans, stores, and maintains all kitchen utensils, equipment, and work areas practicing a "clean as you go" concept, cleans and sanitizes assigned work areas: worktables, sinks, blast chillers, racks, carts, achieves certification in ServSafe and can apply knowledge of food safety, food temperatures, etc, operates dish machine, checks detergent level and water temperature before washing and sanitizing cook's equipment, checks equipment to make sure it is free of food residue and soap.
• Food Storage - Rotates and stores perishable and non-perishable items according to service policies, removes outdated or damaged goods from stock, labels all food items with contents and dates per labeling guidelines, weighs, measures, and assembles ingredients accurately and according to standardized recipes or requisitions, monitors and maintains proper spacing of food products from floor, ceiling, and shelving to ensure adequate air flow and spacing of products for optimal food safety, monitors for signs of pest, notifying the appropriate individual as determined by your local policy, maintains accurate food inventories.

Physical Requirements

• Subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling.
• Lifts or moves objects weighing up to 40 lbs unassisted and occasionally lifts or moves objects weighing more than 40 lbs with assistance of a lifting device or other workers.
• Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely.
• Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment.