COOK

Job Summary

Responsibilities

• Prepares appropriate quantities of food in accordance with daily food tallies.
• Consults with Nutrition staff and Resource Center staff to verify quantities as needed or census variations.
• Adjusts quantities prepared to meet census requirements.
• Completes all assigned temperature logs and production sheets.
• Prepares all hot foods in accordance with departmental standard recipes.
• Assures that all foods meet standards of taste and appearance and are served at the proper temperatures.
• Records temperatures before tray line, checks food for temperature during tray line.
• Demonstrates the ability to maintain foods at proper established temperatures to prevent bacterial contamination throughout the preparation process.
• Assures that established safe food handling procedures are followed at all times.
• Assures that all hot food items are ready at the designated tray line and cafeteria serving times for each meal prepared.
• Completes daily work assignment for designated shift, which includes and preparation work and as assigned cleaning.
• Stores all foods by properly wrapping, labeling and dating all items.
• Checks daily for the need to utilize leftovers to minimize waste.
• Cleans out coolers once weekly utilizing leftovers properly.
• Completes food cooling test (twice per month).
• Keeps work area clear of all items not in use and assures that foods requiring refrigeration are out for a minimum of time.
• Maintains sanitary condition of the cook’s work area, cooler, baker’s racks and all other cooking equipment.
• Follows established cleaning schedules and demonstrates ability to follow established DOH and departmental procedures for cleaning and sanitizing equipment.
• Cleans hangers and shelves weekly.
• Demonstrates the ability to use all cooking/preparation equipment properly and in a safe manner.
• Reports any equipment failures or hazards to supervisor immediately.
• Demonstrates the ability to follow established departmental safety standards.

Qualifications/Requirements

• Two years cooking experience preferred in an institutional food service setting.
• High School Diploma or GED.
• Serve Safe preferred.