Cook, University, 32 hours, Mixed Shift

Major Responsibilities

• Prepares all items as prescribed by production sheets and/or assigned by supervisor for patient and non-patient areas.
• Checks production sheets and menus and plans work accordingly.
• Trims and cuts meat, fish and fowl.
• Bakes, roasts, stews, grills and steam cooks meats, fish and fowl according to recipes and to provide maximum quality.
• Prepares gravies, dressings and sauces.
• Prepares vegetables, cold meats, ground meats, cooked cereals, breakfast and special items as required.
• Tests food by taste and aroma to determine if properly cooked and seasoned.
• Prepares entrees and sauces in advance as appropriate.
• Pieces out and portions items into appropriate steam table pans as indicated in the steam table layout sheets and in accordance with the daily cafeteria steam table sheet.
• Sets up entrees for patient tray line and assists in taste and temperature quality control.
• Sends appropriate items to cafeteria on schedule.
• Provides back-up services for lines.
• Checks for any usable leftovers and discusses usage with Production Manager.

Qualifications

• High School education or equivalent.
• Minimum 1 year of experience in food preparation.
• Must be able to follow verbal and written directions.
• Requires simple use of formulas, charts and tables together with the use of adjustable measuring instruments and graduates.
• Employees must be at least 18 years of age to perform this role.