Cook, University, Per Diem, Mixed Shift

Major Responsibilities

• Prepares all items as prescribed by production sheets and/or assigned by supervisor for patient and non-patient areas.
• Cheks 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.
• Prepares correct portions for serving.
• Carves or slices desired weight or portion of meat, fish and fowl for individual servings and applies gravy, sauce or garnish.
• 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.

Position Qualifications

• 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.

Experience/Skills

• One to three year’s experience in food preparation.
• Unless certification, licensure or registration is required, an equivalent combination of education and experience which provides proficiency in the areas of responsibility listed in this description may be substituted for the above requirements.