Entree Cook

Responsibilities

• Prepare entrees, vegetables, starches, sauces and soups.
• Prepares, seasons and cooks food.
• Mixes ingredients according to standardized recipes and specifications.
• Sets up and services meals in accordance with established schedule and procedures.
• Cooks items using various types of kitchen equipment such as ovens, choppers, mixers, blenders, grills, braisers, turbo chef, range, steamer, food processor, fryer, slicer, infrared broiler and knives.
• Stores and maintains food items at safe temperatures according to department guidelines and health department regulation.
• Conducts food temperature checks of all food menu items served to the customer before and during the prescribed times of the production and service period.
• Documents temperature checks on appropriate temperature log forms.
• Conducts temperature checks of all food storage refrigeration units in your work area (if applicable), before and during the prescribed times of the production and service period.
• Documents temperature checks on appropriate temperature cooler/freezer log forms.
• Plans and implements cooking process so that foods will be ready at required times.
• Ensures that all foods prepared meet existing standards for quality, freshness, taste and appearance.
• Ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and safe operation.
• Reviews forecast tally for production count. Adjusts production for current census/customer information and supervisor instruction.
• Ensures that required sanitary levels are maintained throughout the food preparation process.
• Plans total production schedule for day incorporating cafeteria, special menu needs and patient tally. Reviews plan with supervisor.
• Verifies food and supply items issued from storeroom. Requisitions additional items if required.

Qualifications

• Less than High School Required
• Vocational/Specialized training Preferred
• Experience related experience preferred