Cook

CHR Consulting Services Inc•Bellefonte, PA

17d

About The Position

A Dining Services Cook is responsible for preparation and serving and of food. The cook prepares cooks and serves food for meals to residents, staff, visitors, and outside agencies if applicable. Cooking schedules are planned so food is ready according to facility serving schedules General Purpose The general purpose of the Dining Services Cook is to prepare and serve meals to residents according to State and Federal Guidelines. Role Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities necessary to perform the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Requirements

EDUCATION: High School Diploma or Equivalent
EXPERIENCE: Work Experience – 1 year working experience as a cook worker in a hospital, institution, or restaurant preferred but not needed.

Responsibilities

Follows production sheets.
Follows standardized recipes.
Cooks, prepares, bakes according to production schedules, daily menus, and applies basic food preparation skills throughout the day.
Follows timed activity schedules.
Understands the use of the following preparation equipment as it applies to the facility: Conventional oven, grill, compartment Steamer, mixer, steam jacketed kettle, blender, convection oven Shredder/Buffalo Chopper, braising pan, slicer, broiler, scales, vertical cutter mixer, knives, blixer, coffee urn Toaster, dish machine
Makes decisions concerning the appropriate equipment to use – example: size, type, etc., to accomplish the work assignment.
Uses basic principles of quality and quantity food cooking.
Prepares food for special events.
Practices proper safety and sanitary techniques such as:
Maintains habits of personal cleanliness and safe work practices.
Sanitary handling of food and proper storage techniques.
Cleans and sanitizing of equipment.
Maintains work areas in an organized manner.
Disposes of waste properly.
Checks temperatures of food to be served.
Report to Director of Dining Services, Food Service Supervisor any signs of safety or sanitation hazards--examples: food spoilage, equipment that needs repair, fire hazards, etc.
Brings food to appropriate serving areas and uses standard portions for all food.
Serves food according to meal schedule.
Attends monthly in-service programs and other meetings as required.
Follows menus including regular and therapeutic diets.
Practices approved dietary security procedures.
Ability to make appropriate decision in the absence of food service supervisors.
Completes additional tasks as assigned.