Cook
About The Position
This position is responsible for maintaining high standards of quality food production, including portion control, proper food temperatures, and sanitation of equipment. The Cook will prepare and cook food according to recipes, observe and follow proper food handling procedures, and participate in menu planning and recipe development. This role also involves recording food temperatures, calculating ingredient quantities, and ensuring sanitary food handling regulations are met. Additionally, the Cook will assist on serving lines, prepare food for special functions, maintain kitchen equipment, and requisition food supplies.
Requirements
- High school graduate.
- Must have at least 2 years of experience in institutional cooking OR completion of approved Vocational-Technical culinary program
- Must have a working knowledge of the use, care, and operation of ovens, steam kettles, and other equipment used in the work.
- Must have a working knowledge of the cooking characteristics of various cuts of meat.
- Must have a working knowledge of the names and contents of various types of dishes.
- Must have a working knowledge of seasonings required and cooking time involved.
- Must have a working knowledge of food preparation techniques.
- Must be able to lift 75 pounds floor to waist utilizing proper body mechanics.
Responsibilities
- Strives to maintain high standards of quality food production, including portion control, proper food temperatures and proper sanitation of equipment.
- Maintains proper rotation and storage of food items in walk-in coolers, reach-in freezers and refrigerators.
- Prepares and cooks food according to recipes.
- Must observe and follow proper food handling procedures (established by the F.D.A.) from preparation to storage leftovers, to include, but not limited to maintaining food temperatures below 41F and rapid cooling techniques.
- Participates in sampling and cutting new products. Develops and tests new recipes.
- Participates in menu planning, garnishing ideas, new recipe ideas for patient and cafeteria food service, and special functions.
- Records hot food temperatures of patient and cafeteria items. Must be able to calculate quantities of ingredients to meet specified requirements. Must be able to follow and adapt standard recipes.
- Understands the necessity for handling food according to sanitary regulations.
- Assists on patient and employee serving lines when needed and required.
- Responsible for the preparation of hot food items required for special functions. When assigned, assists with the service of special functions. Sets up hot food section of patient and cafeteria (employee) serving lines.
- Maintains equipment in cooks area, i.e., sharpens knives, replaces can opener knives/blades, oils slicers.
- Prepares foods according to recipes, volume forecasts, and proper methods of food handling for patient line, employee cafeteria, special functions and special orders. Assures quantities are prepared in accordance with production sheets.
- Responsible to calibrate thermometer daily. Records hot food temperatures of patient and cafeteria items.
- Calculates quantities and ingredients and requisitions food supplies to meet requirements. Accurately completes calculations and required forms.
- Determines and records the disposition of any remaining food items at the end of each meal for both patient and cafeteria lines.
- Transport own pans to power wash sink and rinse if necessary.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
