JOB TITLE: COOK
DEPARTMENT: FOOD SERVICES
CLASSIFICATION: HEU, COOK 1
REPORTS TO: SUPPORT SERVICE MANAGER
Job Summary:
Positions at this level prepare assigned food items by methods/procedures such as roasting, frying, grilling, steaming, poaching, boiling, and baking under the direction of a Senior Cook or Food Service Manager.
Duties & Responsibilities:
- Prepares assigned food items by following established menus, recipes, and quantity quotas, determining ingredients and quantities required and assembling ingredients and equipment required for cooking.
Plans preparation and cooking schedule. - Cooks and seasons assigned food and therapeutic diet items such as soups, sauces, salads, starches, meats, fish, poultry, vegetables, and desserts by methods/procedures such as roasting, frying, grilling, steaming, poaching, boiling, baking and bulk rethermalization; tests food items for palatability and temperature and adjusts accordingly.
- Carves food items such as meat and poultry and controls portioning of food items to ensure recipe yield meets assigned quantity quotas.
- Maintains established food rotations in storage to minimize spoilage and waste.
- Assigns tasks to designated Food Service Workers.
- Performs other related duties as assigned.
Qualifications:
Education, Training, & Experience
Graduation from a recognized 12-month program in cooking or an equivalent combination of education, training and experience.
Skills & Abilities
- Ability to communicate effectively both verbally and in writing.
- Ability to deal with others effectively.
- Physical ability to carry out the duties of the position.
- Ability to organize work.
- Ability to operate related equipment.