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Cook
2 months ago
Major duties and responsibilities include (but not limited to):
Weighs, measures, and assembles ingredients for regular and modified diets.
Cleans and sanitizes work areas, and performs deep cleaning tasks when needed.
Makes precise measurements and weights in in preparing recipes and portioning food.
Independently prepares and cooks a variety of items in accordance to therapeutic diet needs, such as diabetic, low sodium, low protein, gluten free, etc.
Uses simple arithmetic, such as multiplying and dividing ingredients in a recipe when preparing food items for the correct serving amount.
Performs a full range of simple cooking by preparing and cooking items that require little or no processing.
Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling.
Follow menus, production sheets and recipes to prepare items in the quantity needed.
Covers, dates, and stores food leftovers according to established local policies/procedures.
Weighs, measures, and assembles ingredients for regular and modified diets.
Operates industrial dish washing machine.
Operates a variety of kitchen equipment.
Disassembles and reassembles equipment for cleaning.
Makes a variety of desserts such as cobblers, brownies, cookies, and pastries.
Applies knowledge of sanitation principles to safeguard food against spoilage and waste.
Follows appropriate safety procedures in operating a variety of kitchen equipment.
Follows sanitary food handling procedures.
Work Schedule:
Varies, Monday-Friday Weekends and Holidays
Position Description Title/PD#:
Cook/PD99819S
Physical Requirements
: Is subject to continuous standing, walking, frequent bending, reaching, pushing, and pulling. Lifts or moves objects weighing up to 40 lbs. unassisted and occasionally lifts or moves objects weighing more than 40 lbs. with assistance of a lifting device or other workers. Manipulates cumbersome, heavy objects, such as washing stainless steel mixing bowls, pushing heavy carts on casters or operating heavy equipment. Possesses manual dexterity to operate equipment and to handle sharp knives and blades safely. Utilizes eye-hand coordination and the ability to concentrate and react quickly to serve food and operate equipment.
Working Conditions:
Performs work in areas of extremes of temperature, such as walk-in refrigeration or freezing units. Work is carried out in kitchen/dish room areas that are often hot, uncomfortable and noisy. Environment includes exposure to extreme cold while working in walk-in refrigerators and freezers for extended periods of time to complete duties. Works with other cooks, food service workers and supervisors. Is exposed to steam, cooking odors, and noise from equipment and conversation. Is subject to hazards of cuts, bruises, strains, burns and falls in kitchen environment. Uses strong cleaning and sanitizing solutions which may frequently be skin and respiratory irritants. Performs work in patient care settings where there may be exposure to contagious disease. May have contact with patients who demonstrate verbally and /or physical aggressive behavior. Required to wear proper hair covering and clean uniform. Wear disposable gloves when handling food for service and proper protective equipment when completing cleaning activities.
