Temporary Position 120 Workday Assignment (Potential 120 Workday extension)
Work Schedule/Shift:
Shift Days and times may vary.
The Cook position prepares and cooks a wide variety of food, based on government policy and recipes, serviced both hot or cold, handle and store food in a clean and sanitary environment, in according to all applicable food safety laws and regulations. Controls and manages the stock levels of food and supplies. Promote standards of conduct which are expected and accepted in the workplace and participates in the BMS as necessary to ensure proper workplace appearance, professionalism, and behavior.
•Prepares and cooks items that require complex techniques and/or multiple preparation steps, and specialty sauces, soups, stocks etc. from scratch without the use of packaged mixes.
•Roasts, broils, bakes, fries, boils, steams, and stews meats, fish, and poultry.
•Slices, grinds, and cuts food items.
•Prepares fresh fruits and vegetables for cooking.
•Cooks food in large quantities and adjusts recipes and quantities needed on fluctuating servings required.
•Plans the cooking process to complete meals.
•Maintains proper temperatures as required by standard food safety limits and properly presents food in an appetizing manner.
•Operates, cleans, and maintains standard kitchen equipment.
•Reviews food handling and sanitation requirements and directives to ensure proper procedures are followed by kitchen staff.
•Cleans and stores utensils, pots and pans and any other cooking tool and equipment.
•Evaluates stock levels and ensures menus are in order and adequate supplies are ordered.
Work may include standing, walking, stooping, bending, kneeling, climbing, and crawling. May require lifting objects 20-50 lbs. and on occasion more than 50 lbs.