Duties:

·Reviews menu, assembles foodsupplies and equipment for daily food production. Follows instructions fromSupervisors or Director and completes assignments that are given.

·Follows the recipe and otherproduction information to complete preparation of assigned menu items.

·Adjusts thermostats controls toregulate temperature of cooking equipment.

·Bakes, roasts, broils, steams andfries meats, fish and vegetables, miscellaneous entrees, soups, sauces andgravies. Combines food specialties and catered items according to planned orspecial menus.

·Observes and tests food being cookedby tasting, smelling, piercing and use of thermometer to determine that it iscooked according to standard recipe and appropriate temperature.

·Participates in monitoring of foodquality, temperature and accuracy.

·Completes set up and placement offood items for dining rooms, cafeteria and other services areas.

·Maintains proper care, maintenanceand sanitation of work areas equipment and food supplies.

·Alerts Production Manager orSupervisors of problems or needs concerning equipment, food supply, sanitationand safety.

·Maintains established departmentalpolicies, procedures and objectives for performance improvement, safety andsanitation.

·Attends and participates in allDepartmental and Home in-service Education Programs, orientation and othermeetings required to improve skill level.

·Assist in training and orientationof new staff.

·Follows standard practices andprocedures in compliance with departmental and regulatory agency requirements.

·Reports unsafe/hazardous conditionsobserved to Supervisors.

·Functions in the role of cook’shelper as needed.

·Performs other related duties asassigned.

Other Duties

Pleasenote this job description is not designed to cover or contain a comprehensivelisting of activities, duties or responsibilities that are required of theemployee for this job. Duties, responsibilities and activities may change atany time with or without notice.