Cook

Prepares meats, vegetables, soups, sauces, etc. for regular and modified patient service for supper, as determined by daily production sheets. Supervises the PM shift employees, in the absence of a supervisor.

Experience:

Two years of institutional food service with supervisory experience desirable.

Licensure, Certification, and/or Registration:

None

Physical Demands:

Demonstrate the ability to lift 25 pounds and/or the ability to assess the lift load in order to ask for help.

Skills and Qualifications:

Ability to read, write, and communicate well.

Prepares high quality food according to standardized recipes in the correct amounts at proper time in

a cost conscious manner for patients.

• Takes temperatures of hot patient foods prior to meals times and records on production sheets;

take temperatures of freezer, cooler and pass thru units according to schedule.

• Assists with the development and standardization of recipes; presents food attractively and

uses garnishes.

• Demonstrates the ability to operate electric and steam cooking equipment and dishmachine;

cleans equipment, pots and pans after use; initiates repairs as needed.

II. Keeps work area clean; sanitizes work surfaces; mops floor according to procedure; takes out trash as

necessary; perform assigned cleaning duties.

• Puts up stock using proper storage procedures, e.g. like items together, labels facing front,

dating when necessary.

• Supervises final daily clean-up and lock up of the kitchen.

III. Follows production sheets demonstrating accuracy in weighing, measuring and portioning food.

Evaluates cafeteria lunch leftovers with Head Cook and plans for usage.

• Consults production sheets for advance preparation, thawing and doing advance preparation

when possible; complete and post production sheets daily.

• Sets up cafeteria hot foods at lunch.

• Carries out master menu plan, adjusts for nutritionally equivalent substitutes, leftovers and

emergencies; records hot and cold food menu changes on production sheets.

• Receives in deliveries according to purchase orders in the absence of other supervisory

personnel. Implements diet changes, prepares late supper trays, records same on diet sheets and telephone log

IV. Arranges cold foods and condiments at lunch in a functional and attractive manner.

• Prepares afternoon and bedtime nourishments for patients; delivers afternoon and bedtime

nourishment to the floor.

• Advises Aides or Cooks of needed supplies or hot/cold foods to replenish cafeteria line during

meal service.

• Portions cafeteria hot foods accurately and attractively.

V. Assumes other departmental positions or duties, e.g. washing dishes and/or assisting with special

functions as requested by a supervisor.

• Demonstrates the ability to operate electric and steam cooking equipment and dishmachine;

clean equipment, pots and pans after use; initiates repairs as needed.

• Collects cafeteria money at lunch; prepares cafeteria price list and menu board.

• Checks tray line accurately and efficiently at supper.

VI. Prepares salad bar. Evaluates leftovers, plans for use, labels, dates, and stores properly, including

patient salads.

• Washes and prepares raw fruits and vegetable using correct procedure in a cost conscious

manner.

• Keeps cafeteria beverage area clean and well stocked during lunch, replenishes salad bar

VI. Each employee is evaluated and records are maintained on competency of performing their duties

including the specific job; effective and safe use of equipment; prevention of contamination and

transfer of infection when applicable; Disaster Preparedness Training and CPR and other life saving

interventions when applicable.