Prepare, cook, season, and serve adequate, attractive, nutritious and balanced meals, including meat, fish, poultry, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the dietary supervisor. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures. Must be able to read, write and follow oral and written instructions.
- Handle and prepare food that is palatable, appetizing, and attractive.
- Comply with meal schedules.
- Maintain and use equipment and supplies.
- Work cooperatively with other staff and departments.
- Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste.
- Follow standard recipes, but make independent decisions in line with current experience.
- Cook a variety of foods in large quantities.
- Understand importance of proper food-handling techniques and hazards of improper food handling.
- Be familiar with seasoning and cooking time required.
- Be aware of cooking characteristics of various cuts of meat, fish, and fowl.
- Estimate quantities of food required and apportion servings while monitoring portion control guidelines for individual residents.
- Taste, smell, and observe food to ensure conformity with recipes and appearance.
- Serve food according to dietary guidelines, checking each tray for completeness and accuracy.
- Wash posts, pans, and other equipment as used.
- Responsible for supervision of other food service employees in absence of dietary service supervisor.
- Cook foods: Bake, roast, stew, and steam-cook meats, fish, and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces, and soups.
Pay: From $11.00 per hour
Shift:
- 8 hour shift
- Evening shift
- Morning shift
Work Location: In person
