REPORTING: The Cook reports to the Dietary Services Supervisor.
JOB DUTIES:
1. Prepares meals handling and preparation of food in accordance with high quality food preparation, sanitation and safety standards.
2. Meets demands of meal schedules, avoiding waste through the use of standardized recipes.
3. Cooks and serves foods for regular and special diets according to the written menu.
4. Meets food production schedules.
5. In charge of ensuring the food is stored correctly and labeled.
6. Supervises and instructs kitchen workers during shift.
7. Maintains high standards of sanitation in food handling and in the work area.
8. Assists with the serving of the tray line.
9. May be responsible for overseeing food for banquets and other special functions as directed.
10. Notifies supervisor of items low in supply.
11. Other duties as assigned by the Dietary Services Supervisor and/or Administrator.
AM Cook Schedule
5:30am Clock in put on hairnet, wash hands.
5:45am Begin preparing breakfast follow production sheets
6:45am Go over serving instructions w/ am tray line
7:00am Serve 400dining room
8:00am Break down steam table and pots and pans
9:00am Begin preparations for noon meal
11:45am Go over serving instructions w/ pm cook, am server and pm server
12:00pm Serve lunch in 400 dining room
1:00pm Lunch break
1:30pm Help clean kitchen and make sure all sanitary
2:00pm Clock out
PM Cook schedule
12:00pm Help am. Cook set up food carts; serve 100 dining room with breakfast tray line
1:00pm Help breakfast tray line break down pots and pans
1:10pm Break ½ hour
2:15pm Prepare evening meal following production sheet
4:30pm Finish last minute preparations for dinner and go over serving instructions w/ pm tray line
5:00pm Serve 400dining room and pay close attentions to allergies
6:00pm Break down steam table and clean, scrape pots and pans
6:30pm Clean and sanitize all cooking areas
7:00 pm Help out where needed make sure all employees are on task. The kitchen should be clean and sanitized before going home
8:00pm Clock out
REQUIREMENTS:
1. 2 years experience in large quantity institutional cooking preferred.
2. High school graduate desirable.
3. Able to read, write and follow oral and written instructions.
4. Some course work in food preparation, estimating food quantities and requisitioning supplies is preferred.
5. Must have knowledge of sanitation standards and practice good personal hygiene.
6. Some kitchen experience is essential.
7. Must be able to cook a variety of foods in large quantities and be familiar with the use of standardized recipes.
8. Must have knowledge of cooking characteristics of various types of dishes.
9. Must be familiar with operation and care of equipment.
10. Able to stand and walk most of the day and lift up to 25 pounds
11. Must be able to perform simple repetitive tasks on a continuous basis
