General Statement of Duties and Responsibilities:
The Cook(s) are responsible for the proper and efficient operation of the kitchen and meal production according to established policies.
Location is 125 Rockefeller Rd. Delmar, NY
Why Work For Us? Because We Offer Our Employees:
Part time 11am to 7:30pm with alternating weekends
$18-$24/hour based on experience
Direct Deposit
Opportunities for Overtime
Qualifications:
1. Education: Must be a High School and/or Technical Cooking School graduate;
2. One year experience as a cook in a health care situation;
3. Satisfactory references.
Summary of Duties:
Prepares, seasons, and cooks food for residents and employees according to standardized recipes.
Reviews menus and production sheets to determine the type and quantities of meats, vegetables, soup, salads, starches, and desserts to be prepared.
Confers with Director regarding modified diet preparation and use of leftovers.
Procures foodstuffs from refrigerator, freezer, or other storage areas or requests other workers to perform this task.
Trims and cuts meat, fish, and fowl using knives.
Prepares or supervises washing, trimming, cooking, and seasoning of food items.
Measures and mixes ingredients according to recipes using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers, and tenderizers to make sauces, soups, stews, casseroles, and desserts. Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
Observes and tastes food being cooked and adds ingredients or seasonings to improve flavor and texture.
Tests food being cooked by tasting, smelling, and piercing with a fork to
determine that it is cooked.
Adjusts heat controls and times on stoves, ovens, steam kettles, and grills.
Also prepares cold meats, sandwiches, cakes, and cooked cereals as needed.
Carves portions of meat, fish, and fowl for individual servings and prepares for distribution of food to serving units. Portions food according to desired serving sizes on production sheets.
Inspects foods and meats in storage and directs sanitary maintenance of storage rooms and units, stoves, work tables, and equipment, using knowledge to spot indications of the presence of vermin, insects, and mold, and the appearance of deterioration of foodstuffs. Suggests menu or recipe changes so that foods will be used before spoiling.
Estimates food needs and requisitions supplies.
Plans cooking schedule to have food ready on time but not too far in advance.
Maintains equipment in high degree of cleanliness.
Job Knowledge:
Must know basic principles of quantity food production;
Must know how to operate all equipment;
Must have knowledge of therapeutic diets;
Must know New York State Department of Health Sanitary Codes and Regulations.
Mental Application:
Accuracy:
1. Must be accurate in preparing food;
2. Must be accurate when receiving food;
3. Must be accurate in weighing and measuring food ingredients and portions.
Machines, Tools, Equipment, and Work Aides:
A variety of cooking utensils and equipment such as blenders, bowls, grills, grinder,
kettles, measuring devices, mixers, ovens, slicers, steamers, as well as recipes.
