The Cook prepares and cooks a variety of foods for patients, employees, and outside catering food services according to standardized recipes. The Cook is responsible for meeting and maintaining established food service protocols.

Responsibilities:

Prepares all foods indicated on menus provided for patient and all other food service. Prepares a variety of foods, including soups, gravies, sauces, vegetables, meats, salads, desserts, cereals, and eggs. Cooks for special breakfasts, luncheons, dinners, gourmet meals, and catering as required. Follows food production schedules; keeps records as directed. Adheres to menus provided; makes changes in menus only with consent of manager. Organizes food preparation; estimates food amount requirements according to portion standards and tally sheet counts; eliminates waste and leftovers. Maintains quality, appearance, and temperature of each food produced. Packages and properly stores all usable leftover foods and carry-out items, marks and dates each package, discards outdated foods in coolers and freezers. Maintains working area and equipment in a clean and sanitary condition; checks equipment and work area regularly to ensure safety and sanitation requirements are met; reports repair and maintenance needs to supervisor. Discusses menu ingredients to cafeteria employees before the start of each meal.

Schedule: Daylight; various start times between 5am and 10:30am. Must be able to work rotating days, weekends, and holidays.

Internal posting: 11/21/24-11/28/24