Cook PT/FT-New Hire Wages

OVERVIEW:

The Cook prepare large volumes of food for patients/residents and staff.   

RESPONSIBILITIES:

• Cleans, cuts, prepares, and cooks meat, fish, or poultry to a safe temperature
• Prepares food on large scale and cooks various items according to menus, special dietary or nutritional requirements, or numbers of portions to be served
• Bakes breads, rolls, and pastries
• Ensures proper portion control guidelines are used for all food preparation.
• Develops, compiles, and maintains food records regarding use and expenditures
• Inventories supplies and equipment
• Determines, or assists in determining, meals, menus, and prices
• Ensures the cleanliness and functional operation of galley equipment, kitchen appliances, and work areas by routinely cleaning and inspecting each piece
• Keeps Director informed when problems may interfere with work being completed or patient/resident issues
• Responds appropriately to inquiries and complaints from customers.
• Maintains temperature of foods at proper regulatory standard, monitors temperatures and records on schedule and takes corrective action when deficiencies are observed.
• Practices sanitary food handling techniques, including but not limited to: use of gloves or tongs for handling raw foods; use of clean, sanitized utensils; good personal hygiene and hand washing; sanitizing knives and cutting boards between products; properly covering, labeling, dating and storing, proper tasting procedures, leftovers; wearing hair net/hat at all times in the food service area.
• Participates in monitoring the cleanliness of the back dock, store room and all areas of kitchen by eliminating clutter.
• Keeps kitchen and work areas clean and orderly.