Cook

GENERAL SUMMARY:

The Cook is responsible for the preparation of all food items as per standardized recipes.  All job duties are to be performed in accordance with established standards as described in the Quality Assurance Manual for the Department.

Primary Job Duties:

-Prepares all soups, stocks, sauces; boils, braises and roasts items as per standardized recipes.

-Prepares and serves all sauteed, fried, grilled, steamed and baked items as per standardized recipes.

-Prepares or directs the preparation of all food served, following standard recipes and special diet orders. Plans food production to coordinate with meal serving hours, so that excellence, quality, temperature and appearance of food is preserved.

-Determines amount and type of food and supplies required for daily menus and ensures that supplies are obtained from storage areas in adequate time for meal production.

-Maintains assigned work station in a safe and sanitary condition.

-Maintains acceptable standards of personal hygiene and complies with department dress code.