Cook (Food Services)

Essential FunctionsResponsible for the following functions:Prepares, seasons and cooks soups, meat, vegetables, desserts and other food for consumptionReads menu to estimate food requirements and procures food from storageAdjusts thermostat controls to regulate temperature of ovens, grills and steam tables.Measures and mixes ingredients according to the recipe to prepare soups, salads, gravies, desserts, sauces and casseroles.Bakes, roasts and broils meats, fish vegetables and other foods.Observes and tests/documents foods being cooked by tasking, smelling or piercing to ensure that the food is cooked properly.Carves meats, portions food on serving plates, adds gravies and sauces in addition to garnishing servings.Washes, peels, cuts and shreds vegetables and fruits to prepare them for usePrepares activity snacks and other resident snacksWorks with other Dietary staff to clean tables.Maintains a clean and sanitary working environment which may include routine cleaning, garbage disposal, dishwashing and other assigned cleaning tasks.Develop and manage Dietary staff work schedule.Perform purposeful daily rounding in the department with the intention of looking at organization, unit/department cleanliness, equipment function, potential safety issues, supply storage, repair needs and overall unit/department appearance.All other duties or tasks as assigned