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Kitchen |
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Job Title: |
Cook I |
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Pay Rate: |
Cook I |
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Reports to: |
Director of Food Services |
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Review Date: |
January 2003 |
Job Summary: |
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Performs duties such as planning, preparing, storing and serving menu items, receives supplies, and assigns tasks to the food service workers. |
Qualifications: |
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Graduation from recognized 12-month training program in cooking or an equivalent combination of education, training and experience. |
1) Prepares food items and therapeutic diet items by following the cyclical menu, standardized recipes and quantity quotas, determining ingredients and quantities required and assembling ingredients and equipment for cooking.
2) Plans preparation and cooking schedule.
3) Cooks and seasons assigned food items by methods/procedures such as roasting grilling, frying, steaming, poaching, boiling, and baking; tests food for palatability, temperatures and adjusts accordingly.
4) Carves food items such as meat and poultry and controls portioning of food items to ensure recipe yield meets assigned quality quotas.
5) Maintains established food rotations in storage in order to minimize spoilage and waste.
6) Checks, receives, unpacks and stores supplies in appropriate areas.
7) Assigns tasks to designated foodservice workers.
8) Performs other duties as assigned.
1) Ability to communicate effectively both verbally and in writing
2) Ability to organize work
3) Ability to deal with others effectively
4) Ability to operate related equipment
5) Physically able to carry out duties of the position