COOK 1

Prepares a large volume and variety of food items for meal service. The Cook performs clean-up duties to maintain sanitary conditions in the workplace and follows standard practices and procedures and complies with regulatory requirements.

Schedule: Sat-Mon 5:00 am - 1:30 pm

Duties and Responsibilities:

• Prepare food using established production procedures and systems.

• Determine the amount and type of food and supplies required using production systems.

• Ensures availability of supplies in adequate time for preparation.

• Check in food orders and all other deliveries, lifting up to 50 pounds.

• Set steam table; serve or ensure proper serving of food for tray line or dining room. Including set up and assembly of tray line.

• Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved.

• Prepare specific food items based on menu including baked goods such as muffins and dessert items.

• Keep work and food preparation areas clean at all times.

• Clean and maintain equipment.

• Performs other duties as may be assigned or required.

• Knowledge of health, safety and sanitary practices involved in cooking.

• Knowledge of large-scale food production, required.

• Knowledge of nutrition and modified diets, required.

• Ability to follow standardized recipes, production sheets and menus in accurately preparing food