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About the Role

The Dining Services Cook is responsible for the preparation and serving of food, ensuring meals are ready according to facility serving schedules and adhere to State and Federal Guidelines.

Responsibilities

• Follows production sheets and standardized recipes.
• Cooks, prepares, and bakes food according to production schedules and daily menus.
• Follows timed activity schedules.
• Utilizes various preparation equipment including conventional ovens, grills, steamers, mixers, kettles, blenders, and slicers.
• Makes decisions regarding the appropriate equipment to use for assignments.
• Applies basic principles of quality and quantity food cooking.
• Prepares food for special events.
• Practices proper safety and sanitary techniques, including personal cleanliness, safe work practices, sanitary food handling, proper storage, equipment cleaning, and waste disposal.
• Checks food temperatures before serving.
• Reports safety or sanitation hazards to the Director of Dining Services or Food Service Supervisor.
• Brings food to serving areas and uses standard portions.
• Serves food according to the meal schedule.
• Attends monthly in-service programs and other required meetings.
• Follows menus, including regular and therapeutic diets.
• Practices approved dietary security procedures.
• Makes appropriate decisions in the absence of food service supervisors.
• Completes additional tasks as assigned.

Requirements

• Ability to perform essential duties satisfactorily.
• Ability to make appropriate decisions in the absence of food service supervisors.

Skills

• Basic food preparation skills.
• Understanding of preparation equipment.
• Basic principles of quality and quantity food cooking.
• Proper safety and sanitary techniques.
• Personal cleanliness.
• Safe work practices.
• Sanitary handling of food.
• Proper food storage techniques.
• Equipment cleaning and sanitizing.
• Organized work habits.
• Proper waste disposal.
• Food temperature checking.
• Reporting of hazards.
• Standard portioning.
• Following menus and diets.
• Dietary security procedures.

Experience Level

• 1 year of work experience as a cook worker in a hospital, institution, or restaurant preferred.

Education Level

• High School Diploma or Equivalent