Job Summary: 

The Cook uses food production knowledge to follow standardized recipes and prepare a variety of menu items to include specialty items for patients and employees.  

Functions and Duties:

• Works as short order cook, preparing made-to-order grill items as directed.  
• Performs set-up, arrangement, and follow up activities for catered events. 
• Performs a variety of assigned duties in Food and Nutrition Service to provide customers with quality service in accordance with the mission, vision and values of the organization
• Consistently prepares food items in accordance with established recipes.
• Maintain quality standards for ingredients before use in food items prepared.
• Modifies preparation of meal items to conform to dietary restrictions for patients on modified diets (examples include: sodium restricted, fat controlled, pureed, et al).
• Determines if meal items are prepared and available for service fifteen (15) minutes prior to established start of meal service.
• Assembles food items for patients according to diet order following production sheets.
• Consistently uses the “oldest” food items first keeping in line with First In First Out (FIFO) principles.
• Uses food labels with time and date information for items opened or leftover food items before placing in storage.
• Uses opened/leftover food items prior to expiration to control food waste and financial loss.
• Prepares food items for next day’s meal according to preparation and production sheets.
• Documents food production data onto food production worksheets after meal service.
• Documents food temperatures prior to and during meal service period.
• Completes department sanitation and safety checklist.
• Performs all other duties as assigned.