SKILLS, ATTRIBUTES AND EXPERIENCE

• Kitchen sanitation and safety measures, including FoodSafe
• Food handling sanitation
• Principles, procedures and equipment used in the storage, care, preparation, cooking, and dispensing of food in large quantity
• Methods and procedures used in the operation, cleaning and care of utensils, equipment and work areas
• Relevant regulations

ROLE SUMMARY

The Cook performs the tasks required in ordering, preparing, cooking, and dispensing various food items for the residents of the facility. The Cook is also responsible for the cleaning and maintenance of culinary utensils, equipment and work areas.

RESPONSIBILITIES AND DUTIES

• Prepares, cooks, and dispenses soups, sauces, meats, eggs, dairy products, vegetables, salads, salad dressing, fruits, pastries, desserts, breads, and beverages
• Cleans and maintains culinary utensils and equipment and the working area with the assistance of helpers
• Inspects personnel and working areas and maintains safety and sanitation standards
• As required, requisitions, receives, inspects, stores, and inventories supplies