Job description
Under the direct supervision of the Dietary Manager the cook will prepare, season and cook food for long term care residents, hospital patients, staff and visitors.
Duties and Responsibilities:
- Determines types and quantities of meats, vegetables, and soups to be prepared by reviewing planned menus.
- Takes temperatures of food per schedule.
- Ensures meals are ready at specified times.
- Consults with Nutritional Services Supervisor regarding use of left-overs.
- Consults Registered Dietitian on modified diets, as necessary.
- Supervises Nutritional Services workers when washing, trimming or preparing food.
- Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicers, etc.
- Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines.
- Cooks meat, fish and fowl in a variety of ways such as baking, roasting, broiling and steaming.
- Carves meat, fish and fowl into individual servings according to menu combinations and patient diet orders.
- Tests foods being cooked to ensure doneness. Adjusts heat controls as necessary.
- Improves flavor and texture of food by adding ingredients or seasonings.
- Observes infection control practices at all times
- Maintains kitchen in a clean, neat and organized manner.
- High school graduate or equivalent.
- Previous experience in institutional food preparation preferred.
- All employees must be fully vaccinated for COVID-19 or have applied for a religious or medical exemption prior to start date.
Language Skills:
- Able to communicate effectively in English, both verbally and in writing.
- Additional languages desirable.
Other Skills:
- Basic computer knowledge.
- Have ability to calculate measurements in recipes to increase or decrease servings.
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