COOK- ALL SHIFTS AVAILABLE: FULLTIME, PARTTIME, PER DIEM
Clean, cut, and cook meat, fish, or poultry
Prepares raw ingredients such as vegetables, fruits, meats, poultry, and fish for the cooking process by washing, peeling, slicing, seasoning, and so forth.
Cook food according to menus, special dietary or nutritional restrictions, and numbers of portions to be served
Insure that all cooking temp logs, temp when taking out of oven and holding temp, are up to date
Bake breads, rolls, and other pastries.
Operates steam cookers, stoves, ovens, ranges, and other cooking equipment
Prepares soups, salads, desserts, and beverages
Tastes food to ensure that color, texture, taste, and nutritional values are maintained
Ensures that all federal, state, department, and other necessary government agency requirements are met in the preparation of food
Sees that menus are followed and that established food preservation and preparation procedures are used
Direct activities of one or more workers who assist in preparing and serving meals
Discards outdated food from refrigerators
Compile and maintain records of food use and expenditures
Take inventory of supplies and equipment
Receives and stores food supplies, using
Checks food supplies, kitchen supplies, and kitchen laundry, and ensures that cooking utensils, pans, and other equipment are kept in a clean/sanitary condition
Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functionaloperation
Wash pots, pans, dishes, utensils, and other cooking equipment
Washes and polishes ranges, roasters, broilers, milk cans, and other equipment
Health Center 4.