GENERAL SUMMARY: 

Under the general supervision of the Assistant Food Services Manager, the Cook I prepares, cooks and serves food for patients, clients, residents, employees and catered events of Allied Services. 

Type of supervision exercised: none.  Jobs reporting to this position: none. 

EDUCATION: 

High school graduate or equivalent preferred.

Culinary Arts degree preferred. 

WORK EXPERIENCE: 

Two (2) to three (3) years institutional or commercial cooking experience required. 

CHARACTERISTIC DUTIES & RESPONSIBILITIES OF JOB:

Maintains work area in a clean, neat, orderly manner. Completes sanitation responsibilities as assigned. 

Serves in cafeteria or at catered events as assigned.

Serves on patient tray line or in salad preparation as necessary.

Reviews menus to determine type and quantities of meats, vegetables, soups, salads and desserts to be prepared.

Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers, and choppers to make sauces, soups, stews, casseroles and desserts. 

Slices portions of meat, fish, and poultry, for individual servings. Prepares or directs distribution of food to serving units. Apportions servings according to menu combinations or orders for patients.

Prepares by washing, trimming, cooking and seasoning of food, items for each meal. 

Bakes, roasts, broils and steams meats, fish and other foods.

Observes foods being cooked. Tests food by tasting temperature to determine that it is cooked. Adds ingredients or seasoning to improve flavor or texture as needed. Adjusts heat controls and timers on ovens, grills, etc., as required.

Plans cooking schedule in conjunction with Assistant Manager and/or Food Services Director to ensure that food will be ready at specified times. Confers with Dietitian regarding modified diet preparation and appropriate use of leftovers when in doubt.

Secures necessary food items from storage to be used in preparation.

SPECIAL EMPLOYMENT REQUIREMENTS: 

Good verbal and written communication skills and interpersonal skills required for effective communication with staff and visitors.

Must be able to read.

Ability to perform mathematical functions (simple calculations, conversions) required.

Must be knowledgeable in use and care of food service equipment.

Must be able to demonstrate the knowledge and skills necessary to provide individualized care appropriate to the age specific need and culture of the patient served.