Cook

• Cook food according to menus.
• Clean and inspect equipment, kitchen appliances and work areas to ensure cleanliness and functional operation.
• Take inventory of supplies and equipment.
• Work with Food Service leadership and/or Dietitian to ensure menus are varied, nutritionally balanced and appetizing.
• Perform and coordinate food production, cleaning, maintenance, and inventory control activities.
• Ensure compliance with established policies and procedures, quality standards, cost parameters, and appropriate regulatory requirements.

• Perform routine tasks related to clean up and sanitation of kitchen, dining or serving areas.

• Properly prepare, serve and store food in accordance with facility policies.

• Utilize service methods and food handling techniques to ensure quality.

• Understand and apply the sanitation procedures needed to provide a safe and healthy environment.

• Adhere to menu compliance, special diet compliance and report any dietary non-compliance, concern or complaint of patients to supervisor or manager.

• Perform other functions and tasks as assigned.

· Perform other functions and tasks as assigned.

· High school diploma or equivalent preferred.

· Additional education or training in the culinary field preferred.

· Two or more years’ experience in food service role in preparing food for institutions, such as school, hospital or cafeteria preferred.

ServSafe Certification or similar food safety certification preferred.