SEIU-Cook I

Prepares, seasons, and cooks for patients, students, employees, and visitors; assists in the preparation of menus, less complicated in nature, such as breakfast, lunch and selected dinner items.

Responsibilities

Prepare, season, and cook food for patients, students, employees, and visitors; Assist in the preparation of menus; Peel, wash, bone, trim, tenderize, and cut meats, vegetables, fruit, cheese, and other foods; Measure and mix ingredients according to recipes; Prepare servings of food items and portion meat, fish, and fowl; Review computer-generated menus and recipes; Plan cooking and batch-cooking schedules; Maintain prescribed standards of sanitation and safety; Test foods by sight, smell, taste, temperature and touch; Record amounts of food left over or not served

Requirements

Ability to read, write, understand, and follow oral and written instructions in English; 1-2 years work experience in food preparation; 1 year of which demonstrates ability to work as a Cook; or an equivalent combination of education and experience; Ability to lift items weighing approximately 40-50 pounds