SEIU-Cook I

Following predetermined instructions, recipes, and menus, 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. Under supervision of Food Production Manager (FPM) or other designated authority. May coordinate the work of Cook Helpers and other related staff. Typical duties include preparing and cooking meats, vegetables, fruits, and other foods; preparing servings and patient meal trays; reviewing computer-generated menus and recipes; planning cooking schedules; maintaining sanitation and safety standards; testing foods; and recording leftover and additional food items prepared.

Responsibilities

Following predetermined instructions, recipes, and menus, 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; Under supervision of Food Production Manager (FPM) or other designated authority; May coordinate the work of Cook Helpers and other related staff; Prepares servings of food items, portions meat, fish, and fowl, and assists in preparing individual patient meal trays; Reviews computer-generated menus and recipes and plans cooking and batch-cooking schedules; Maintains prescribed standards of sanitation and safety; Tests foods by sight, smell, taste, temperature and touch/feel to determine when cooked; Records amounts of food left over or not served and additional food items prepared

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