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

Prepares, seasons, and cooks for patients, students, employees, and visitors following predetermined instructions, recipes, and menus; Assists in preparation of menus such as breakfast, lunch, and selected dinner items; Prepares servings of food items, portions meat/fish/fowl, and applies gravy, sauce, and garnishment; Reviews computer-generated menus and recipes to ensure correct type and quantity; Plans cooking and batch-cooking schedules so foods are ready at specified times; Observes precautions against deterioration and maintains sanitation and safety standards; Tests foods by sight, smell, taste, temperature, and touch/feel; Records amounts of leftover or additional food 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 experience demonstrating ability to work as a Cook; equivalent combination of education and experience; Ability to lift items weighing approximately 40-50 pounds