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.

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; Works under supervision of Food Production Manager or designated authority; May coordinate work of Cook Helpers and related staff; Portions food, applies gravy, sauce, and garnishment, and may prepare patient meal trays; Reviews computer-generated menus and recipes; Plans cooking and batch-cooking schedules; Ensures serving areas are supplied and garnished; Maintains sanitation and safety standards; Tests foods by sight, smell, taste, temperature, and touch/feel; Records amounts of leftover or additional food items

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