Cook

Summary:

Perform diversified duties to prepare, cook and portion servings of meat, fish, poultry, vegetables and soups; prepare salads and desserts.

Reports To:

Director of Dining Services, Assistant Director of Dining Services, Executive Chef, Sous Chef.

40 (9:30am - 6pm)

M-F and Every other weekend

• Provides efficient and attractive food service for all residents/patients, regardless of diet preparation requirements.
• Plans cooking schedules to assure the optimum flavor, texture and temperature of the food is maintained while serving in a timely manner.
• Prepares food according to MSD standardized recipes. Tests cooked foods by taste and smell to determine if properly cooked and seasoned.
• Assists on serving line.
• Detects and reports defective equipment, substandard or spoiled foodstuffs to Director and Assistant Director, Manager or Chef.
• Follows established safety regulations, maintains equipment and work area in a clean, sanitized and orderly condition Dining Services sanitation matrix.
• Other related duties as assigned.

Minimum Qualifications:

Education:

High School Diploma/GED, and/or equivalent combination of experience and education;
Culinary degree preferred.

Experience:

2 years experience with the Food Service industry or a combination of 1 year experience and 1 year culinary training.

Knowledge/Skills/Abilities:

Ability to work under pressure and handle multiple demands and deadlines;
Ability to read and communicate;
Ability to utilize various culinary machines to carryout position responsibilities.

This description of responsibilities is intended to reflect the major responsibilities and duties of the job, but is not intended to describe minor duties or other responsibilities as may be assigned from time to time.