Cook

Prepares and cooks a variety of menu items including regular and special entrees and dessert items.
Duties

Works alone or with a higher grade cook to roast, broil, bake, fry, boil, steam, and stew meats, fish, and poultry. Prepares soups, stocks, broths, gravies, sauces, and puddings without the use of packaged mixes. Makes a variety of dessert items such as baked Alaska, crepes, and mousses. Adjusts standardized recipes for the number of servings required in large quantity cooking.

Maintains proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety. Prepares cold food platters; mixes and prepares cold sauces, meat glazes, molded aspics, and salad dressings. Carves vegetables and fruits as garnishes for food platters and dishes. Maintains rotation of food inventories to prevent spoilage. May assist management in purchasing and menu pricing decisions by performing yield tests for selected foods, in ordering items in accordance with daily and weekly menu requirements, and preparing food production worksheets from computerized recipe files.

Performs other related duties as assigned.

• Hours of work will vary as required by the needs of the program to include split days off, evenings, weekends, and holidays. May be required to work early, late, and on weekends and holidays.
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• Must successfully complete a National Agency Check or equivalent background screening.
• Starting May 7, 2025, non-affiliated individuals requesting access will need a REAL
  -compliant driver's license or another acceptable form of identification to access CNRMA Installations.