COOK

select how often (in days) to receive an alert:

the cook is responsible for preparing meals in a state facility according to established menus and recipes. This entry-level role ensures that food is prepared promptly, cooked to the correct specifications, and complies with health and safety standards.

• prepare meals and snacks according to standardized recipes and menu plans.
• ensure food is cooked to the proper temperature and quality standards.
• clean and maintain cooking equipment, utensils, and workstations.
• monitor food inventory and inform supervisors when supplies are low.
• ability to interact with visitors, handles or relays complaints to managers, and assists visitors with special needs.
• performs food preparation duties, including preparing food commodities, calculating needed amounts of goods, ensuring accurate measurements of recipe quantities, labeling and storing leftover items, and ordering weekly supplies.
• assist with portioning and plating meals for service.
• follow food safety regulations regarding food storage, handling, and cleanliness.

• basic knowledge of cooking techniques, food preparation, and kitchen sanitation.
• ability to follow recipes and cooking instructions accurately.
• strong attention to detail in food preparation and quality control.
• ability to maintain cleanliness and safety in the kitchen.
• good communication skills for working with other kitchen staff.

must obtain and maintain servsafe food certification within six months of hire.other job related education and/or experience may be substituted for all or part of these basic requirements, except for certification or licensure requirements, upon approval of the qualifications review committee.