Dietary Cook

• 1. 2 years experience in large quantity institutional cooking preferred.
• 2. High school graduate desirable.
• 3. Able to read, write and follow oral and written instructions.
• 4. Some course work in food preparation, estimating food quantities and requisitioning supplies is preferred.
• 5. Must have knowledge of sanitation standards and practice good personal hygiene.
• 6. Some kitchen experience is essential.
• 7. Must be able to cook a variety of foods in large quantities and be familiar with the use of standardized recipes.
• 8. Must have knowledge of cooking characteristics of various types of dishes.
• 9. Must be familiar with operation and care of equipment.
• 10. Able to stand and walk most of the day and lift up to 25 pounds
• 11. Must be able to perform simple repetitive tasks on a continuous basis

REPORTING:
The Cook reports to the Dietary Services Supervisor.

• 1. Prepares meals handling and preparation of food in accordance with high quality food preparation, sanitation and safety standards.
• 2. Meets demands of meal schedules, avoiding waste through the use of standardized recipes.
• 3. Cooks and serves foods for regular and special diets according to the written menu.
• 4. Meets food production schedules.
• 5. In charge of ensuring the food is stored correctly and labeled.
• 6. Supervises and instructs kitchen workers during shift.
• 7. Maintains high standards of sanitation in food handling and in the work area.
• 8. Assists with the serving of the tray line.
• 9. May be responsible for overseeing food for banquets and other special functions as directed.
• 10. Notifies supervisor of items low in supply.
• 11. Other duties as assigned by the Dietary Services Supervisor and/or Administrator.