Second Cook; Posted

Under the direction of the Food Service Managers performs a variety of routine tasks and operational to prepare and cook food items as assigned for meal service. Follows standard practices and procedures in compliance with departmental and regulatory agency requires.

• Reviews menus, assembles food supplies and equipment for daily food production following instructions and assignment from production manager and/or Food service supervisor.
• Follows instructions from production manager and/or Food service Supervisor for batch cooking of dairy menu items to facilitate uninterrupted efficient operation of trayline, dining rooms and other service areas.
• Follows recipe and other production information to complete preparation of assigned menu items.
• Adjust thermometers to regulate temperature cooking equipment.
• Prepares meats, fish, poultry, soups, vegetables and special diets as directed. Uses quality recipes and assists First Cook when necessary.
• Observes and tests food being cooked by tasting, smelling, piercing, and use of food thermometer to determine that it is cooked according to standard recipe.
• Participates in monitoring of food quality, temperature, and accuracy.
• Completes set up and placement of food items for special events.
• Assists as directed to facilitate the flow of work in the operations of kitchen procedures and food distribution.
• While on duty, this position is also be responsible for Mechanical altered diets such as, chopped, puree, mechanical soft, blenderized, ground, etc.
• Maintains proper care maintenance and sanitation of work areas equipment and supplies.
• Alerts Production Manager and/or Food Service Supervisor to problems or needs concerning equipment, food supply, sanitation and safety.
• Maintains established department policies, procedures and objectives for performance improvement, safety and infection control.
• Attends and participates in all Department in-services and other meetings as required to improve skill level.
• Performs other duties as assigned.

The above statements reflect the general duties considered necessary to describe the principal functions of the job as identified, and shall not be considered as a detailed description of all work requirements that may be inherent in the job.

• Safe Serve certification
• Minimum of 1-3 years of healthcare related experience

• Ability to read, write, speak and follow oral and written directions in English.
• Ability to follow safety and sanitation standards
• Ability to exercise judgment in food preparation and presentation
• Ability to perform simple math to adjust recipe batch size
• Ability to be flexible and adapt easily to changes in schedules and work environment
• Ability to prepare and present food to meet the needs of the elderly and adult population