Cook II - West Region

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Food Services
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0050383 Requisition #
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Intermediate position hot and cold food prep / set-up. Prepares and presents cafe and catering menu items as necessary according to recipe standards. Prepares and presents patient menu items as necessary according to recipe standards and dietary requirements. Measures, mixes and prepares ingredients according to approved recipes. Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines. Cooks meat, fish and fowl in a variety of ways such as baking, roasting, broiling and steaming. Carves meat, fish and fowl into individual servings according to menu combinations and patient diet orders. Demonstrates understanding and proper use of all kitchen equipment. Consistently demonstrate accurate and safe knife skills. Monitors temps of steam table items throughout the service period. Produces food that is flavorful and attractively presented. Improves flavor and texture of food by adding ingredients or seasonings as directed by Chef or Production Manager. Manages work schedule efficiently, completing tasks and assignments on time. Ensures all meals are ready at specified times. Consults with production Manager regarding use of left overs. Insure food is prepared, held and served at proper temp. Observes infection control and HACCP practices at all times. Tests foods being cooked to ensure doneness. Adjusts heat controls as necessary. Monitors equipment as necessary, initiates repairs with appropriate supervisor. Proper completion of all daily temperature logs and daily production sheets. Assists supervisors with corrections as necessary. Maintains kitchen/station in a safe, clean, neat and organized manner. EOE Minorities/Women/Disabled/Veterans. VEVRAA Federal Contractor.

Required: High school diploma or equivalent. Sanitation certificate required. Prior cooking experience required. Preferred: Culinary school.

 

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