Dining Service Cook

Responsible for preparation and serving and of food. The cook prepares, cooks and serves food for meals to residents, staff, visitors, and outside agencies if applicable. Cooking schedules are planned so food is ready according to facility serving schedules.

• Follows production sheets.
• Follows standardized recipes.
• Cooks, prepares, bakes according to production schedules, daily menus, and applies basic food preparation skills throughout the day.
• Follows timed activity schedules.
• Understands the use of the following preparation equipment as it applies to the facility:
• 1. Conventional oven. 10. Shredder/Buffalo Chopper
• 2. Compartment Steamer 11. Slicer 3. Steam jacketed kettle 12. Scales
• 4. Convection oven 13. Vertical cutter mixer
• 5. Braising pan 14. Knives
• 6. Broiler 15. Blixer
• 7. Grill 16. Coffee urn
• 8. Mixer 17. Toaster
• 9. Blender 18. Dish machine
• Makes decisions concerning the appropriate equipment to use – example: size, type, etc., to accomplish the work assignment.
• Uses basic principles of quality and quantity food cooking.
• Prepares food for special events.
• Practices proper safety and sanitary techniques.
• Maintains habits of personal cleanliness and safe work practices.
• Sanitary handling of food and proper storage techniques.
• Cleans and sanitizing of equipment.
• Maintains work areas in an organized manner.
• Disposes of waste properly.
• Checks temperatures of food to be served.
• Report to Director of Dining Services, Food Service Supervisor any signs of safety or sanitation hazards--examples: food spoilage, equipment that needs repair, fire hazards, etc.
• Brings food to appropriate serving areas and uses standard portions for all food.
• Serves food according to meal schedule.
• Attends monthly inservice programs and other meetings as required.
• Follows menus including regular and therapeutic diets.
• Practices approved dietary security procedures.
• Ability to make appropriate decision in the absence of food service supervisors.

• High school diploma or equivalent
• 1 year working experience as a cook worker in a hospital, institution, or restaurant preferred but not required.