COOK II

Core Job Responsibilities

• Prepare items per recipes and meal counts
• Prepare food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided
• Prepare food and serve customers at an a la carte or may operate a grill station
• Prepare foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use
• Tasting products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment;
• Ensure food is safe and if in doubt speaks to Management
• Provide service excellence to patients, family members and co-workers that meets or exceeds patient expectations
• Perform other duties as required.