Weekend Cook (59106)

A professional cook oversees, plans, prepares, and serves meals, responsible for menu planning, ordering supplies, and maintaining dining facility records.

Requirements

• Administers the food service program in accordance with established policies and procedures.
• Ensures proper storage, rotation, preparation, and labeling of food in accordance with Federal, State, and local guidelines.
• Works in conjunction with the Kitchen Supervisor to develop meals and forecast supply needs.
• Recommend to the Kitchen Supervisor the equipment and supply needs of the department.
• Ensures continued efficiency of the cafeteria and production of consistent quality food.
• Prepare meals, ensuring the utmost in quality with a minimum of waste.
• Serve meals that are palatable and appetizing in appearance.
• Prepare food for therapeutic diets in accordance with planned menus.
• Prepare food in accordance with standardized recipes and special diet orders.
• Reviews the menu prior to preparation to identify all food required for patient diet restrictions and allergies in conjunction with the Kitchen Supervisor.
• Clean and maintain kitchen equipment, utensils, and appliances.
• Evaluates and responds to patient complaints in collaboration with Kitchen Supervisor.
• Willingness to work with a broad base of volunteers to support kitchen functions, offers feedback as needed for improvement.
• Attends and participates in training, in-services, and staff meetings.
• Drive to community partners and area food banks for supplies.
• Performs other duties as required.