Cook, Allied Terrace (Part time)

Description
GENERAL SUMMARY:
Under the general supervision of the Chef Manager, the Cook I prepares, cooks and serves food for residents of Allied Terrace.
EDUCATION:
High School diploma or equivalent preferred.
Culinary Arts degree preferred.
WORK EXPERIENCE:
Minimum of two (2) years institutional or commercial cooking experience required.

• 15% Maintains work area in a clean, neat, orderly manner. Completes sanitation responsibilities as assigned. Assists with dish washing; and sweeping and mopping kitchen floor. (E)
• 10% Reviews menus to determine type and quantities of meats, vegetables, soups, salads and desserts to be prepared. (E)
• 10% Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, slicers, and choppers to make sauces, soups, stews, casseroles and desserts. (E)
• 10% Slices portions of meat, fish, and poultry, for individual servings. Prepares or directs distribution of food to dining areas. Apportions servings according to menu combinations or orders for residents. (E)
• 5% Prepares by washing, trimming, cooking and seasoning of food, items for each meal to include garnishes. (E)
• 5% Follows procedure for baking, roasting, broiling and steaming meats, fish and other foods using quantities and amounts specified in standardized recipes. (E)
• 5% Observes foods being cooked. Tests food by tasting, smelling and/or piercing to determine that it is cooked. Adds ingredients or seasoning to improve flavor or texture as needed. Adjusts heat controls and timers on ovens, grills, etc., as required. Handles the storage and use of leftover food items as specified in food safety/sanitation regulations. Takes and records temperatures of food items to ensure proper cooking and food handling. (E)

• 15% Provides assistance with catering special events. (NE)

• 15% Performs salad preparation as necessary. (NE)
• 5% Secures necessary food items from storage to be used in preparation. (NE)
• 3% Organizes and stores food deliveries according to sanitation policies and procedures to ensure safe food handling and storage. (NE)
• 2% Plans cooking schedule in conjunction with Chef Manager to ensure that food will be ready at specified times. Confers with Dietitian regarding modified diet preparation and appropriate use of leftovers when in doubt. (NE)