Cook I

Profile

SUMMARY
Working under the supervision of the Assistant Food Service Manager, Cook I will act independently or assist in the performance of any and all duties necessary to keep the facility in full operation. Independently performs moderately difficult tasks in preparing quantities of quickly prepared foods such as steaks, chops, cutlets hamburgers, eggs, salads and other similar items.
The duties listed below are not set forth for purposes of limiting the assignment of work. They should not be construed as a complete list of the various duties normally performed by the individual assigned to the Food Service department or those to be performed temporarily outside an employee's normal line of work.
ESSENTIAL DUTIES & RESPONSIBILITIES:
•             Prepare in quantities, by various methods of cooking a variety of foods including soups, sauces, meats, fish, vegetables, baked goods, etc.
•             Prepare foods for special diets.
•             Plan cooking schedules so food is ready at prescribed times.
•             Insure delivery of food at the prescribed times.
•             Provide the measuring, mixing, stirring, cutting, grinding, chopping and seasoning of ingredients according to recipes.
•             Test foods for completion of cooking time and adjust heat controls.
•             Monitor the baking, roasting, broiling, frying and steaming of foods as called for in recipes.
•             Monitor the carving and dividing of portions into individual servings.
•             Assist in the equipment training of detainees. .
•             Monitor daily operations in food productions for conformance to establish quality, quantity, safety and sanitation requirements.
•             Review menus to determine type and quantity of food to be prepared.
•             Draw required cooking utensils from kitchen storage areas.
•             Load and unload delivery trucks as necessary.
•             Will perform other duties as assigned.
# of Vacancies
1
Exemption Type

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