Cook (23855)

Prepare or direct preparation of food items on assigned menus while maintaining sanitation and adhering to local, state, and federal guidelines. Adhere to production schedules to avoid waste, label and store leftovers, and log temperatures for refrigerators and freezers. Identify and correct safety hazards, maintain perpetual supply inventory, and prepare special meals with patient identification. Supervise newly hired staff, instruct workers on equipment care, and ensure food is served attractively with correct flavor and temperature. Check trays as they leave the department, assist in recipe standardization, and perform other duties as assigned.