Cook

Prepare meals in accordance with planned menus and standardized recipes; assist in reviewing menu extensions and substitutions; ensure meals are palatable and served with proper portion control; adhere to dietary procedures and regulatory standards; demonstrate proper food handling and sanitation; assist in receiving and storing incoming food and supplies; supervise the Dietary Department in the absence of the Supervisor; participate in staff meetings and in-services; communicate observations and recommendations to the Corporate Dietitian for menu development; maintain health, safety, and quality standards in daily kitchen operations.