Cook

Prepare, cook, season, and serve adequate, nutritious meals including meats, fish, vegetables, soups, salads, and desserts according to scheduled menus. Handle food preparation by peeling, washing, trimming, and cutting ingredients; bake, roast, stew, and steam-cook items while monitoring seasoning and cooking times. Wash pots and pans, maintain equipment, and supervise other food service employees during the Executive Chef's absence. Comply with meal schedules, dietary guidelines, and state health department regulations while estimating quantities to minimize waste. Work cooperatively with staff, residents, and families in the kitchen, freezers, dining room, and loading dock.