Cook

Assists Chef in preparation, seasoning, cooking, and plating of food for patients, employees, cafeteria, and catered events using standardized recipes. Reviews menus and work orders to determine food quantities, plans cooking schedules, and procures ingredients from storage areas. Trims, cuts, washes, seasons, and mixes food according to recipes and Production Manager instructions while using kitchen equipment safely. Bakes, roasts, broils, steams, and carves portions of meat, fish, and vegetables. Adjusts heat controls and timers on stoves, ovens, and grills. Maintains strict sanitary standards, follows HACCP methods for food storage and cooling, and completes temperature logs and production sheets. Accepts directives from supervisors and adheres to departmental policies, objectives, and infection control standards.