Cook

Prepare food items by following established menus, recipes, and production requirements for soups, sauces, meats, fish, poultry, desserts, and therapeutic diet items using methods such as frying, roasting, grilling, steaming, poaching, baking, and boiling. Portion and service food for patients, residents, clients, cafeteria, and catering. Operate equipment including mixers, toasters, and gas ranges while maintaining sanitation and safety standards. Carve meat and poultry, control portioning to meet quantity quotas, and replenish supplies. Clean dishes, pots, and utensils by washing and scrubbing. Assign tasks to designated Dietary Aides. Perform other related duties as assigned.