Cook

Prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals including meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries. Handle and prepare food that is palatable and appetizing, peel, wash, trim, and cut produce while deboning and trimming meats. Cook a variety of foods in large quantities by baking, roasting, stewing, and steaming, making gravies, stocks, dressings, sauces, and soups. Wash pots, pans, and equipment; maintain and use kitchen supplies. Comply with meal schedules and dietary guidelines, checking each tray for completeness and accuracy. Estimate quantities of food required, limit waste, and utilize leftovers. Supervise other food service employees in the absence of the Executive Chef. Work cooperatively with staff, residents, and families in the kitchen, freezers, refrigerators, loading dock, and dining room.