Evening Cook (12p to 8p)

Prepare all food in sufficient quantities according to written recipes, production sheets, and menus while handling items in accordance with sanitary standards. Sample food items for each meal to assure high quality products, prevent waste, and rotate stock. Directly maintain the cleanliness of equipment in the cook's immediate area and follow dietary policies regarding apparel, hairnets, and clean cut nails. Take daily food temperatures, complete mock trays when scheduled, and monitor walk-in cooler, freezer, and refrigerator temperatures. Identify and date leftover food, rotate and use leftovers skillfully, and prepare steam tables with proper serving utensils. Participate in special buffets and parties, provide backup coverage for the department head and dietary staff as needed, and ensure dietary aides stay on task. Follow all sanitation and safety guidelines when storing stock and perform any other duties assigned by the Director of Food and Nutritional Services. Weekend and holiday availability is required.