Under the supervision of the Food Services Director, the Cook is responsible for the preparation of meals for patients, employees, and guests. This role involves overseeing the kitchen without the Food Service Director and ensuring that all food is prepared safely, accurately, and promptly.

Key Responsibilities:

• Prepare and cook meals based on established patient, employee, and guest menus.
• Plan cooking schedules with the Food Service Director to ensure timely meal preparation.
• Measure and mix ingredients using various kitchen equipment (blenders, mixers, slicers, etc.).
• Bake, roast, broil, and steam various meats, fish, and other dishes.
• Carve portions of meat and fish according to dietary orders and menu requirements.
• Test and adjust seasoning and cooking temperatures to ensure proper flavor and safety standards.
• Monitor and maintain proper food storage and kitchen sanitation.
• Place weekly food and supply orders and maintain inventory control.
• Assist in serving meals and ensure portion control according to dietary requirements.
• Ensure compliance with safety, health, and cleanliness standards in the kitchen.
• Demonstrate creativity in garnishing dishes and presenting food.
• Supervise kitchen staff when necessary and assist in maintaining a cooperative work environment.
• Follow facility policies regarding dress code, conduct, and attendance.

Qualifications:

• Must be able to read, write, and perform basic math calculations.
• Formal or on-the-job training in food preparation, including estimating quantities, food storage, kitchen management, and sanitation.
• Ability to work in a fast-paced environment while maintaining a high level of cleanliness and organization.

Work Environment:

• Professional kitchen environment.
• Must adhere to dietary restrictions and facility dress codes.

• Flexible scheduling.
• Overtime availability.

• Thorough knowledge of food preparation methods and cooking techniques.
• At least two (2) years of experience in large-scale commercial or institutional food preparation.
• Strong knowledge of food safety and sanitation practices.
• Excellent communication and teamwork skills.
• Ability to supervise kitchen staff.