Under general supervision, prepares, cooks, and dispenses food in quantity in a kitchen. Maintains cooking equipment and working areas. Performs related duties as required.
Minimum Experience: One year of experience in the class of Assistant Cook with Hospital; OR two years of experience in quantity cooking for at least 200 people per meal in an institutional kitchen such as a hospital, juvenile detention center, prison facility, military installation or a large restaurant or hotel.
Knowledge, Skills and Abilities
Act in an appropriate and professional manner as defined by the company’s Standards of Behavior, Policy and Procedures, and Scope of Services.
Determining food quantities for varying numbers. Following written and oral instructions.
Fundamentals of foods and acceptable balanced diets.
Kitchen sanitation and safety precautions, and methods of cleaning and caring for utensils and equipment. Maintaining accurate records and preparing reports as required.
Maintaining adequate sanitary/safety conditions in the area of responsibility.
Modern tools, machines and equipment used in the preparation of cooking, baking, dispensing and serving of food in large quantity.
Planning an organizing food preparation and serving operations to meet fixed schedules. Preparing and cooking all groups of food.
Preparing special diets such as low sodium, sugar free, etc. Proper holding temperatures.
Proper methods of storing food stuffs.
Quantity and quality standards of food production and service. Role model AHS Standards of Behavior.
Working effectively with a wide variety of people. Working independently.
Physical Requirements and Work Environment
The physical demands and work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Activity: Sit: Rarely (less than 1/3 of the shift)
Activity: Stand: Continuously (more than 2/3 of the work shift) Activity: Walk: Occasionally (up to 1/3 of the work shift)
Motion: Bend/Twist: Up to 1/3 of time Motion: Carry/Lift: Up to 1/3 of time Motion: Climb: Up to 1/3 of time Motion: Crawl/Kneel: Up to 1/3 of time Motion: Pull/Push: Up to 1/3 of time Motion: Reach: Up to 1/3 of time Motion: Squat: Up to 1/3 of time
Use of Hands (Left/Right): General Motor Function
Use of Hands (Left/Right): Precise Motor Function (Or Fine Manipulation) Use of Hands: Repetitive Motion: 1/3 or more of time
Weight Lifted/Force Exerted: Up to 25 lbs: Up to 1/3 of time Work Environment: Exposure to fumes or airborne particles.
Work Environment: Tasks involve no exposure to blood, body fluids, or tissues.
Carves meat for serving, and serves or oversees the serving of food, ensuring the prompt apportionment of food to tray line and the cafeteria.
Cooks meats, fish, vegetables, soups, cereals and other foods, using steam-jacketed Cleans utensils and equipment and keeps working areas in good order; and maintains standards of safety and sanitation.
kettles, revolving or other large ovens, meat roasters and other commercial cooking - equipment or kitchen equipment.
Delivers food to various locations as required. -
Prepares dough and bakes cakes, cookies, and other pastries and desserts.
Relieves butchers and bakers; may act as First Cook on a relief or training basis; plans Prepares meats and vegetables for cooking, using electric meat grinders, vegetable peelers and slicers, and hand tools,
and/or helps plan recipes and follows oral and written instructions to prepare and cook - all foods; weighs food items for cooking.
Requisitions, receives, inspects and stores food stuffs, and keeps supervisor informed of supplies needed.
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