Cook I - Various Sites

Detailed Overview

Under the direction of the Production Supervisor, utilizing a variety of cooking methods such as frying, roasting, grilling, steaming, poaching, baking and boiling, prepare items by following established menus, recipes and production requirements for such food products and diet items as soups, sauces, meats, fish, poultry, desserts. Prepare, portion and service food items for residents, clients, cafeteria and catering as required. Responsibilities Assemble required types and amounts of ingredients and the equipment required for cooking, utilizing a variety of cooking methods such as frying, roasting, grilling, steaming, poaching, baking and boiling, prepare items by following established menus, recipes and production requirements for food products and diet items such as soups, sauces, meats, fish, poultry, desserts. Following established cooking schedules, ensure optimum freshness, minimize holding times and meet established resident / staff meal periods. Test food items for palatability, temperature and adjusts accordingly to ensure the food items meet established departmental standards. Control portioning of food items to ensure recipe yields meet quantity quotas as per production sheets. Maintain appropriate food storage to minimize spoilage and waste. Ensure correct labelling and dating of stored foods, including leftover food. According to established guidelines, assign tasks to designated food service workers and provide orientation as required. Prepare food items such as vegetables, fruits and sandwich fillings by slicing, dicing, grating and mixing. Portion and serve food products for residents, clients, cafeteria and catering as required. Order and receive supplies as instructed. Perform other related duties as required. Qualifications Education and Experience Graduation from a recognized program in quantity cooking; or an equivalent combination of education, training and experience. Current Food Safe I certificate. Skills and Abilities Ability to communicate effectively both verbally and in writing. Ability to deal effectively with others. Ability to plan, organize and prioritize work. Ability to operate related equipment. Physical ability to perform the duties of the position.