Cook- Job Code 102
Key Responsibilities / Essential Functions
- Ensures that the cook’s unit is set up for preparing current day’s entrees and hot items, checks all food items on the arts with the production and tally sheets and communicates with the storeroom for items that are missing
- Checks the following day’s menus for availability of needed supplies and notifies appropriate person if changes need to be made
- Ensures that the quality of all food items produced is preserved, consistently following the standardized recipes and diagrams
- Follows guidelines set forth by the Department of Public Health to ensure food quality and safety, checks and documents holding temperatures of hot food to ensure food safety, and follows proper basic food preparation techniques
- Ensures food items are prepared in sufficient quantity to cover service requirements
- Maintains certification in Food Service Sanitation by the Department of Public Health
- Maintains cleanliness of work area, ensuring cleaning matrix is observed
