Cook

Job summary

The cook is responsible for preparing, seasoning, and cooking food items according to established menus and recipes while maintaining quality and temperature standards. They also oversee food storage rotations, control portion sizes, and assign tasks to food service workers.

Job details

JOB TITLE: COOK DEPARTMENT: FOOD SERVICES CLASSIFICATION: HEU, COOK 1 REPORTS TO: SUPPORT SERVICE MANAGER Job Summary Positions at this level prepare assigned food items by methods/procedures such as roasting, frying, grilling, steaming, poaching, boiling, and baking under the direction of a Senior Cook or Food Service Manager. Duties & Responsibilities Prepares assigned food items by following established menus, recipes, and quantity quotas, determining ingredients and quantities required and assembling ingredients and equipment required for cooking. Plans preparation and cooking schedule. Cooks and seasons assigned food and therapeutic diet items such as soups, sauces, salads, starches, meats, fish, poultry, vegetables, and desserts by methods/procedures such as roasting, frying, grilling, steaming, poaching, boiling, baking and bulk rethermalization; tests food items for palatability and temperature and adjusts accordingly. Carves food items such as meat and poultry and controls portioning of food items to ensure recipe yield meets assigned quantity quotas. Maintains established food rotations in storage to minimize spoilage and waste. Assigns tasks to designated Food Service Workers. Performs other related duties as assigned. Qualifications Education, Training, & Experience Graduation from a recognized 12-month program in cooking or an equivalent combination of education, training and experience. Skills & Abilities Ability to communicate effectively both verbally and in writing. Ability to deal with others effectively. Physical ability to carry out the duties of the position. Ability to organize work. Ability to operate related equipment.

What you’ll do

The cook is responsible for preparing, seasoning, and cooking food items according to established menus and recipes while maintaining quality and temperature standards. They also oversee food storage rotations, control portion sizes, and assign tasks to food service workers.

Requirements

Candidates must have graduated from a recognized 12-month cooking program or possess an equivalent combination of education and experience. The role requires strong organizational skills, the ability to operate kitchen equipment, and the physical capability to perform all cooking duties.

Listed skills

• Organization · Preferred
• Food safety · Preferred
• Food preparation · Preferred
• Communication · Preferred
• Cooking · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Food preparation
• Cooking
• Menu planning
• Recipe adherence
• Portion control
• Food safety
• Equipment operation
• Communication
• Organization
• Team coordination

Job areas

• Food & Beverage
• Healthcare
• Hospitality
• Manufacturing