COOK

DUTIES AND RESPONSIBILITIES:

Prepares, seasons, and cooks food for hospital patients, employees, and visitors.

Reviews menus and work orders to determine type and quantities of meats, vegetables, soups, salads, and desserts to be prepared.

Plans cooking schedule so that foods will be ready at specified times.

Confers with the Dietitian regarding modified diet preparation and use of leftovers.

Procures foodstuffs from refrigerator, freezer, or other storage areas or requests workers to perform task.

Trims and cuts meat and fowl, using knives.

Prepares or supervises washing, trimming, cooking, and seasoning of food items.

Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment, such as, blenders, mixers, grinders, slicers, and tenderizers, to make sauces, soups, stews, casseroles, and desserts.

Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.

Observes and tastes for food being cooked and adds ingredients or seasonings to improve flavor and texture.

Tests food being cooked by tasting, smelling, and piercing with a fork to determine that it is cooked.

Adjusts heat controls and timers on stoves, ovens, steam kettles, and grills.

Prepares cold meats, sandwiches, griddle cakes, cooked cereals, and beverages.

Carves portions of meat, fish, fowl for individual servings and prepared or directs distribution of food to serving units.