Weekend Cook (59106)

Summary of Position:

A professional cook, who oversees, plans, prepares, and serves meals. Responsible for menu planning, ordering supplies, food, and equipment, maintenance of dining facility records, and coordination of the volunteer food service workers.

Essential Duties:

Duties include, but are not limited to:

• Administers the food service program in accordance with established policies and procedures.

• Ensures proper storage, rotation, preparation, and labeling of food in accordance with Federal, State, and local guidelines. Discards outdated food.

• Works in conjunction with the Kitchen Supervisor to develop meals and forecast supply needs.

• Assure that food and supplies for the next meal are readily available. Assist in inventorying, dating, and storing in-coming food, supplies, etc. as necessary.

• Recommend to the Kitchen Supervisor the equipment and supply needs of the department.

• Ensures continued efficiency of the cafeteria and production of consistent quality food.

• Prepare meals, ensuring the utmost in quality with a minimum of waste. Serve meals that are palatable and appetizing in appearance. Serve food in accordance with established portion control procedures.

• Prepare food for therapeutic diets in accordance with planned menus. Prepare food in accordance with standardized recipes and special diet orders.

• Reviews the menu prior to preparation to identify all food required for patient diet restrictions and allergies in conjunction with the Kitchen Supervisor.

• Clean and maintain kitchen equipment, utensils, and appliances.

• Evaluates and responds to patient complaints in collaboration with Kitchen Supervisor.

• Willingness to work with a broad base of volunteers to support kitchen functions, offers feedback as needed for improvement.

• Attends and participates in training, in-services, and staff meetings.

• Drive to community partners and area food banks for supplies.

• Performs other duties as required.