Determines types and quantities of meats, vegetables and soups to be prepare by reviewing planned menus with Chef or Supervisor.

Ensures meals are ready at specified times and prepared according to recipes.

Consults with Chef/Supervisor regarding use of left-overs.

Consults Registered Dietitian on modified diets, as necessary.

Measures and mixes ingredients according to approved recipes, using blenders, mixers, grinders, slicers, etc.

Makes sauces, soups, stews, casseroles and desserts meeting established dietary guidelines and follows recipes.

Cooks meat, fish and fowl in a variety of ways such as baking, roasting, broiling and steaming and are at proper temperatures.

Carves meat, fish and fowl into individual servings according to menu combinations and patient diet orders and cafeteria retail needs.

Tests foods being cooked to ensure doneness, Adjusts heat controls as necessary. Temps are taken with approved thermometer.

Improves flavor and texture of food by adding ingredients or seasoning.

Observes infection prevention and control practices at all times. Wears gloves while in food productions and washes hands frequently.

Maintains kitchen in a clean, neat and organized manner.

Performs all aspects of patient care in an environment that optimizes patient safety and reduces the likelihood of medical/health care errors.

Supports and maintains a culture of safety quality.

Minimum Education: High School Diploma or GED

Minimum Work Experience: Previous experience as a cook preferred in a medical environment.