Summary:  Under the supervision of the Food Services Director, the cook is responsible for the preparation of food for patients, employees, and guests.  Also responsible for the general supervision of the Food Service Department in the absence of the Food Service Director.

 Reporting Relationships:

A.  Immediate Supervisor:                Dietary Coordinator

B.  Supervision Exercised:               None

C.  Interrelationships:                          Facility personnel, patients, patient family members, guests

                                                            and vendors.

 Required Knowledge, Skills and, Abilities:

• Must be able to read and write and make simple calculations, and follow written and oral instructions.
• Must be thoroughly familiar with foods and preparation methods.
• Must know the proper methods and cooking temperatures for best utilization and yield of meats and other foods.
• Must be able to space and time the cooking of vegetables so that their nutritional quality, flavor, and appearance are preserved by not having to hold them too long before service.
• Two (2) years training or experience in large-scale commercial or institutional food preparation.
• Must have had some formal or on the job training in food preparation in cooking, estimating quantities for food needed, in requisitioning and storage of food and supplies, in general, kitchen management, and in principles and management of sanitation and safety in handling food and equipment.

 Duties and Accountabilities:

The following description covers the most significant duties performed, but does not exclude other work assignments not mentioned.

1. Reviews menus to determine type and quantities of meats, vegetables, soups, salads, and desserts to be prepared.  Follows production sheet from Food Service Director.
2. Plans cooking schedule in conjunction with Director to ensure that food will be ready at specified times.  Confers with Director regarding modified diet preparations and use of leftovers.
3. Prepares cooking and seasoning of food items for each meal.
4. Measures and mixes ingredients according to the recipe, using a variety of kitchen utensils and equipment such as blenders, mixers, grinders, and slicers to make sauces, soups, stews, casseroles, and desserts.
5. Bakes, roasts, broils and steams meats, fish, and other foods.
6. Observes and tastes foods being cooked and adds ingredients or seasoning to improve flavor or texture as needed.
7. Procures foodstuff from refrigerator, freezer or other storage areas.
8. Carves portions of meat, fish, and fowl for individual servings.  Portions servings according to menu combinations or orders for patients.
9. Preparation of all food in sufficient quantities to cover all service requirements.
10. Tests food being cooked by testing, smelling and/or using the food thermometer to determine that it is cooked.  Adjusts heat controls and timers on ovens, grills, etc. As required.
11. Checks temperatures of food prepared to ensure proper temperatures for service.
12. Assists by placing weekly food and supply orders accurately by guidelines established by Food Service Director.
13. Ability to supervise and work cooperatively with others.
14. Provides assistance on serving line.
15. Maintains the cooking area in a clean, neat, and orderly manner.
16. Always observes the hospital and dietary dress codes.
17. Responds to changes in workload schedule as necessary; continually uses time in a productive manner. 

Must pass Criminal background and drug test.

Must have transportation

Must be ready for immediate hire pending background and drug test.