Job Summary:

The Institution and Cafeteria Cook will prepare and cook large batches of food that will be served to patients, patrons, customers, guests, employees, or students.

Supervisory Responsibilities:

• Oversees and directs workers assisting with the preparation and serving of meals.
• Trains new employees.

Duties/Responsibilities:

• Cleans, cuts, prepares, and cooks meat, fish, or poultry to a safe temperature.
• Prepares and cooks various items according to menus, special dietary or nutritional requirements, or numbers of portions to be served.
• Bakes breads, rolls, and pastries.
• Apportions and serves food to patients, patrons, customers, guests, employees, and students.
• Washes cooking equipment such as pots, pans, dishes, utensils, and other pieces.
• Develops, compiles, and maintains food records regarding use and expenditures.
• Inventories supplies and equipment.
• Determines, or assists in determining, meals, menus, and prices.
• Ensures the cleanliness and functional operation of galley equipment, kitchen appliances, and work areas by routinely cleaning and inspecting each piece.
• Performs other related duties as assigned.

Required Skills/Abilities:

• Excellent verbal and written communication skills.
• Basic understanding of or ability to learn sanitation and regulations for workplace safety.
• Basic understanding of or ability to learn food handling techniques, preparation, and cooking procedures.
• Must be able to work quickly and efficiently.
• Must be able to work well as part of a team.
• Must be able to work well under pressure.
• Ability to maintain personal cleanliness.

Education and Experience:

• High school or vocational school coursework in kitchen basics, such as food safety, preferred.
• One year of related experience preferred.

Physical Requirements:

• Must be able to lift up to 15 pounds at times.