The cook prepares menu-listed foods in large quantities at prescribed serving schedules (e.g., follows recipes; measures ingredients; operates ovens, stove, food processor, microwave, steamer, toasters, blender, meat slicer, grill, fryers, mixer, etc.; uses bowls, pans, knives, etc.); visually inspects delivered food to verify quality of food; uses food thermometers to ensure proper temperature of food is reached and maintained during preparation and serving; prepares specialized diet items as required in accordance with approved recipes as directed; prepares food for meetings, parties, and seasonal events requiring food service as assigned.
Assists with coordination of food service; sets up food carts, (e.g., lifts and carries prepared food items weighing approximately up to 35 pounds; etc.); visually inspects plated food to ensure attractive presentation of food before serving; pushes and pulls food and dishes, to deliver carts to dining rooms as assigned; assists with serving meals as assigned.
Cleans work area and service equipment and cleans other areas as needed (e.g., wipes countertops, washes utensils, cleans appliances, etc.); Cleans Pots, Pans and utensils maintains cleanliness of equipment used; monitors and ensures sanitary conditions; reports equipment repair and maintenance needs to the Food Service Director; removes trash from kitchen and takes to appropriate location.
In absence of Food Service Director, acts as supervisor over dietary personnel.