Coordinates and participates in activities of cooks including preparing and cooking foods in a cafeteria, or other establishment by performing the following duties:

Estimates food consumption, and requisitions or purchases foodstuffs. Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications. Prepares, cooks, and serves food to patients including meats, sauces, vegetables, soups, and other foods.  After consumption, cook will remove the tray from the patient and clean all items in accordance with policies and procedures. Prepares and cooks food according to recipe as designated by the Registered Dietician. Portions cooked foods based on Registered Dietitian’s instructions as to size of portions and methods of garnishing. Carves meats. Follows the menus as developed by Registered Dietician. Required to maintain current Food Handlers card and Food Managers Certificate as required by the State in which the inpatient facility is located. Maintains sanitary conditions in the kitchen and dining room by cleaning work areas and equipment after each preparation in accordance with policies and procedures. Cleans all dietary-related equipment according to the cleaning schedule as assigned by the Registered Dietician and Inpatient Manager.  QUALIFICATIONS Current Food Handlers card and Food Managers Certificate as required by the State in which the inpatient facility is located. Ability to lift in excess of 25 pounds. Minimum of one year food handling, prep, cooking, and serving experience in a healthcare, cafeteria, or restaurant setting. SPECIAL INSTRUCTIONS TO CANDIDATES EOE/AA M/F/D/V