Cook Ii

Prepares and cooks food for Hospital patients and staff. Cooks food in accordance with recipes and accepted technical standards.

**Essential Responsibilities and Duties**:
1.Reviews daily menu specifications for regular and modified diets and plans cooking schedules so that food will be ready at specified times.

2.Assists in obtaining raw ingredients required for menus and prepares them for cooking. Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment.

3.Bakes, roasts, broils and steams meats, fish, vegetables, and other foods. Observes and tastes food being cooked and adds ingredients or seasonings as required.

4.Carves portions of meat, fish and fowl for individual servings and distributes food to serving units. Apportions servings according to menu combinations or orders for patients.

5.Prepares cold meats, sandwiches, grilled items and cooked cereals.

6.Operates the cafeteria involving preparation of short-order cooking.

7.Observes a high standard of hygiene throughout the preparation of food; maintains work area and equipment in a clean and orderly condition.

8.Provides coverage to Cook I on his rest days/leave.

9.Attends and participates in departments and hospital’s training and In-Services.

10.Follows all Hospital related policies and procedures.

11.Participates in self and others education, training and development, as applicable.

12.Performs other related duties as assigned.

**Education**:
High School Education and Culinary Art certificate from a reputable & recognized Culinary Art School required.

**Experience Required**:
One (1) year of cooking experience with High School in a Hotel, Restaurant or Institutional Food Service.

**Other Requirements(Certificates)**:
Must be able to read and write English in order to work from recipes, modified diet menus, production sheets, etc.