The Cook II reflects the mission, vision, and values of NM, adheres to the organization’s Code of Ethics and Corporate Compliance Program, and complies with all relevant policies, procedures, guidelines and all other regulatory and accreditation standards.
- Supports the Food and Nutrition Team by preparing hot food and meal items in a safe and sanitary manner.
Responsibilities:
- Measures, mixes, and prepares ingredients according to approved recipes.
- Demonstrates understanding and proper use of kitchen equipment including, but not limited to: blenders, mixers, grinders, slicers, ovens, steamers, etc.
- Demonstrates consistent use of knife skills (chopping, slicing, dicing, paring)
- Prepares and presents café, patient, and catering menu items according to recipes and standards.
- Prepares and presents sauces, soups, stews, casseroles, and desserts meeting established dietary guidelines.
- Cooks meats, fish, and fowl safely in a variety of ways such as baking, roasting, broiling and steaming. Carves meats into individual servings according to recipe and/or diet order.
- Monitors and records temperature of steam table and hot held items throughout service period.
- Tests foods being cooked to ensure doneness. Adjusts heat controls as needed. Insures foods are prepared, held or served at proper temperatures.
- Produces food that is flavorful and attractively presented.
- Only changes ingredients or seasonings when directed by chef or culinary leader.
- Maintains product levels and appearance of service stations.
- Consults with manager regarding handling of any leftovers.
- Observes infection control and HACCP practices at all times.
- Proper completion of all daily temperature logs and daily production sheets. Assists supervisor with corrections as needed.
- Maintains kitchen/station in a safe and organized manner.
- Manages work schedule efficiently completing tasks at assigned times.
- Monitors cooking equipment as needed. Communicates with a manager to initiate any repairs.
- Other duties may be assigned by managers or supervisors due to operational needs.