Accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for all meal periods including patient service, retail, and catering. Assist with the supervision of kitchen personnel. Selects recipes per menu cycle, prepares bakery items, received inventory, moves and lifts foodstuff and supplies and prepares meals for patients requiring special diets. Serves as a lead cook guiding and assisting in the training of less experienced cooks. Prepares food by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes product, read menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements. Clean and sanitize work stations and equipment and must follow all regulatory rules and procedures. Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques. Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, caving and serving soups, meats, vegetables, desserts, etc. Review next day production needs. Performs other duties as assigned. Education Requirements High School Diploma or Equivalent required. Salary Min ($) USD $20.00 Salary Max ($) USD $31.00

search terms: Cook+Restaurant