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- Summary SUMMARY: Under general supervision, to prepare, cook, and dispense food in quantity in a kitchen; to maintain cooking equipment and working areas; and to do related work as required.
- Prepares meats and vegetables for cooking, using electric meat grinders, vegetable peelers and slicers, and hand tools.
- Cooks meats, fish, vegetables, soups, cereals and other foods, using steam-jacketed kettles, revolving or other large ovens, meat roasters and other commercial cooking equipment or kitchen equipment.
- Carves meat for serving, and serves or oversees the serving of food, ensuring the prompt apportionment of food to tray line and the cafeteria.
- Relieves butchers and bakers; may act as First Cook on a relief or training basis; plans and/or helps plan recipes and follows oral and written instructions to prepare and cook all foods; weighs food items for cooking.
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