Chef in Schenectady, New York
The Cook is responsible to prepare, season and cook palatable food according to standards and recipes for the patients, visitors and staff.
High school graduate or equivalency or one to four years of vocational at training and/or on the job training in restaurant or institution food preparation.
Handle and prepare all foods in accordance with safety and sanitary regulations.
Plan cooking schedules so that foods are ready to be served at specified times.
Monitor portion sizes served, properly store, label and date all stored foods.
Use and keep work areas and equipment/utensils in good operating function so as to provide quality product and optimal safety.
Set up for steam tables.
Records quantities of foods produced including over and under amounts.
Collaborates with other departments throughout the organization.