The duties of dietary cook are as follows: The cook prepares menu-listed foods in large quantities at prescribed serving schedules (e.g., follow recipes; measures ingredients; operates ovens, stove, food processer, microwave, steamer, toasters, blender, meat slicer, grill, fryers, mixer, etc.); visually inspects delivered food to verify quality of food; uses food thermometers to ensure proper temperature of food is reached and maintained during preparation and serving; prepares specialized diet items as required in accordance with approved recipes as directed; prepares food for meetings, parties, and seasonal events requiring food service as assigned.
Cleans work area and service equipment and cleans other areas as needed, cleans pots, pans and utensils; maintains cleanliness of equipment repair and maintenance needs to the Food Service Director; removes trash from kitchen and takes to appropriate location.