**The Cook prepares and cooks a variety of foods for patients, employees, and outside catering food services according to standardized recipes. The Cook is responsible for meeting and maintaining established food service protocols.**

Responsibilities:

+ Prepares all foods indicated on menus provided for patient and all other food service.
+ Prepares a variety of foods, including soups, gravies, sauces, vegetables, meats, salads, desserts, cereals, and eggs.
+ Cooks for special breakfasts, luncheons, dinners, gourmet meals, and catering as required.
+ Follows food production schedules; keeps records as directed.
+ Adheres to menus provided; makes changes in menus only with consent of manager.
+ Organizes food preparation; estimates food amount requirements according to portion standards and tally sheet counts; eliminates waste and leftovers.
+ Maintains quality, appearance, and temperature of each food produced.
+ Packages and properly stores all u...