Cook

This role involves preparing and serving meals in accordance with dietitian-approved menus, including specialized and therapeutic diets, while ensuring proper portion control and timely meal service. It requires operating and maintaining a variety of kitchen equipment, following standardized recipes, and working efficiently to meet daily meal demands. Responsibilities include maintaining cleanliness and sanitation of the kitchen, adhering to infection control standards, monitoring food storage and temperatures, and managing inventory and stock. The position also supports tray line service, processes diet orders and changes, and ensures substitutes are available when needed. Additionally, it involves proper dishwashing procedures, equipment maintenance, and teamwork to support kitchen operations, while promoting professionalism and contributing to overall organizational success.