Cooks, Institution and Cafeteria

01

Monitor and record food temperatures to ensure food safety.

02

Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.

03

Rotate and store food supplies.

04

Wash pots, pans, dishes, utensils, or other cooking equipment.

05

Apportion and serve food to facility residents, employees, or patrons.

06

Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.

07

Clean, cut, and cook meat, fish, or poultry.

08

Direct activities of one or more workers who assist in preparing and serving meals.

09

Monitor use of government food commodities to ensure that proper procedures are followed.

10

Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.