The cook is responsible for the preparation of meals and snacks to the clients and staff while following standardized recipes and proper food handling techniques. Assist Dietary Manager and other cooks in daily operation by performing the following duties. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be familiar with and instructed in the use of all equipment; stoves, ovens, steamers, food slicer, refrigerator, freezer, mixer, hood and ventilation system and fire extinguisher. Ability to check routine kitchen forms, i.e. temperature charts, production records, census and breakfast/lunch/snack forms.