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The Cook at TMC Rincon is responsible for preparing a wide variety of regular and special diet hospital foods using standardized recipes. This position requires planning and coordinating cooking schedules to ensure that foods are ready at the required times, as well as assessing requirements to avoid over or under production of foods, particularly short order items. The Cook will also be responsible for storing, dating, and labeling food properly, cooling foods for storage using safe food handling procedures, and reheating and utilizing leftovers appropriately. Additionally, the Cook will consult with supervisors regarding special items and the evaluation of new recipes, ensuring that all foods prepared meet existing standards for quality, freshness, taste, and appearance. Operating food service equipment safely and responsibly is also a key function of this role, along with maintaining cleanliness and proper operation of cooking equipment and utensils.
