Job DescriptionPrepares and cooks entrees soups, vegetables, and starches using griddle, frying, steaming, and broiling equipment. Cuts, trims and cooks meat, fish, and poultry; adds spices and seasoning, and prepares the food items using the appropriate equipment according to the recipe. Slices, carves, or otherwise portions cooked foods to ensure effective portion control and optimum use of food.Cooks food items such as meats, entree dishes, vegetables, specific patient diet order menu items, etc according to department guidelines.Evaluates food services preparation; reports spoiled or unattractive food, defective supplies or equipment, and other unusual conditions to the supervisor.