The Cook is responsible for proper food preparation in order to provide quality meals while following specific diets as necessary. • Prepare food for regular and therapeutic diets. • Responsible for food and supplies that are delivered to the kitchen and to maintain freshness and quality of products. • Attend educational programs and Nutrition Services department meetings in order to keep current with departmental goals and objectives. • Maintain a clean, sanitary, and safe work area per Hazard Analysis Critical Control Point (HACCP) program and State, Federal, and St. Peter Regional Treatment Center (SPRTC) regulations and guidelines. • Perform other food service-related tasks as assigned by supervisor so that all dietary responsibilities are accomplished and as appropriate.

• Knowledge of large-scale cooking methods and equipment sufficient to prepare and serve food for a large number of people and adjust recipes to accommodate different numbers of people. • Knowledge of food values and nutrition sufficient to prepare items from standard recipes. (Some facilities require the ability to prepare special medical diets.) • Knowledge of health and safety principles involved in food preparation operations sufficient to prepare and serve safe and healthy meals. • Ability to follow oral instructions and read and comprehend written instructions.

Available upon request from local HR.

Those crossing Appointing Authorities may be required to successfully complete a physical assessment form, provide education documentation (high school diploma, GED, college transcript, or college degree) and provide documented proof of freedom from tuberculosis completed within the last year.