Job Descriptions

Job Description

Cooks at the NIH work in a variety of kitchen or cafeteria settings.  They cook meats and vegetables, prepare baked goods, cut and trim meat, and cook a variety of regular or special diet foods and meals for employees, visitors, and patients.   Cooks follow recipes at varying levels of difficulty and plan and schedule cooking procedures so that completed foods are ready at the correct temperature and time.  In addition, cooks examine foods for quality and freshness, monitor temperatures and steam pressures, and turn and baste meat for flavor and proper cooking.  They test and evaluate new food products and develop and modify standard recipes.  Cooks are also responsible for maintaining accurate food inventories and rotating stock items and for preparing and delivering food trays to patients.   Cook positions require knowledge of food preparation principles, including knowledge of flavoring materials and seasonings in modifying or extending recipes, skill in managing cooking processes so that food items are served on time and that safe temperature and time controls are met, and knowledge of sanitation procedures.

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