Cook

ESSENTIAL FUNCTIONS:

• Cook and prepare food according to approved menus.

• Direct activities of workers who assist in preparing and serving meals.

• Clean and inspect equipment, kitchen appliances and work areas to ensure cleanliness and functional operation.

• Take inventory of supplies and equipment.

• Work with Food Service leadership or Dietitian to ensure menus are varied, nutritionally balanced and appetizing.

• Perform and coordinate food production, cleaning, maintenance, and inventory control activities.

• Ensure compliance with established policies and procedures, quality standards, cost parameters, and appropriate regulatory requirements.

OTHER FUNCTIONS:

• Perform other functions and tasks as assigned.

EDUCATION/EXPERIENCE/SKILL REQUIREMENTS:

• High school diploma or equivalent preferred.

• Additional education or training in the culinary field preferred.

• Two or more years' experience in food service role in preparing food for institutions, such as school, hospital or cafeteria preferred.

LICENSES/DESIGNATIONS/CERTIFICATIONS:

• ServSafe Certification or similar food safety certification, where required by the state, facility.

ADDITIONAL REGULATORY REQUIREMENTS:

Minimum 21 years of age.