Under general direction, the Cook implements menus, coordinates food preparation, and serves meals. The role prepares food according to approved menus and may direct workers assisting with meal preparation and service. It also involves maintaining clean and functional kitchen equipment and work areas, tracking supplies and equipment, coordinating food production and related activities, and working with Food Service leadership or a Dietitian to support varied, nutritionally balanced, appetizing menus. The Cook ensures work complies with established policies, procedures, quality standards, cost parameters, and applicable regulatory requirements. Other duties may be assigned as needed.
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Job Type
Full-time
Education Level
High school or GED