The Cook is responsible for preparing and serving food according to federal, state, and local standards, policies, and procedures, ensuring high-quality food service at all times. Under limited supervision, they maintain sanitation, safety, and cleanliness, operate and inspect food service equipment daily, and oversee all work areas within the Nutritional Services department to ensure compliance and excellence in food preparation and service.
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Career Level
Entry Level
Education Level
High school or GED
Number of Employees
11-50 employees