Under general direction, the Cook implements menus, coordinates food preparation, and serves meals. The role involves preparing food for 125 or more people at each meal and requires experience cooking in a facility. The Cook may direct workers who assist with food preparation and meal service and coordinates food production, cleaning, maintenance, and inventory activities. The role works with Food Service leadership or a Dietitian to help ensure menus are varied, nutritionally balanced, and appetizing, while meeting established policies, quality standards, cost parameters, and regulatory requirements. Management may add or remove duties as circumstances dictate.
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Job Type
Full-time
Education Level
No Education Listed