Under general direction, implement menus and coordinate food preparation and serve meals. This role involves cooking and preparing food according to approved menus, directing activities of workers who assist in preparing and serving meals, and maintaining cleanliness and functionality of equipment, kitchen appliances, and work areas. The Cook also takes inventory of supplies and equipment, collaborates with Food Service leadership or Dietitian to ensure menus are varied, nutritionally balanced, and appetizing, and performs and coordinates food production, cleaning, maintenance, and inventory control activities. Ensuring compliance with established policies and procedures, quality standards, cost parameters, and appropriate regulatory requirements is also a key aspect of this position. Additional duties may be assigned by management as circumstances dictate.
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Career Level
Mid Level
Education Level
High school or GED