Under general direction, the Cook implements menus, coordinates food preparation, and serves meals. The role prepares food according to approved menus, directs workers assisting with meal preparation and service, and coordinates food production, cleaning, maintenance, and inventory control. The Cook works with Food Service leadership or a Dietitian to support varied, nutritionally balanced, appetizing menus and ensures work complies with established policies, procedures, quality standards, cost parameters, and applicable regulatory requirements. Management may add or remove duties as circumstances dictate. The employer is committed to equal employment opportunities in accordance with applicable laws.
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Job Type
Full-time
Education Level
No Education Listed