Cook

Overview:

• Provides services to all customers equally.
• Work at meeting the Hot Food Production needs of the Dept.
• Attends customer service training and departmental meetings.

Responsibilities:

• The ability to perform a variety of culinary tasks and to exercise experience in the areas of grill cooking, entrée production, vegetable production, baking, and cold food production.
• The ability to read and follow standardized recipes for all production areas.
• Working knowledge of equipment, product, and methods of preparation in an institutional kitchen.

Qualifications:

The following, or equivalents, are the minimum requirements necessary to perform the essential functions of

the position.

• Education/formal training/licensure/certifications/experience: High School graduate or GED preferred.
• Culinary training preferred.
• 3 years experience as a cook performing food production tasks in an institutional setting preferred.

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