The Cook is responsible for preparing food according to federal, state, and local standards, policies, and directives from the Dietitian and Food Services Director to ensure quality service at all times.
Essential duties include reviewing menus, assisting in developing policies, interpreting procedures, planning menus, coordinating with other departments, working with the dietitian, and ensuring procedures are followed.
Qualifications include at least one year of dietary or food service experience (preferred), a sanitation certification (a plus), and the ability to read and communicate in English. The candidate must work independently, demonstrate flexibility, integrity, and collaborate effectively.
Physical demands involve moving intermittently, lifting/carrying at least 25 pounds, tasting and smelling food, and assisting in emergency evacuations if needed. Reasonable accommodations are available for individuals with disabilities.