Cook

Overview:

Must be able to work in a Institutional kitchen operation. Cafeteria serving line, dining room service , Bistro service, ServSafe Certification

Responsibilities:

Use an appropriate problem-solving approach to plan services. Provides services with consideration of the recpiient's needs. Uses equipment/supplies correctly. Uses appropriate safety and infection control measures.

Qualifications:

High School graduate or GED preferred. Culinary training preferred. 3 years experience as a cook performing food production tasks in an institutional setting preferred. The ability to perform a variety of culinary tasks and to exercise experience in the areas of grill cooking,  entree production, vegetable production, baking and cold food production. The ability to read and follow standardize recipes for all production areas.  Working knowledge of equipment, product, and methods of preparation in an institutional kitchen. Ability to lift 50+ pounds. Work in warm humid conditions. Stand and walk repetitively.