The Cook is responsible for preparing food in compliance with federal, state, and local standards, policies, and guidelines, ensuring quality service at all times.
Essential duties include reviewing menus, assisting in developing policies, interpreting procedures, planning diets as prescribed, coordinating with departments, and working with dietitians to implement changes.
Qualifications include at least one year of food service experience (preferred), State Food Service Sanitation certification, and the ability to communicate effectively in English. The role requires independence, flexibility, integrity, and effective teamwork.
Physical demands involve moving intermittently, lifting at least 25 pounds, tasting and smelling food, and assisting in emergency evacuations if needed.