Ability to:* Cook a variety of foods* Follow written and oral instructions* Write clearly, factually, and concisely* Read, understand, estimate quantities and follow recipes with minimal waste* Effectively communicate verbally* Schedule and organize daily work* Operate and demonstrate the safe handling and operation of kitchen equipment, e.g., mixers, ovens, choppers, slicers, grills, steam kettles* Role model appropriate behavior to residents* Supervise, coach, train, and provide constructive feedback to residents in general kitchen operational practicesKnowledge of:* A variety of foods* Alternate food preparation methods i.e., cook/chill and cook/freeze* Basic arithmetic, e.g., adding, subtracting, multiplying, and dividing* Food service practices, food preparation, and production methods and procedures* Food service record keeping* HACCP protocols, practices, and tools for food serviceUnderstanding of:* Weights and measures and differentiate between applications* Rethermalization of food process/proceduresTo qualify as a Cook 1 in-training:* Current food handler permit* One year of experience in food preparation or cooking, in an institutional or commercial food service setting.* Completion of a course in large-scale cooking may be substituted for one year of experience. Besides a generous retirement plan and comprehensive family insurance for medical, dental, and vision, additional perks might include:* Fourteen to twenty-five paid vacation days per year (depending on years of service and in accordance with the collective bargaining agreement [CBA] if a represented position)* Eight hours of paid sick leave per month* Eleven paid holidays per year (includes one personal holiday)* One personal leave day per year (in accordance with the CBA)* Flexible Spending Account (FSA)* Dependent Care Assistance Program (DCAP)* Deferred Compensation Program (DCP)* And more!