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.