Description
The Cook prepares food according to applicable federal, state, and local standards, department policies, and procedures, and coordinates food service with the dietitian, director of food services, and other departments. The role includes reviewing menus, assisting with food-service manuals, planning regular and special diet menus, ensuring food availability, and maintaining food-service procedures. The position requires State Food Service Sanitation certification, English communication ability, independent and flexible work, and the ability to move, lift, and carry up to 25 pounds.
