Summary from listing
The Cook prepares meals in a large institutional kitchen using recipe cards, production procedures, and standard operating procedures. Responsibilities include cooking, portioning, serving, operating kitchen equipment, maintaining sanitation and food-safety standards, storing food safely, and coordinating meal preparation with serving schedules. The role requires related cook or baker experience, knowledge of food handling and HACCP standards, and the ability to follow instructions, plan production, communicate with staff, and perform physically demanding work.
