Description
The Cook prepares food according to applicable federal, state, and local standards, facility policies, and the direction of the Dietitian or Director of Food Services. Responsibilities include reviewing menus, assisting with food-service policies and manuals, coordinating with other departments, preparing regular and special-diet menus, and ensuring food-service procedures are followed. The role 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.
