Description
The Cook prepares large quantities of varied food in the Grill Room, Main Kitchen, and Health Center Kitchen while maintaining kitchen safety, sanitation, equipment care, and supply standards. The role serves as a link between Dining, Dietary, and upper management, reports issues to the Executive Chef or Sous Chef, and requires English proficiency, independent decision-making, and the ability to lift 25 pounds and stand for long periods. Culinary school is preferred, and benefits may include medical, dental, vision, paid time off, retirement, tuition reimbursement, and scholarship programs.
