Description
The Cook prepares nutritious meals and recipes, maintains kitchen and dining facilities, controls inventory and purchasing, posts menus, serves meals hygienically, and supports holiday and special-event meals. The role also conducts monthly kitchen seminars, attends staff meetings and in-service training, and requires a flexible schedule with on-call availability. Applicants need a high school diploma or G.E.D., at least one year of culinary experience, a valid Department of Health and Mental Hygiene Qualifying Certificate in Food Protection, computer literacy, and the ability to work a flexible schedule.
