Description
The Cook 2 prepares, seasons, cooks, portions, and stores meats, fish, vegetables, soups, and other food products; sets up prep stations; stocks inventory; maintains sanitation; and supports kitchen operations during off-peak periods. The role may work on an order-to-order basis or in a cafeteria setting, requires weekend, night, and holiday availability, and includes minimal leadership, coaching, and training of new staff. Applicants need a high school diploma, ServSafe Level 2 certification, ODH Level 2 certification, and 2–4 years of experience, or an equivalent combination of education and experience.
