Summary from listing
The Cook prepares meals according to daily menus, recipe cards, production procedures, and contract requirements while maintaining quality, temperature, appearance, sanitation, and food-handling standards. The role operates basic kitchen equipment, sets steam tables, determines food and supply needs, and serves or ensures proper food service. It requires a food-handling or ServSafe certificate, customer service skills, solid work ethics, and demonstrated food-service experience, preferably in a major institution or the military. The position involves lifting up to 50 pounds and standing or moving in the kitchen for 6 to 7 hours per day.
