Summary from listing
The Cook prepares meals and food in large quantities, follows standardized recipes and meal schedules, cooks for regular and special diets, stores and labels food, maintains sanitation, assists with tray-line service, and may oversee food for banquets. The role reports to the Dietary Services Supervisor and supervises kitchen workers during the shift. Requirements include at least two years of large-quantity institutional cooking experience, some kitchen experience, knowledge of sanitation and equipment, the ability to stand and walk most of the day and lift up to 25 pounds, and the ability to perform repetitive tasks continuously.
