Cooks provide assistance to the Food Service Director in planning,
organizing, developing and directing the comprehensive operation of the
dietary department. This position is responsible for training and
supervising production and kitchen personnel. Prepares and portions
various food items with the highest of quality. Wraps, labels and dates
prepared food items for storage. Receives, stores and rotates supplies
as delivered. Prepares meals in accordance with planned menus. Checks
food storage areas on a daily basis to ensure proper food rotation.
Responsible for general and assigned sanitation duties in the kitchen
and dining areas in conformance with sanitary, health and safety
regulations. FOR MORE INFORMATION OR TO APPLY CLICK
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