Cook

The Cook will implement menus and coordinate food preparation and serve meals under general direction. The role involves working with Food Service leadership or Dietitian to ensure menus are varied, nutritionally balanced and appetizing. The Cook will also ensure compliance with established policies and procedures, quality standards, cost parameters, and appropriate regulatory requirements.

What You Will Do

The Cook will cook and prepare food according to approved menus, direct activities of workers who assist in preparing and serving meals, clean and inspect equipment, kitchen appliances and work areas, take inventory of supplies and equipment, and perform and coordinate food production, cleaning, maintenance, and inventory control activities.

Why It Might Be a Fit

The ideal candidate will have a high school diploma or equivalent, additional education or training in the culinary field, and two or more years' experience in food service role in preparing food for institutions. The candidate will also have ServSafe Certification or similar food safety certification.

Requirements

• High school diploma or equivalent
• Additional education or training in the culinary field
• Two or more years' experience in food service role in preparing food for institutions
• ServSafe Certification or similar food safety certification

Benefits

• Competitive compensation
• Industry leading annual performance-based bonus opportunity
• Comprehensive benefits including medical, dental, and vision insurance
• 401(k) with company match
• Generous paid time off for vacation, sick days, and holidays
• Professional development & leadership training