Role OverviewThe Cook is responsible for all food preparation to meet quality, quantity, and service schedule requirements. They must manage food production, handle foods according to sanitary procedures, and comply with federal, state, and local regulatory procedures.
What You Will Do
Prepares and serves meals, maintains sanitation of food service areas, keeps accurate records, receives and rotates products, and adheres to posted menus and production sheets.
Why It Might Be a Fit
The ideal candidate has a high school diploma, culinary apprenticeship or training, and one year of job-related experience. They must maintain a current SERV Safe certificate or be able to participate in the food services sanitation training to become SERV Safe Certified.
Requirements
- High School Diploma/GED
- Culinary apprenticeship or training
- One (1) year job-related experience
- Maintain a current SERV Safe certificate or participate in food services sanitation training
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