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 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.

Please note this position will require weekend shifts: Friday/Saturday 5:30 am - 1:30 pm and Sunday/Monday 10:30 am - 6:30 pm.

• Assistance from the Food Service Director.
• Training and supervision of kitchen personnel.
• Opportunity to work with high-quality food items.
• Conformance with sanitary, health, and safety regulations.

• Experience in food preparation and kitchen operations.
• Knowledge of food storage and rotation practices.
• Ability to follow planned menus.
• Understanding of sanitation duties and health regulations.