Cook

Responsible for preparation of tasty, appealing, high-quality foods for residents, employees and guests while maintaining high standards of quality and sanitary food preparation. Qualifications & Job Standards High school graduate or equivalent. Three years cooking experience and completion of a two year program in food preparation from an approved technical school or five years cooking experience in a similar business. Knowledge of institutional kitchen operations including food preparation methods, meat and vegetable cookery, timing, equipment operation, sanitation, safety, portion control, standardized recipes and proper food storage. Ability to handle stressful situations using maturity and sound judgement. Ability to deal respectfully and effectively with employees and customers. Ability to safely perform all essential job functions with or without reasonable accommodation

Created: 2025-09-26