Cook - FT, Varies/Rotating

Cook responsible for food production in all areas of the department; must have knowledge of all methods of cookery and produce high-quality, eye-appealing products within the allotted time; operates various kitchen equipment (oven, grill, chopper, slicer, blender, mixer, steamer) and can handle 50-pound pushes/pulls; must communicate in English and meet time-management and interpersonal skills requirements; preferred Serve Safe Certification and high school diploma or equivalent.