Cook

Cook meals according to menus, special dietary restrictions, or portion counts while maintaining sanitation standards. Clean and inspect kitchen equipment and work areas, compile food use records, and take inventory of supplies. Direct staff performing food service duties, plan varied and nutritionally balanced menus, and train new employees. Requisition food supplies and appliances based on future needs, rotate perishable products, and interpret menus and recipes. Operate a computer and attend all department meetings and training. Available for shifts from 6am–2:30pm and 8am–4:30pm, including weekends and holidays.