Cook

Prepare all food according to the menu in a safe, sanitary manner under the direction of the dining services manager. Ensure proper preparation, portioning, and serving of feeds according to standardized recipes while adhering to all safety and sanitation standards. Prepare food in a timely manner at specified meal times, respond to community issues in the dining room, and follow department procedures for storage of dishes, utensils, and cooking equipment. Label and date all food in refrigeration, freezer, and dry storage areas. Oversee proper food handling and utilization to prevent contamination, increase quality, and reduce cost. Suggest menu or recipe changes to utilize leftovers and other supplies. Clean all food service equipment, kitchen, and food storage areas. Requires high school diploma or GED, 1-3 months related experience, and knowledge of special diets.