Cook

Prepare and cook food using menus in the food service program, adjusting selections to utilize refrigerator and freezer items and prevent waste. Monitor temperature controls, maintain a clean and safe kitchen environment, and ensure proper food storage for infection control. Plate meals, manage leftovers and garbage, clean stations, and stock ingredients while monitoring inventory. Operate kitchen appliances including dishwashers, slicers, and mixers, and help maintain equipment. Carry out other duties as assigned. Must be available to work one weekend day every weekend. Experience in batch cooking for institutions is preferred.