Cook

Prepare food items using standardized recipes to meet quantity, deadline, and quality standards while managing full food production in the absence of the Chef or Kitchen Manager. Coordinate meal production with serving hours, prepare special dietary needs as directed by resident menus, and monitor temperature, taste, and quality guidelines. Maintain cleanliness, hygiene, and health standards; assist with orientation and training of new kitchen employees; and practice safety and loss prevention procedures. Follow all local, state, and federal policies regarding food handling, including proper documentation of temperature logs, taste panel forms, and cleaning schedules. Minimum of two years experience as a cook preparing a full line of menu items required.