Cook - Dietary
Job Summary: Responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures as well as responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.
Minimum Qualifications: 18 years of age. Certification in Servesafe within 90 days of hire.
Knowledge, Skills & Abilities: One year (1) experience in food service or successful completion of a Culinary Arts and Hospitality program. Proficient interpersonal relations and communicative skills; manual dexterity; auditory and visual skills; ability to follow written and oral instructions and procedures.
Working Conditions: General kitchen and cafeteria environment.
Physical Requirements: Constantly stand, see/visual acuity. Frequently walk, reach, handle/grasp/feel, bend/twist, talk/hear, taste/smell, lift/carry 1 to 25 lbs. Occasionally lift/carry 25 to 50+ lbs.