Responsible for the preparation of food using standardized recipes and following all food safety, sanitation and equipment guidelines. Perform a variety of culinary tasks in the areas of grill cooking, hot food production, entrée production, vegetable production, baking, and cold food production. Is involved with the development and testing of new recipes and products and menus.
High School graduate or GED preferred. Culinary training preferred. 3 years experience as a cook performing food production tasks in an institutional setting. Must have the ability to read and follow standardized recipes. Must have knowledge of equipment, product, and methods of preparation in an institutional kitchen
1) Full time M-F 7a - 3:30p
1) Casual Part time -Hours between 10a- 3p and some 7a-3:30p
Full Time: 36 or more hrs/wk