Cooks provide assistance to the Food Service Director in planning, organizing, developing, and directing the comprehensive operation of the dietary department. This position is responsible for training and supervising production and kitchen personnel.

Prepares and portions various food items of the highest of quality.  Wraps, labels, and dates prepared food items for storage.  Receives, stores, and rotates supplies as delivered.  Prepares meals in accordance with planned menus. Checks food storage areas on a daily basis to ensure proper food rotation.  Responsible for general and assigned sanitation duties in the kitchen and dining areas in conformance with sanitary, health, and safety regulations

Assist in serving meals as necessary
Sweep and mop floors as well as make sure there is a clean Kitchen and Dining area.

Delivers Food Carts, Trays, etc., to the designated area