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 with 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.