Position: Cook (Full-time 37.5 hrs.) Days
About: Perform diversified duties to prepare, cook, and portion servings of meat, fish, poultry, vegetables, and soups; prepare salads and desserts. The position reports to the Director of Dining Services, Assistant Director of Dining Services, Executive Chef, and Sous Chef. The work schedule is 37.5 hours per week, available to work 7:30am-3:30pm, Monday to Friday, and every other weekend.
Requirements: High school diploma or GED, and/or equivalent combination of experience and education; culinary degree preferred. 2 years’ experience in the Food Service industry or a combination of 1 year experience and 1-year culinary training. Ability to work under pressure, handle multiple demands and deadlines, read and communicate effectively, and utilize various culinary machines to carry out position responsibilities.
