Position: Cook II
About: Under the direction of the Department Manager or Supervisor, this position involves preparing a variety of quality foods for all areas of dining services, assisting in menu planning and purchasing staples. The role requires functioning under indirect supervision in day-to-day food production.
Requirements: Three (3) years of restaurant/institutional cooking/chef background; Certified Food Handler; effective oral communication skills; ability to operate food service equipment and use sound judgment in decision-making; experience in cooperative work environments; institutional/restaurant cooking experience with the ability to prepare foods from scratch and handle production skills; capable of adjusting recipes and portioning ingredients appropriately
Benefits: Competitive salary, Health insurance, 401(k) plan, Paid time off, Career development opportunities
