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Cook II
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- General Responsibilities: Produces and prepares food for cafeteria, catering, and patients according to menus, recipes and portions established by department leadership.
- Maintains proper food handling, safety and sanitation standards while preparing, serving and cleaning up food.
- Must be knowledgeable and possess ability to operate applicable kitchen equipment with working knowledge of food items.
- Strong cooking and knife skills required.
- Cook I is responsible for learning and developing skills for safe, efficient and high quality food production and service.
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