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Cook / Prep Cook / Sous Chef
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- The Cook/Sous Chef prepares nutritious, high quality meals with a hospitality focus for residents enjoyment in accordance with all laws, regulations and company standards Reports to the Dining Services Director.
- Checks daily menu and special events calendar to ensure necessary food and supplies are available
- Prepares meals meeting nutritional requirements as well as appetizing in appearance
- Operates kitchen within state and county regulations including sanitation, food storage, recordkeeping, food temperatures, portion sizes, chemical usage/storage
- Operates kitchen equipment safely and efficiently: steamer, oven, grill, meat slicer, mixer, grinder, dishwasher, etc.
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