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Juvenile Detention Center Cook
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- Department: Multi-County Juvenile Detention Center
- Under the direction of the Food Service Coordinator, the Head Cook will plan, prepare, and cook daily meals for Center residents in accordance with dietary guidelines, state licensing, and NSLA standards; coordinates kitchen and food supplies and supervises other Food Service staff as required.
- Maintains records relating to food service operations (e.g., tracks number and cost of meals served each day) and kitchen logs (i.e., flatware accountability, sharps tool control, freezer/refrigerator temperatures)
- Consults with Food Service Coordinator regarding menus
- Completion of secondary education or equivalent, supplemented by training, experience, or coursework in institutional food preparation
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