Cook/Baker, Dietary & Cafeteria, Days

Responsibilities

• Prepare food in accordance with current federal, state, and local standards, guidelines, and regulations, as well as established policies and procedures of the Food and Nutrition Department.
• Follow direction from the Executive Chef, Sous Chef, and/or Director of FNS to ensure quality food service at all times.
• Under the supervision of the Sous Chef and/or Executive Chef, prep, cook, and bake a variety of food items according to established recipes.
• Adjust recipes as needed to meet customers' nutritional and age-specific needs (neonate to geriatric).
• Complete all assignments to meet established serving times.
• Follow all safety and sanitation procedures to prevent foodborne illness.

Qualifications

• One year of experience in the food services industry (required).
• High School Diploma or GED (desired).
• ServSafe Food Safety certification.