Cook II - Certified

POSITION SUMMARY

Under the direction of the Supervisor, the Cook I is responsible for performing the following activities according to related policies and procedures and any government regulations and legislation: all aspects of food service production and distribution to clients with emphasis on portion control, waste control, proper sanitation and safety. The Cook I prepares all food according to menu and therapeutic specifications; monitors and ensures food is served at optimal temperatures and leftovers are properly used according to established regulations and policies. The Cook I oversees day-to-day activities of the kitchen, including quality assurance processes.

RESPONSIBILITIES:

Overview:

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