General Summary of Duties

Responsible for the preparation of all food items as per standardized recipes and special diet orders. Determines amount and type of food and supplies required for daily menus and seeing that supplies are obtained from storage areas in adequate time for meal production.

Qualifications

A minimum of three years experience as a cook in a hotel, restaurant, club or similar institution. Ability to plan and organize work, to interpret instructions, recipes, specifications and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Ability to lift 50 pounds. May be exposed to extreme temperatures (freezers and stoves-range burners) for short periods of time. May be exposed to industrial cleaning chemicals.