Cook I- Part Time
Core
Entry-level cook preparing and cooking a variety of foods according to recipes and production standards for facility and venue events.
Role type
entry-level cook
Builds
food items for facility and associated venues
Domain
food service
Deliverable
physical/clinical work
Required skills
basic cooking procedures and techniques, food preparation, menu item preparation, food safety and storage, kitchen equipment maintenance, recipe adherence
Preferred skills
buffet food presentation design, serve safe certification
Responsibilities
Prepares menu items for banquet events, assists with food preparation (chopping, portioning, sauces), maintains kitchen equipment cleanliness, labels and stores food properly, follows directions from supervisors and chefs
Seniority
entry-level
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