SEIU- Cook I
Core
Prepares, seasons, and cooks food for patients, students, employees, and visitors following recipes and menus.
Role type
Cook I
Builds
Meals for dining services
Domain
Higher education dining services
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Food preparation, recipe adherence, menu planning, sanitation standards, temperature control, portioning, equipment operation
Preferred skills
Experience with modified diets, batch cooking scheduling
Technologies
Ovens, microwaves, ranges, grills, fryers, steamers, mixers, slicers, woks, toasters
Responsibilities
Peels, washes, trims, and cuts meats, vegetables, and fruits; prepares stocks, sauces, soups, and casseroles; portions and garnishes food items; reviews computer-generated menus for accuracy; plans cooking schedules; maintains sanitation and safety standards; tests food for doneness and flavor; records leftovers and production amounts.
Seniority
Entry-level, hands-on IC