SEIU- Cook I
Based in United States
Core
Prepares, seasons, and cooks food for patients, students, employees, and visitors following recipes and menus.
Role type
Cook I
Builds
Meals and food trays for dining services
Domain
Higher education food service
Deliverable
physical/clinical work
Required skills
Food preparation, recipe adherence, menu planning, sanitation standards, temperature control, portioning, equipment operation
Preferred skills
None stated
Technologies
Ovens, microwaves, ranges, grills, fryers, steamers, mixers, slicers, blenders
Responsibilities
Peels, washes, cuts, and prepares meats, vegetables, and other ingredients; cooks stocks, sauces, soups, and main dishes; portions and plates food; operates kitchen equipment; maintains sanitation and safety standards; records leftovers and inventory.
Seniority
Entry-level, hands-on IC