Cook - FT (Main Dining Location)

The Cook prepares the kitchen and food production areas for use; creatively prepares recipes which are palatable and nutritious; ensures that safe and high-quality food service is provided at all times and that sanitation guidelines are met; accurately forecasts amount of food required and obtains appropriate amounts of required foods from storage areas. Prepares hot and cold food (entrees, soups, salads, etc.) following established recipes for all meal services and special events.