Cook

JOB TITLE: COOK DEPARTMENT: FOOD SERVICES CLASSIFICATION: HEU, COOK 1 REPORTS TO: SUPPORT SERVICE MANAGER Job Summary Positions at this level prepare assigned food items by methods/procedures such as roasting, frying, grilling, steaming, poaching, boiling, and baking under the direction of a Senior Cook or Food Service Manager. Duties & Responsibilities Prepares assigned food items by following established menus, recipes, and quantity quotas, determining ingredients and quantities required and assembling ingredients and equipment required for cooking. Plans preparation and cooking schedule. Cooks and seasons assigned food and therapeutic diet items such as soups, sauces, salads, starches, meats, fish, poultry, vegetables, and desserts by methods/procedures such as roasting, frying, grilling, steaming, poaching, boiling, baking and bulk rethermalization; tests food items for palatability and temperature and adjusts accordingly. Carves food items such as meat and poultry and controls portioning of food items to ensure recipe yield meets assigned quantity quotas. Maintains established food rotations in storage to minimize spoilage and waste. Assigns tasks to designated Food Service Workers. Performs other related duties as assigned. Qualifications Education, Training, & Experience Graduation from a recognized 12-month program in cooking or an equivalent combination of education, training and experience. Skills & Abilities Ability to communicate effectively both verbally and in writing. Ability to deal with others effectively. Physical ability to carry out the duties of the position. Ability to organize work. Ability to operate related equipment.

Prepare assigned food items and therapeutic diets using various cooking methods while following established menus and recipes. Manage cooking schedules, control portioning, and maintain food rotations to minimize waste.

Requires graduation from a recognized 12-month cooking program or an equivalent combination of education and experience. Must possess effective communication skills and the physical ability to perform cooking duties.

• written communicationPreferred
• OrganizationPreferred

Identified from the job description. Confirm important requirements above.

• Roasting
• Frying
• Grilling
• Steaming
• Poaching
• Boiling
• Baking
• Bulk Rethermalization
• Menu Following
• Portion Control
• Food Rotation
• Therapeutic Diet Preparation
• Verbal Communication
• Written Communication
• Organization
• Equipment Operation

• Food & Beverage
• Healthcare
• Hospitality
• Manufacturing
• Trades

Minimum education

Professional degree

Minimum experience

0+ years

Apply by

Sep 10, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Entry level