The Dietary Cook is responsible for handling and preparing food items that are palatable and appetizing while following safety and sanitation regulations, departmental policies and procedures, and meeting meal schedules. Minimum qualifications are a high school diploma or equivalent GED, the ability to read, write, and follow verbal and written directions and perform simple addition, subtraction, multiplication, and division tasks and demonstrable organizational skills and knowledge of the equivalent measuring system. ServSafe Certification or ability to be certified within six months of initial hire and three or more years of experience in food production and service or the equivalent are preferred. Position is part-time.
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