Cook; TFS

select how often (in days) to receive an alert:

the cook is responsible for preparing meals in a state facility according to established menus and recipes. This entry-level role ensures that food is prepared promptly, cooked to the correct specifications, and complies with health and safety standards.

prepare meals and snacks according to standardized recipes and menu plans.ensure food is cooked to the proper temperature and quality standards.clean and maintain cooking equipment, utensils, and workstations.monitor food inventory and inform supervisors when supplies are low.ability to interact with visitors, handles or relays complaints to managers, and assists visitors with special needs.performs food preparation duties, including preparing food commodities, calculating needed amounts of goods, ensuring accurate measurements of recipe quantities, labeling and storing leftover items, and ordering weekly supplies.assist

with portioning and plating meals for service.follow food safety regulations regarding food storage, handling, and cleanliness.

basic knowledge of cooking techniques, food preparation, and kitchen sanitation.ability to follow recipes and cooking instructions accurately.strong attention to detail in food preparation and quality control.ability to maintain cleanliness and safety in the kitchen.good communication skills for working with other kitchen staff.

must obtain and maintain servsafe food certification within six months of hire.other job related education and/or experience may be substituted for all or part of these basic requirements, except for certification or licensure requirements, upon approval of the qualifications review committee.