Cook II; Contingent

Cook II/ Prepares food in large quantities, by various methods of cooking incorporating beef, poultry, fish, vegetables, etc. Seasons and cools all cuts of various meats, fish and poultry. Boils, steams or fries vegetables. Makes gravies, soups, sauces, roasts, meat pies, fricassees, casseroles and stews. Excludes food service supervisors and head cooks who exercise general supervision over kitchen activities. Other duties as assigned.

Alternate Manager must be able to read, write, speak, and understand English. Develop and maintain all project-related documentation (project scopes, budget, requirements, project timelines & internal meetings, monitor food quality and service, manage budget for all food and business support programs, etc.)

High school diploma or GED equivalent. Within the past 10 years, 3 years' experience in volume food preparation and service. The most recent year of the 3 years must have been in a supervisory position that included planning, scheduling and directing subordinate personnel in food preparation and service.

Must be certified in Food Service.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law

Job Type: Full-time