Cook Per Diem
Follows a menu to prepare and cook meats, fish, poultry, gravies, cereals, soups, vegetables and other foods for service in an institutional setting. Relies on experience and judgment to plan and accomplish goals. Performs a variety of complicated tasks. May lead and direct the work of others. May report directly to a supervisor or manager. A wide degree of creativity and latitude is expected. Familiar with a variety of the fields concepts, practices, and procedures.
Required: High school diploma or GED, Previous cook experience