Also referred to as: Cook, Experienced, Facility Cook/Menu Planner
Requirements and Responsibilities

Cook - Institution follows a menu to prepare and cook meats, fish, poultry, gravies, cereals, soups, vegetables and other foods for service in an institutional setting. May create and update menus, help with grocery items inventory and kitchen, equipment maintenance. Being a Cook - Institution may require a high school diploma or its equivalent. Typically reports to a supervisor or manager. The Cook - Institution has gained proficiency in multiple competencies relevant to the job. Works independently within established procedures associated with the specific job function. To be a Cook - Institution typically requires 3-5 years of related experience, or may have 2 years experience plus an associates degree, or additional training or certification.

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