Cook

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.May require a high school diploma or its equivalent and at least 4 years of experience in the field or in a related area. Familiar with a variety of the field's concepts, practices, and procedures.