Under the direction of the Executive Director of Auxiliary Services, Chef de Cuisine and Sous Chef, the Cook prepares, seasons, and cooks a wide variety of meals for all food service operations, maintains a high standard of cleanliness in the kitchen, and performs related work as assigned.

Under the direction of the Executive Director of Auxiliary Services, Chef de Cuisine and Sous Chef, the Cook prepares, seasons, and cooks a wide variety of meals for all food service operations, maintains a high standard of cleanliness in the kitchen, and performs related work as assigned.