COOK

The Cook is responsible for preparing meals in a state facility according to established menus and recipes. This entry-level role ensures that food is prepared promptly, cooked to the correct specifications, and complies with health and safety standards.

Requirements

• Previous kitchen or cooking experience
• Basic knowledge of cooking techniques, food preparation, and kitchen sanitation
• Ability to follow recipes and cooking instructions accurately
• Strong attention to detail in food preparation and quality control
• Ability to maintain cleanliness and safety in the kitchen
• Good communication skills for working with other kitchen staff

Benefits

• Pension
• Maternity leave
• Paid state holidays