The Cook is responsible to the 4-H Center Manager. Duties include:
·Prepare and serve meals in a timely and proper manner.
·Keep work area cleaned and sanitized at all times.
·In the absence of the Head Cook, check and inspect food products and supplies as delivered.
·Supervise and assist in storage of supplies and food products.
·Supervise kitchen staff and temporary summer staff in absence of Head Cook in accordance with instructions of the Head Cook and Center Manager.
·Perform other department duties assigned by Head Cook and Camp Manager.
·Operate dietary equipment required to prepare food.
·Organize and maintain the kitchen in a safe and efficient manner.
·Provide leadership for a program of activities which meets the needs of all eligible clientele regardless of race, color, national origin, age, sex, disability, religion or veteran status.
·Perform other related duties as required.
Internal Number: 167185
About Institute of Agriculture
The Institute’s four major units are the College of Agricultural Sciences and Natural Resources, the College of Veterinary Medicine, UT AgResearch and UT Extension. The Institute contributes to improving the quality of lives and enhancing the agricultural, economic, environmental and social well-being of Tennessee. Our clientele include students, families, farmers, 4-Hers, agribusiness and the general public.