The cook is responsible for the preparation and presentation of all food during an assigned shift, and for supervising the kitchen staff on duty. Duties include but are not limited to the following: Provide quality, nutritious meals with appropriate proportions and presentation Deliver meals on time Supervise all kitchen staff when Food Service Director is absent Monitor delivery, storage, inventory, and security of all food and supplies during shift. Check vendor deliveries for quality and accuracy of quantities received Maintain the cleanliness and sanitation of the kitchen and kitchen equipment during shift Assist in maintenance of all necessary temperature logs (freezer, refrigerator, dishwasher) and cleaning logs Ensure that all kitchen staff are properly attired (with name tags) and are following proper sanitation procedures Attend in-service training and staff meetings as scheduled