2nd Cook

Duties

• Reviews menu, assembles food supplies and equipment for daily food production. Follows instructions from Supervisors or Director and completes assignments that are given.
• Follows the recipe and other production information to complete preparation of assigned menu items.
• Adjusts thermostats controls to regulate temperature of cooking equipment.
• Bakes, roasts, broils, steams and fries meats, fish and vegetables, miscellaneous entrees, soups, sauces and gravies. Combines food specialties and catered items according to planned or special menus.
• Observes and tests food being cooked by tasting, smelling, piercing and use of thermometer to determine that it is cooked according to standard recipe and appropriate temperature.
• Participates in monitoring of food quality, temperature and accuracy.
• Completes set up and placement of food items for dining rooms, cafeteria and other services areas.
• Maintains proper care, maintenance and sanitation of work areas equipment and food supplies.
• Alerts Production Manager or Supervisors of problems or needs concerning equipment, food supply, sanitation and safety.
• Maintains established departmental policies, procedures and objectives for performance improvement, safety and sanitation.
• Attends and participates in all Departmental and Home in-service Education Programs, orientation and other meetings required to improve skill level.
• Affords assistance in training and orientation of new staff.
• Follows standard practices and procedures in compliance with departmental and regulatory agency requirements.
• Reports unsafe/hazardous conditions observed to Supervisors.
• Functions in the role of cook’s helper as needed.
• Performs other related duties as assigned.