Cook II - F21

About the role

The Cook II must have demonstrated experience with various culinary techniques, methods and competencies; possess the ability to successfully plan, coordinate and prepare Food Service menu items at assigned locations, with strong emphasis on quality while maintaining Company and Food Service standards.

Responsibilities

• Prepares a variety of foods including meat, seafood, poultry, vegetable and cold food items
• Supervises and coordinates work of subordinate cooks and other production staff as assigned
• Plans for the timely and proper use of any leftover items
• Ensures recipes are followed and converted correctly when necessary
• Opens and closes the kitchen using established protocols
• Reviews menu items, production plans, and job assignments to coordinate the production of all menu items
• Adheres to proper food handling techniques and balances time, material and equipment to avoid unnecessary expense and waste
• Follows procedures for the proper storage of leftover food and potentially hazardous food items
• Performs checks and logs temperature on all refrigerators and freezers
• Ensures departmental standards are met with regard to product quality and presentation
• Ensures that area is in compliance with all applicable sanitary codes or standards
• Tests the temperature of food at specified intervals
• Safely operates large-volume cooking equipment
• Proficiently utilizes a wide range of kitchen tools and utensils, including knives
• Receives and stores food requisitions and supplies
• Participates in monthly physical inventory
• Processes phone orders and assists customers
• Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud
• Performs various kitchen maintenance tasks such as emptying the trash, washing dishes, sweeping and mopping
• Cleans and sanitizes all production equipment and surface areas
• Assists in catering and special functions
• Maintains production records in accordance with departmental procedures

Requirements

• A minimum 3–5 years’ experience in the food service industry
• Experienced in all types of cooking methods, supervision, kitchen equipment and food service operations
• High school graduate or equivalent
• Must be able to read and write, with knowledge of basic math
• ServSafe certification is preferred

Physical Conditions and Demands

• Moderate to heavy lifting, up to 50 lbs.
• Constant standing, bending, and walking
• Exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery
• Exposure to various types of food

Qualities

• Ability to accept direction, instruction and constructive criticism
• Work independently and as part of a team
• Take initiative, anticipate, prioritize, and follow tasks through to completion
• Successfully operate within deadlines, use creative problem solving skills, and evaluate & adjust when necessary
• Adhere to Company, Department and State guidelines as directed
• Predictable and reliable attendance

Pay

$19.33–$19.49 per hour