Cook II – Line Cook Per Diem

Essential Duties

• Prepares ingredients, follows prep lists, cooks, and assembles dishes according to recipes.
• Serves food based on orders.
• Prepares simple dishes.

Essential Functions

• Follows prep lists to plan duties.
• Measures ingredients and seasonings to be used in cooking.
• Prepares cooking ingredients by washing and chopping vegetables, cutting meat, and other meal prep.
• Set up workstations and ingredients so that food can be prepared according to recipes.
• Undertakes basic cooking duties, such as reducing sauces and parboiling food.
• Serves food by accurately reading tickets or taking verbal orders from customers.
• Maintains a clean and orderly kitchen by washing dishes, sanitizing surfaces, and taking out trash.
• Ensures all food and other items are stored properly.
• Complies with nutrition and sanitation guidelines.
• Stores, dates, and labels food properly.
• Cools foods for storage using safe food handling procedures; reheats and utilizes leftovers appropriately.
• Ensures all foods prepared meet existing standards for quality, freshness, taste, and appearance.
• Operates food service equipment such as mixers, slicing machines, food processors, ovens, and steamers in a safe and responsible manner.
• Alerts supervisor to problems and needs concerning equipment and food supplies; detects/reports spoiled or unattractive food, defective supplies/equipment, or other unusual conditions.
• Ensures all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation; ensures required sanitary levels are maintained throughout food preparation process.
• Adheres to TMCH organizational and department-specific safety, confidentiality, values, policies, and standards.

Minimum Qualifications

• Educational background: High school diploma or general education degree (GED) preferred.
• Cooking experience: Three (3) years cooking experience.
• Licenses/Certifications: Serv Safe Food Handler preferred.