Second Cook

TASK DESCRIPTION

As a member of a production team and under general supervision, performs a variety of functions related to the production and service of the menu of the day and catered functions with minimal supervision.

• Anticipates needs and assures availability of raw products for daily and future production as assigned.
• Assures production is timely and completed as close to service as possible.
• Possesses a developed sense of the overall production scheduling of the unit, task status, and service requirements, and assists others as needed.
• Improves skills by learning and practicing the skills and responsibilities of a First Cook.
• Guides and trains lower classification employees in task accomplishment.
• Assumes responsibility of production subsystems, including catering.
• Frequently moves about campus to various locations for catered events.

PHYSICAL REQUIREMENTS

• Routine standing for extended periods.
• Routine walking.
• Sitting, bending, stooping, kneeling, crouching, or crawling.
• Using hands to finger, handle, slice, dice, chop, or feel objects, knives, tools or controls on kitchen equipment.
• Reaching with hands and arms.
• Climbing stairs.
• Moving about campus to various locations for catered events.
• Ability to tolerate heat and cold temperatures.

POSITION QUALIFICATIONS

• Meets all qualifications of subordinate “Cook” position (see attached).
• Ability to perform all required production tasks with minimal instruction or supervision.
• Ability to anticipate needs, to organize and prioritize work effectively, and to ensure that complex production tasks are completed in a timely and thorough fashion.
• Ability to guide and train others in task accomplishment.
• Ability to assume responsibility for production sub-systems.
• Demonstrates an understanding of basic baking techniques and dessert preparation.
• Demonstrates the highest standards of quality, sanitation, and safety.