Cook 2

Mercyhealth•Freeport, IL

About The Position

The Cook 2 prepares food for service, including scratch preparation and made-to-order cooking. The role follows standardized recipes and menus, prepares appropriate quantities, tests food for doneness, portions and plates meals according to diet tickets, and orders supplies. It also maintains temperature and quick-chill logs, performs dishwashing as needed, and keeps kitchen work areas and equipment clean and sanitized while following safety and sanitation regulations. The Cook 2 uses kitchen equipment and protective barriers appropriately and provides excellent customer service while working independently and as part of a team. Work follows specific procedures and methods, with decisions required to adapt to routine situations. The position requires basic computer knowledge, communication and interpersonal skills, mathematical ability, and the ability to understand and carry out instructions and address problems using common sense.

Requirements

High school diploma or equivalent preferred.
One year of experience as a cook or two years of experience in a food service department preferred.
State Food Safety Sanitation Certification, per department requirements, required within 90 days.
Excellent interpersonal and communication skills.
Full knowledge of kitchen equipment.
Ability to perform mathematical calculations, including addition, subtraction, division, and multiplication using money, weight, and volume measurements.
Ability to read and comprehend simple instructions, short correspondence, and memos; write correspondence; and present information effectively in one-to-one and small-group situations.
Ability to communicate with others in a positive manner.
Ability to apply common-sense understanding to carry out instructions and deal with problems.
Basic computer knowledge.

Nice To Haves

Graduate of a vocational school or culinary program preferred.

Responsibilities

Determine food items and prepare them for service, including preparing appetizing food from scratch.
Use culinary knife skills and follow standardized recipes.
Prepare and cook food in quantities appropriate to the menu, par levels, and number of people served; cook to order.
Observe and test food to determine whether it is sufficiently cooked.
Dish meals and portion and plate food according to diet tickets; weigh items when necessary.
Order supplies.
Maintain food-temperature and cooking/quick-chill log sheets.
Perform dishwashing as necessary.
Maintain clean and sanitized work areas, tables, counters, cabinets, ovens, and other kitchen equipment using proper sanitation techniques.
Follow department safety and sanitation regulations and use protective barriers, including gloves, an apron, and proper hair covering.
Provide excellent customer service and work effectively both independently and as part of a team.