Cook II-SEIU

EvergreenHealth•Kirkland, WA

6d•$26 - $40

About The Position

Responsible for preparing food products, including main entrees, soups, and sauces, in a commercial kitchen using advanced cooking techniques, standardized recipes, and plating guidelines. The role involves meeting production schedules in accordance with health, safety, sanitation, and regulatory requirements. The Cook II is accountable for the quality of prepared food, proper use and storage of food and supplies, and maintaining orderly, clean equipment, supplies, and work areas.

Requirements

High school graduation or an equivalent combination of education and experience.
Valid Washington State Food and Beverage Workers Permit.
ServSafe or Certified Professional Food Manager (NEHA) certification, or ability to obtain certification within 180 days of hire.
Four years of progressively responsible related work experience in fast food, restaurants, hospitality, or another culinary environment, or an equivalent combination of education and experience demonstrating the capability to meet the requirements.
Experience preparing starches, vegetables, soups, sauces, and gravies in a food-services setting.
Experience using and maintaining a variety of cooking equipment.
Ability to understand and apply business math as required by the duties.
Ability to communicate clearly.
Ability to provide excellent customer service.

Nice To Haves

Vocational training courses in a commercial food-preparation setting or equivalent combination of work experience.

Responsibilities

Prepare, cook, carve, and portion meats, entrees, vegetables, starches, soups, and sauces.
Maintain hot and cold prepared food at proper temperatures.
Plan cooking schedules according to menus and department volume needs.
Select and display recipe cards.
Review production sheets to determine the type and amount of food to prepare.
Retrieve food items from refrigerators, freezers, or storage areas.
Requisition or direct the procurement of supplies as needed.
Label, date, and store foods according to department standards.
Follow department and government safety and sanitation standards.
Safely and accurately operate commercial food-service equipment, including knives, slicers, thermometers, measuring utensils, scales, toasters, food warmers, choppers, mixers, blenders, steamers, grills, fryers, steam kettles, broilers, electric ovens, microwave ovens, and convection ovens.
Utilize, operate, and cook on or with open flames, gas equipment, broilers, flat tops, combi ovens, woks, wood stone ovens, and electric ranges.
Perform other duties as assigned.