Cook II
About The Position
Duties - Assists in the training of newly hired cooks. Works with minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers. Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment. Planning - Review menus and production sheets to determine type and quantities of meats, vegetables, sauces, soups, casseroles, breakfast foods and desserts to be prepared. Plan cooking schedule to ensure foods will be ready at specified times. Prepare food items for cooking by washing, trimming and seasoning. Prepare pre-preparation items according to production. Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets. Assures adherence to CACFP requirements for food preparation, service, and menu planning. Attends required training and maintains up-to-date knowledge of CACFP rules. Conservation and Sanitation - Complete production records for quantifies prepared and record waste. Conserve and properly use leftovers and leftover raw materials. Handle food in a sanitary manner; maintain food at temperatures above 140 or below 40 degrees. Complete temperature logs according to established times on a regular basis. Customer Service - Provides the highest quality of service to customers at all times to fellow employees, customers, managers and visitors. Follow CARES standards at all times. Performs other duties as assigned. Safety - Assume responsibility for proper methods of safety and cleanliness. Clean and sanitize work stations and equipment and must follow all company regulatory rules and procedures. Maintain specified procedures of cleanliness, personal hygiene and storage to ensure safe food production in accordance to Department of Health standards. Attend required monthly in-services. Comply with Infection Control policies and procedures. Must be able to perform all duties of a Cook 1.
Requirements
- 3+ years of work experience in a related job discipline.
Nice To Haves
- High school diploma or equivalent
Responsibilities
- Assists in the training of newly hired cooks.
- Works with minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers.
- Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption.
- Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
- Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
- Review menus and production sheets to determine type and quantities of meats, vegetables, sauces, soups, casseroles, breakfast foods and desserts to be prepared.
- Plan cooking schedule to ensure foods will be ready at specified times.
- Prepare food items for cooking by washing, trimming and seasoning.
- Prepare pre-preparation items according to production.
- Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets.
- Assures adherence to CACFP requirements for food preparation, service, and menu planning.
- Attends required training and maintains up-to-date knowledge of CACFP rules.
- Complete production records for quantifies prepared and record waste.
- Conserve and properly use leftovers and leftover raw materials.
- Handle food in a sanitary manner; maintain food at temperatures above 140 or below 40 degrees.
- Complete temperature logs according to established times on a regular basis.
- Provides the highest quality of service to customers at all times to fellow employees, customers, managers and visitors.
- Follow CARES standards at all times.
- Performs other duties as assigned.
- Assume responsibility for proper methods of safety and cleanliness.
- Clean and sanitize work stations and equipment and must follow all company regulatory rules and procedures.
- Maintain specified procedures of cleanliness, personal hygiene and storage to ensure safe food production in accordance to Department of Health standards.
- Attend required monthly in-services.
- Comply with Infection Control policies and procedures.
- Must be able to perform all duties of a Cook 1.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
