Cook II-SEIU (28 hrs/wk)

EvergreenHealth•Kirkland, WA

About The Position

The Cook II is responsible for preparing food products, including main entrees, soups, and sauces, in a commercial kitchen. The role uses advanced cooking techniques, standardized recipes, and plating guidelines while meeting production schedules and 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 clean, orderly equipment and work areas. This position is 28 hours per week and is covered by a collective bargaining agreement between EvergreenHealth and the Service Employees International Union (SEIU) Healthcare 1199NW. The posted wage range is $25.99–$39.84 per hour. Employees receive one free meal per shift.

Requirements

High school graduate or equivalent combination of education and experience.
Valid Washington State Food and Beverage Workers Permit.
ServSafe or Certified Professional Food Manager (NEHA—National Environmental Health Association) certification, or ability to obtain it within 180 days of hire.
Four years of progressively responsible related work experience in a fast-food, restaurant, hospitality, or other culinary environment, or an equivalent combination of education and experience demonstrating the ability 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 foods at proper temperatures.
Plan cooking schedules according to menus and department volume needs.
Select and display recipe cards and review production sheets to determine the type and amount of food to prepare.
Procure food items from refrigerators, freezers, and 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 and cook with open-flame and gas equipment, broilers, flat tops, combi ovens, woks, wood stone ovens, and electric ranges.
Perform other duties as assigned.