Cook II-SEIU (40 hrs/wk)

EvergreenHealth•Kirkland, WA

13d•$23 - $34

About The Position

Responsible for preparing food products (i.e., main entrees, soups and sauces) in a commercial kitchen setting utilizing advanced cooking techniques, standardized recipes and plating guidelines. Involves meeting production schedules in accordance with health, safety and sanitary standards, guidelines and regulatory requirements. Accountable for the quality of food items prepared, ensuring proper utilization and storage of food and supplies, and for maintaining the orderliness and cleanliness of equipment, supplies and work space.

Requirements

High School graduate or equivalent combination of education and experience
A valid Washington State “Food and Beverage Workers” Permit
ServSafe or Certified Professional Food Manager (NEHA-National Environmental Health Association) certification or ability to obtain within 180 days of hire date
4 years of progressively responsible related work experience in the fast-food, restaurant, hospitality or other culinary environment, or any combination of education and experience that would demonstrate the capability to meet the requirements
Requires experience preparing starches, vegetables, soups, sauces, and gravies in a food services setting, and 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 commercial food preparation setting or equivalent combination of work experience.

Responsibilities

Preparation, cooking, carving, and portioning out meats, entrees, vegetables, starches, soups, and sauces.
Maintains all hot and cold prepared food at proper temperatures.
Plans cooking schedule according to menu and department volume needs.
Selects and displays recipe cards.
Reviews production sheet to determine type and amount of food to be prepared.
Procures food items from refrigerator, freezer, or storage areas.
Requisitions, or directs the procurement of, supplies as needed.
Labels, dates, and stores foods in keeping with department standards.
Follows department and government safety and sanitation standards.
Operates, safely and accurately, a variety of commercial food service equipment including: knives, slicer, thermometers, measuring utensils, scales, toaster, food warmer, chopper, mixer, blender, steamer, grill, fryer, steam kettle, broiler, electric oven, microwave oven, convection oven.
Ability to utilize, operate and cook on or with open flame, gas equipment, broilers, flat tops, combi ovens, woks and wood stone ovens and electric range.
Performs other duties as assigned.