Cook II-SEIU

EvergreenHealth•Kirkland, WA

About The Position

The Cook II prepares food products, including main entrees, soups, and sauces, in a commercial kitchen using advanced cooking techniques, standardized recipes, and plating guidelines. The role meets production schedules while following health, safety, sanitation, and regulatory requirements. It is accountable for food quality, proper use and storage of food and supplies, and the cleanliness and orderliness of equipment, supplies, and the work area. The position is covered by a collective bargaining agreement between EvergreenHealth and the Service Employees International Union (SEIU) Healthcare 1199NW. One free meal is provided per shift.

Requirements

High school graduation or an equivalent combination of education and experience.
A 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, restaurant, hospitality, or another culinary environment, or a combination of education and experience demonstrating the required capability.
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 the menu and department volume needs.
Select and display recipe cards and review production sheets to determine the type and quantity of food to prepare.
Retrieve food items from refrigerators, freezers, and storage areas.
Requisition or direct 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 and cooking appliances.
Maintain the quality of prepared food and the proper use and storage of food and supplies.
Maintain the orderliness and cleanliness of equipment, supplies, and the workspace.
Perform other duties as assigned.