The COOK II is responsible for providing superior service to both the internal and external customer under the direction of the Sous Chef. The incumbent is tasked with properly preparing any and all foods listed on the respective menus that are to be grilled, fried, broiled, or prepared in the pantry. This position operates in a working environment that is subjected to varying levels of heat and noise, and at times, hazards such as wet floors and dangers associated with the use of heavy-duty cutlery, knives, and choppers.