Cook II

About This Role

Prepare hot menu items according to standardized recipes, ensuring quality and adequate quantities for all dietary meal programs. This role involves strict adherence to production deadlines and maintaining a safe, sanitary work environment.

Responsibilities

• Prepare hot menu items according to standardized recipes
• Document food temperatures prior to each service
• Assist with new product testing and recipe development
• Provide informational input into recipe standardization
• Adhere to strict deadlines regarding food production for each area of service
• Check tallies for items to be prepared for patient trays and catering requests
• Obtain supplies from storeroom, refrigerators, and freezer as needed
• Ensure all food is stored covered, dated, and utilized with proper rotation
• Clean and sanitize work area including tables, equipment, stove, ovens, and walk-in refrigerators
• Attend area and department meetings and inservices

Requirements

• High school diploma
• One to two years experience in preparing quantity food items
• Good communication skills
• Able to interpret and follow recipes
• Ability to work with minimal supervision
• Working knowledge of kitchen equipment
• Sanitation certified
• Able to access high and low areas
• Able to maneuver heavy objects up to 75 pounds
• Able to meet time constraints in a fast-paced environment
• Able to perform cleaning tasks
• Able to communicate with others
• Able to safely use kitchen equipment (gas, electric, and steam)

Qualifications

• High school diploma
• 1-2 years experience in preparing quantity food items

Certifications