COOK II bei None

Position Accountabilities The following are essential job accountabilities: 1. Sets the example adhering to the “clean as you go” concept 2. Ensures that the dining facility is cleaned and sanitized 3. Maintains compliance of sanitation and food safety 4. Ensures that all food service personnel follow proper cooking procedures, recipe cards, SOPs and special instructions on the Production Schedules. 5. Cross-trains all food service personnel. 6. Assist in inspecting the dining area, subsistence, storage and preparation areas and dining facility personnel. 7. Ensures that proper procedures, temperatures and time periods are adhered to during food preparation. 8. Assist in ensuring that the correct amount of food is prepared. 9. Coordinates the setting up and replenishment of the serving line and self-service areas for breakfast, lunch and dinner, i.e., main line, fitness bar, short order line, salad bar, desserts, beverages, bread and butter dispensers and condiments. 10. Coordinates all approved commitments for box lunches, organization days and FTXs (insulated food containers) to ensure that they are properly prepared and ready for pick up no later than 15 minutes prior to commitment time. 11. Communicate in a timely manner with the kitchen staff regarding the amount of food on hand and it’s quality. 12. Ensures that all un-served food is taken to the kitchen for proper storage and ensures that assigned work area is cleaned properly. 13. Ensures that all food considered to be leftover is properly labeled. 14. Responsible for the proper use of gloves, utensils, and portion control when serving food items. 15. Assist in serving the customers in a proper and courteous manner. 16. Assist in the administration, sanitation, and training of food service personnel. 17. Ensure safety, security and energy conservation of the dining facility. 18. Maintains absolute confidentiality on all proprietary information and information related to Food Service matters, except as specifically directed. 19. Responsible for the inspection of food service personnel uniform, to include apron, hair net/or hat, slip and skid resistant shoes and other issued safety items. 20. Perform other duties as assigned. #IND