Cook II na None

Cook II Job Description

General Nature of Work:

Is responsible for having working knowledge of cooking terms and procedures in assembling, weighing, mixing or combining ingredients for cooking, baking, roasting, and frying. The Cook II must have knowledge or experience in preparing items such as soups, sauces and gravies, meats, poultry, vegetables, cereal and starch foods and desserts in large quantities.

Duties and Responsibilities:

Read, understand, and follow all recipes for assembling, weighing, combining, mixing ingredients for baking quick breads, sweet rolls, plain rolls, pastries, batter type cakes, sponge type cakes, custard cream and fruit type pies in large quantities.

Prepares large quantities of meat, poultry, seafood, vegetables and starches. Have an understanding of how to read a Production Schedule to determine what items you are assigned to prepare in accordance with recipe instructions.

Performs operator maintenance on installed kitchen equipment and other kitchen equipment using all Technical Bulletins, manufacturer’s manuals.

Assists in setting up and operating serving lines as instructed. Have knowledge on have to replenish a hot food line by calling back items for replenishing to ensure limited amounts of food is wasted or leftover from meal.

Serves customers at the direction of Cook I or manager for correct portions and menu combination.

Maintains sanitation standards on ‘Clean As You Go’ method.

Performs other duties as assigned by the Cook I and manager on duty.

Please note, nothing in this job description restricts management's right to assign or reassign duties and responsibilities based on mission requirements.

#IND