Cook II

POSITION SUMMARY The Cook II is responsible for supporting Culinary Services operations by preparing and delivering high-quality food across all service areas, including culinary kitchens, the Health Center, and Overlook Communities. This role works closely with Cook I, Culinary Services Manager and Executive Chef, to ensure efficient consistent food quality, and excellent service. The Cook II is responsible for preparing and delivering high-quality food through the production of our menu items from fresh and exceptional ingredients. This role utilizes technical skills and knowledge related to food, to assist in guiding the kitchen staff, to maintain workflow and line production. PRINCIPLE DUTIES/ESSENTIAL FUNCTIONS Reviews menus, adheres to production sheets, estimates ingredient and equipment requirements. Communicate product needs and concerns to Cook I Ensure that the culinary operation is secure, organized, safe and clean during service and at the close of business. Maintain a commitment to the quality of our resources and work to prevent loss and eliminate waste. Supports operational standards, Health Department, and other regulations. Ensured all areas are maintained in an orderly, clean, and sanitary manner, as well as overseeing the complete breakdown and cleaning of all equipment daily. Preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other daily food production to meet established standards. Production of menu items to standard. Ensuring recipes are followed, uniform production standards are met, and all items are of the highest possible quality. Observes and tests foods during preparation, cooking, and service, by tasting, smelling, visual skills and thermometer to determine that product is to standard. Portions food for serving, adds sauces, and garnishes, apply approved servings to fill orders. Sautés, poaches, pan-fries, deep-fries, braises, bakes, roasts, broils, and steams proteins, produce, and other ingredients, consistently and to standard. Maintains the stations and service areas in support of established standards. Communicates equipment maintenance needs or concerns to the Cook I Assists with the inventory and organization of Production Storage Areas Maintaining the quality, professionalism, and safety of the work environment Ensures that city, state and federal laws, codes, statutes, and regulations governing food handling and food sanitation are met. Ensures the kitchen is prepared for each shift utilizing line checks and station inspections, confirming that standards are met. Maintains operational cleanliness, sanitation, and organization to standard and as directed, including ceilings, walls, floors, food contact surfaces, equipment, and storage. Works scheduled shifts, reports to work on time, and comply with uniform policy. Adheres to all policies and procedures. Works in unison with Service Team to provide exceptional service. Other Responsibilities performed as requested or assigned. All Team Members are expected to participate in The Overlook’s efforts to create a respectful, inclusive, and welcoming work environment. QUALIFICATIONS High School Diploma or equivalent - Required Associate degree or equivalent in Culinary Arts – Preferred 2 or more yearsof food preparation and line-cook experience - Required SERV Safe Certification Allergen Awareness Certification – preferred Strong verbal and written communications, customer service, organizational, and time management skills Ability to taste and work with all ingredients. - Required Must be flexible regarding scheduling based on business demands, including nights, weekends, and Holidays as needed. #J-18808-Ljbffr