COOK II

COOK II

Under the direction of the Department Manager or Supervisor, prepare a variety of quality foods for all areas of dining services; assist in the planning of menus and in the purchasing of staples. Be able to function under indirect supervision in the area of day-to-day food production.

Essential Responsibilities:

• Prepare nutritious and food products from basic ingredients using fresh sustainable products and scratch cooking. Prepare or direct staff to garnish in an attractive manner. Prepare all sauces, gravies, soups, roasted meats for carving, entrees and baked items for front of the house. Organize and maintain work flow in an effective manner in the food production area of department. Participate in determining portion size and item prices. Communicate data to appropriate department staff. Participate in planning of menus with attention to food cost. Place order or relay information to person ordering food stuffs. Check incoming orders for quality and quantity. Note any damages or shortages.
• Set up serving line. Serve meals to guests in a courteous, pleasant manner. Assist Dining Services Manager, Supervisor or lead person in the training of food service employees. Insure quality food service and sanitation. Collect money and make change for guests in the absence of Cashier (at appropriate cash register). (in emergency cases only). Complete cleaning according to daily and weekly schedules and dishwashing as needed. Perform other duties as assigned by Dining Services manager.
• Expected Behavior Standards: Follows appropriate policies and procedures for use of time in work environment, including absenteeism and tardiness. Monitors and takes corrective action to prevent recurring absences. Returns promptly from breaks and schedules them in concert with co-workers to provide appropriate coverage of unit and client care activities. Consistently on time and ready to work at the start of shift as well as assignments completed at end of shift. Maintains confidentiality of all client and organizational records. Releases information according to established policy/procedure. Demonstrates a positive attitude while at the work site. Does not conduct personal conversations when members are waiting for service. Does not discuss other staff members, organization, or medical care in public areas. Identifies self by utilizing name tags and verbally introducing self by name, title and/or department. Addresses members by their proper titles and last name. Provides assistance to customers or connect customers to appropriate person when needed. Applies the same courtesy standards to customers on the telephone as in person.

Basic Qualifications:

• Three (3) years of restaurant/institutional cooking, chef background.

License, Certification, Registration:

• Food Handler Certificate (Oregon)

Additional Requirements:

• Must have effective oral communications skills, be able to write legibly, read, and follow written instructions.
• Understand how to operate food service equipment.
• Capable of working under indirect supervision only, and able to use sound judgment in minor decision-making.
• Ability and experience working in a cooperative manner in a small work group.
• Must have institutional/restaurant cooking experience; including ability to prepare all foods from scratch, knowledge of production skills, catering, ordering, and receiving of supplies.
• Able to increase or decrease recipes as necessary.
• Ability to select quality products and portion appropriately (produce, meat, fish, and poultry).

Preferred Qualifications:

• Have a basic understanding of mathematics.
• Background in scratch cooking.
• Portion Control.