Cook II

Job Summary Prepare and season large quantities of meat, poultry, fish, vegetables, etc. Boil, steam, or fry vegetables and make gravies, soups, sauces, roasts, casseroles, and stews. Prepare and cook family style meals for customers. Use two or more ingredients (not including water) which are weighed, measured, or counted and used in preparation of menu requirements. May also involve storing food, cleaning duties, and serving customers. Primary Duties Cook food in large quantities according to the menu and number of persons to be served. Cut and prepare all varieties of meat, poultry, and fish, and demonstrate the safe operation of tools. Comply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques. Read and follow recipes and/or production requirements. Serve meals. Make box lunches, assemble, and pack the meal components for pickup. Maintain high standards in food handling, serving, and replenishing in compliance with sanitation requirements of the food code and state and local laws/regulations resulting in a satisfactory or higher rating in Health inspections. Maintain high standards of cleanliness and sanitation in the interior and exterior of the dining facility. Additional Responsibilities Perform other responsibilities as assigned. Qualifications Education, Experience, and Certification(s) High school diploma or General Educational Development (GED) required. At least 1-3 years of experience working in a food service environment required. Knowledge, Skills, and Abilities An organized and self-directed individual who is a team player. An individual who can relate to people at all levels of an organization. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Must be able, after training, to operate cooking equipment. Physical Demands The employee is regularly required to stand; reach with hands and arms; and talk or hear. The employee is occasionally required to walk and sit. The employee may occasionally lift or move products and supplies, up to 50 pounds. Specific vision abilities required include close vision, distance vision, depth perception, and ability to adjust focus. Work Environment The noise level in the work environment is usually loud. Benefits Health coverage for you and your family through Medical, Dental, and Vision plans. Financial protection with 100% company paid Disability, Life, Accidental Death & Dismemberment insurance. 403(b)-Retirement plan with company match up to 3%. Flexible Spending and Health Savings accounts. Employee Assistance Program, Wellness Program, Tuition Assistance. Generous paid time-off program based on tenure. Equal Employment Opportunity Statement We are an Equal Employment Opportunity Employer, making employment decisions without regard to a person’s race, color, religion, sex (including pregnancy, sexual orientation, gender identity and transgender status), national origin, age (40 or older), veteran status, disability, or any other protected class. We are an E-Verify Employer and a drug‑free workplace. Pre‑employment background checks are required for all employment positions. #J-18808-Ljbffr ServiceSource Inc