First Cook - Cook II

Second Cook Cook II

The Second Cook/Cook II will support meal production by preparing assigned menu items, operating commercial kitchen equipment, maintaining food-safety standards, and assisting the First Cook and facility management.

Responsibilities

• Prepare assigned breakfast, lunch, dinner, and short-order items.
• Wash, cut, season, portion, and assemble food ingredients.
• Cook vegetables, meats, starches, eggs, soups, sauces, and side dishes.
• Follow recipes, portion standards, and production instructions.
• Operate grills, ovens, fryers, steamers, slicers, mixers, and related equipment.
• Monitor food temperatures and document required readings.
• Replenish serving-line food during meal periods.
• Properly label, date, store, and rotate food products.
• Prevent food contamination and comply with personal-hygiene requirements.
• Clean and sanitize equipment and food-preparation areas.
• Assist with receiving, storage, inventory, and special meal preparation when assigned.

Minimum Requirements

• Previous experience preparing food in a commercial or institutional kitchen.
• Ability to follow written recipes and verbal production instructions.
• Basic understanding of food temperatures, sanitation, and cross-contamination prevention.
• Ability to safely use commercial food-production equipment.
• Ability to stand for extended periods and lift food containers and supplies.
• Food-handler training or certification required.
• Ability to obtain installation access.