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.
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Prepare assigned breakfast, lunch, dinner, and short-order items.
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Wash, cut, season, portion, and assemble food ingredients.
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Cook vegetables, meats, starches, eggs, soups, sauces, and side dishes.
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Follow recipes, portion standards, and production instructions.
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Operate grills, ovens, fryers, steamers, slicers, mixers, and related equipment.
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Monitor food temperatures and document required readings.
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Replenish serving-line food during meal periods.
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Properly label, date, store, and rotate food products.
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Prevent food contamination and comply with personal-hygiene requirements.
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Clean and sanitize equipment and food-preparation areas.
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Assist with receiving, storage, inventory, and special meal preparation when assigned.
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Previous experience preparing food in a commercial or institutional kitchen.
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Ability to follow written recipes and verbal production instructions.
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Basic understanding of food temperatures, sanitation, and cross-contamination prevention.
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Ability to safely use commercial food-production equipment.
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Ability to stand for extended periods and lift food containers and supplies.
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Food-handler training or certification required.
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Ability to obtain installation access.
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