JOB SUMMARY

The Cook II must have demonstrated experience with various culinary techniques, methods and competencies; possess the ability to successfully plan, coordinate and prepare Food Service menu items at assigned locations, with strong emphasis on quality while maintaining Company and Food Service standards.

• Prepares a variety of foods; meat, seafood, poultry, vegetable and cold food items
• Supervises and coordinates work of subordinate cooks and other production staff as assigned
• Plans for the timely and proper use of any leftover items
• Ensures the recipes are followed and when necessary, converted correctly
• Opens and closes the kitchen using established protocols
• Reviews menu items, production plans, and job assignments necessary to coordinate the production of all menu items
• Adheres to proper food handling techniques and properly balance time use, material and equipment to avoid unne...