The Cook II will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods.
1. Prepares and cooks to order foods requiring short and broader preparation time.
2. May produce food and serve customers at an a la carte or operate a grill station. May produce food for patients and/or customers in the café or for caterings.
3. Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided.
4. Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions.
5. Provides the highest quality service to customers at all times.
6. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments. Reports any recipe discrepancies/changes to supervisor for approval.
7. Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, wash, peel, cut and shred fruits and vegetables, and trim and cut meat, poultry or fish for culinary use. Intermediate to advanced knife skills required.
8. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements. Requisition supplies and equipment.
9. May clean and sanitize work stations and equipment. Timely rinses and soaks pans following use.
10. Participates in dishwashing, hostessing, cashiering, and answering the phone as needed.
11. Demonstrates proper HACCP food safety/sanitation guidelines. Accurately documents temperatures and HACCP logs for heating and cooling. Assures that all food is labeled and dated.
12. Complies with all SCL Health safety and risk management policies and procedures. Participates in regular safety meetings, safety trainings and hazard assessments. Reports all accidents and injuries in a timely manner.
13. Attends training programs (classroom and virtual) as designated. Attends all allergy and foodborne illness in-service training.
14. Produces small to large batch goods using advanced and full range of classical cooking techniques.
15. May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies. Maintains food storage areas in order.
16. Ability to accurately prepare meals for customers requiring special diets and ability to accurately prepare meals for patients requiring therapeutic diets.
17. Typically performs fast food cooking duties in preparing food items to be served to customers.