Culinary Specialist

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: to include Breakfast, Lunch, Dinner and Special/Catered Events

• Prepares and cooks to order foods requiring short and broader preparation time.
• May produce food and serve customers at an a la carte or may operate a grill station.
• Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided.
• Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions.
• Provides the highest quality of service to customers at all times.
• 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.
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
• Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
• May clean and sanitize work stations and equipment and must follow all client and regulatory rules and procedures.
• Follows defined food sanitation guidelines in preparation of food product and maintaining work environment.
• Enforces all company safety and risk management policies and procedures; reports all accidents and injuries in a timely manner and identifies and corrects unsafe work conditions with management oversight.
• Complies with all HACCP policies and procedures.
• Attends all allergy and foodborne illness in-service training.
• Attends training programs (classroom and virtual) as designated.
• Produces small to large batch goods using advanced and full range of classical cooking techniques.
• May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
• Typically performs fast food cooking duties in preparing food items to be served to customers.
• Intermediate to advanced knife skills required.
• May perform other duties and responsibilities as assigned.

• High School diploma, GED or equivalent.
• 3 to 4 years of related work experience.
• Knowledge of basic operation of equipment and cash-handling procedures preferred.

• Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
• Ability to maintain a positive attitude.
• Ability to communicate with co-workers and other departments with professionalism and respect.
• Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives.
• Ability to use a computer.
• Requires familiarity of kitchen equipment.
• Must be able to read and follow a recipe unsupervised
• Involved with the more complex requirements of the position.
• Applies some advanced cooking skills.
• May adapt procedures, processes, tools, equipment and techniques to meet the requirements of the position.
• Extensive working knowledge of food preparation.