Cook II

Prepares all foods suitable for cooking according to standard cooking recipes to ensure consistency of product to the guest. Visually inspects, selects and uses only cooking food items of the highest quality in the preparation of all menu items.

Checks and controls the proper storage of product and portion control, e.g., especially high cost meat items.

Responsible for maintaining, setting up, producing food and controlling quality and quantity of all food items prepared in the station: i.e., meats, vegetables, potatoes, bread products, etc.

• Keeps all refrigeration, storage, and working areas in clean, working condition to comply with health department regulations.
• Ensures all equipment in working areas is clean and in proper working condition.
• Prepares requisition for supplies and food items for production in workstation.
• Reads and employs math skills to appropriately prepare items according to recipes.
• Requires stamina for standing and strength for lifting and moving products.

Education:

Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma preferred. Culinary or Apprenticeship program preferred.

Experience: Cooking experience required. Saut and broiler experience preferred.