Cook II

Job Purpose

Under direct supervision of the Director, assists department in preparation and presentations of foods for patients, employees, visitors and special functions.

High school diploma/GED equivalent. Completion of on‑the‑job training in principles of cooking preferred.

Certified Food Manager (CFM) required within 6 months.

Minimum of three years in food preparation, cooking and principles of sanitation and safety preferred.

Ability to stand/walk between 6 to 8 hours. Requires the motion to bend, squat, reach, lift, pull and push up to 1/3 of the time. Carry 1/3 or more of the time. Continuous use of hands in gross and precise motor function. Lift up to 10 pounds up to 1/3 of the time and up to 25 pounds 1/3 or more of the time.

Verbal and writing ability required to communicate effectively in informing employees of activities and policies. Numerical ability required. Ability to receive, comprehend, and carry out instructions; ability to work safely with equipment, supplies, and materials; ability to comply with attendance requirements; ability to comply with Human Resource policies.

• Work in all areas of production: food preparation, grill cooking, sanitation, and quality standards.
• Prepares food according to production sheets following simple or complex recipes, utilizing appropriate equipment.
• Ability to produce high quality products; utilizing creativity and training, in producing food items that are aesthetically pleasing and taste appealing.
• Able to train Cook I’s to reach optimum level of proficiency in all areas of kitchen; food production, recipes, taste, and sanitation to reach Cook II level.
• Ability to observe and taste food prepared to verify flavor and texture standards. Able to understand department standards of food quality and recipe taste. Demonstrates ability to adjust recipes.
• Suggest menu or recipe changes so food will be used before expiration dates. Demonstrates judgement and creativity.
• Organize work for maximum production.
• Check food temperatures during production and before service, following standards for food safety and sanitation. Can demonstrate and verbalize temperature food safety standards and corrective action when necessary.
• Follow proper procedure for taking and recording temperatures of refrigerated units; procedure to follow when temperatures are inadequate according to standards.
• Take and record chemical readings and record per procedure.
• Assists in the overall sanitation of kitchen equipment.
• Has knowledge and understanding of patient diets.
• Ability to communicate on various levels to include management, client, customer
• Attends all meetings and trainings as required, including assigned online education.
• Attends all mandatory education programs and can describe his/her responsibilities related to general safety and regulatory compliance.
• Attends all required department‑specific education and training programs and can describe his/her responsibilities related to department safety and specific job‑related hazards.
• Demonstrates proper body mechanics in all functions.
• Wears proper identification while on duty