Cook ll​/Baker

The Cook II performs a variety of tasks associated with the preparation, cooking, baking, cake cutting and panning of food for patients, cafeteria, catering and Jazzman’s. Utilizes standardized recipes and serving schedules. Controls waste and under/overproduction of foods. Cooks' food to proper cooking temps per HACCP guidelines. Follows HACCP guidelines for food preparation and service. Familiar with modified diets. Assists with service for upscale catered events.

Functions as “back‑up” to senior cook and assumes responsibility for food production in their absence. Cleans work area. May be asked to do other tasks associated with food service as the need arises.

• Ability to prepare a variety of foods
• Ability to use a variety of institutional food production equipment
• Ability to use a standardized recipe and alter yields correctly
• Ability to provide leadership on a day‑to‑day basis

• High school diploma preferred
• Culinary training beneficial
• Minimum one (1) year of work experience as a cook is preferred.
• Must be able to communicate verbally in English; must be able to read and write basic English.
• Knowledgeable on modified diets is required.