Under the direction of the Sous Chef, the COOK II is responsible for providing superior service to both the internal and external customer. The incumbent is also responsible for properly preparing any and all foods listed on the respective menus that are to be grilled, fried, broiled, or prepared in the pantry.
Essential Duties & Responsibilities:
- Prepares food that are to be grilled, fried, broiled, or prepared in the pantry; ensures that all plates served are aesthetically appealing and cooked to the specifications of the customer.
- Recognizes a variety of sauces and properly places them on all entrees featured on daily menus.
- Keeps workstation neat and clean.
- Assists coworkers to ensure efficient operation of the line.
- This position operates in a working environment that is subjected to varying levels of heat and noise.
- At times subjected to hazards such as wet floors and dangers associated with the use of heavy duty cutlery, knives, and choppers.
- Ability to use all equipment associated with the position, including but not limited to choppers, slicers, mixers, and grinders.
- Ability to review and comprehend recipes and other necessary documentation.
- Ability to determine if food items are cooked to proper specifications.
- Ability to efficiently and effectively move around work area.
- Ability to stock and retrieve all necessary food items and supplies.
- Ability to lift, carry, and push/pull up to 50 pounds so as to be able to move and stock all necessary supplies.
- Ability to communicate with customers and all levels of employees.
- Must be flexible to work varying shifts and time schedules as needed.
- Equipment and machines used, but not limited to, are standard kitchen machines such as slicers, choppers, mixers, grinders, etc.
- May perform other duties as assigned.
