JOB SUMMARYThe Cook II must have demonstrated experience with various culinary techniques, methods and competencies; possess the ability to successfully plan, coordinate and prepare Food Service menu items at assigned locations, with strong emphasis on quality while maintaining Company and Food Service standards.ESSENTIAL FUNCTIONSPrepares a variety of foods;  meat, seafood, poultry, vegetable and cold food items Supervises and coordinates work of subordinate cooks and other production staff as assignedPlans for the timely and proper use of any leftover itemsEnsures the recipes are followed and when necessary, converted correctlyOpens and closes the kitchen using established protocols Reviews menu items, production plans, and job assignments necessary to coordinate the production of all menu itemsAdheres to proper food handling techniques and properly balance time use, material and equipment to avoid unnecessary expense and wasteFollows procedures for the proper storage of  leftover food and potentially hazardous food itemsPerforms checks and logs temperature on all refrigerators and freezersEnsures departmental standards are met with regard to product quality and presentationEnsures that area is in compliance with all applicable sanitary codes or standardsTests the temperature of food at specified intervalsSafely operates large-volume cooking equipment Proficiently utilizes a wide range of kitchen tools and utensils, including knives  Receives and stores food requisitions and suppliesParticipates in monthly physical inventoryProcesses phone orders and assists customersResponsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraudPerforms various kitchen maintenance tasks such as, but not limited to, emptying the trash, washing dishes, sweeping and moppingCleans and sanitizes all production equipment and surface areas Assists in catering and special functionsMaintains production records in accordance with departmental proceduresPerforms other duties and responsibilities as assignedEDUCATION AND EXPERIENCEA minimum 3-5 years’ experience in the food service industryExperienced in all types of cooking methods, supervision, kitchen equipment and food service operationsHigh school graduate or equivalentMust be able to read and write, with knowledge of basic mathServSafe certification is preferred   PHYSICAL CONDITIONS AND DEMANDSModerate to heavy lifting, up to 50 lbs.; constant standing, bending, and walking; exposure to temperature extremes, slippery surfaces, congested work areas, and potentially dangerous equipment, tools and machinery; exposure to various types of food.QUALITIES: Ability to accept direction, instruction and constructive criticismWork independently and as part of a teamTake initiative, anticipate, prioritize, and follow tasks through to completion Successfully operate within deadlines, use creative problem solving skills, and evaluate & adjust when necessaryAdhere to Company, Department and State guidelines as directedPredictable and reliable attendance  Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.This job description has been approved by all levels of management: Compensation details: 19.33-19.49 Hourly WagePI70ade289f85e-30070-38320497