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Job description
JOB SUMMARY
The 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 FUNCTIONS Prepares a variety of foods; meat, seafood, poultry, vegetable and cold food items
Supervises and coordinates work of subordinate cooks and other production staff as assigned
Plans for the timely and proper use of any leftover items
Ensures the recipes are followed and when necessary, converted correctly
Opens and closes the kitchen using established protocols
Reviews menu items, production plans, and job assignments necessary to coordinate the production of all menu items
Adheres to proper food handling techniques and properly balance time use, material and equipment to avoid unnecessary expense and waste
Follows procedures for the proper storage of leftover food and potentially hazardous food items
Performs checks and logs temperature on all refrigerators and freezers
Ensures departmental standards are met with regard to product quality and presentation
Ensures that area is in compliance with all applicable sanitary codes or standards
Tests the temperature of food at specified intervals
Safely operates large-volume cooking equipment
Proficiently utilizes a wide range of kitchen tools and utensils, including knives
Receives and stores food requisitions and supplies
Participates in monthly physical inventory
Processes phone orders and assists customers
Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud
Performs various kitchen maintenance tasks such as, but not limited to, emptying the trash, washing dishes, sweeping and mopping
Cleans and sanitizes all production equipment and surface areas
Assists in catering and special functions
Maintains production records in accordance with departmental procedures
Performs other duties and responsibilities as assigned
EDUCATION AND EXPERIENCE A minimum 3-5 years’ experience in the food service industry
Experienced in all types of cooking methods, supervision, kitchen equipment and food service operations
High school graduate or equivalent
Must be able to read and write, with knowledge of basic math
ServSafe certification is preferred
PHYSICAL CONDITIONS AND DEMANDS Moderate 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. xxzpjkt
QUALITIES: Ability to accept direction, instruction and constructive criticism
Work independently and as part of a team
Take initiative, anticipate, prioritize, and follow tasks through to completion
Successfully operate within deadlines, use creative problem solving skills, and evaluate & adjust when necessary
Adhere to Company, Department and State guidelines as directed
Predictable and reliable attendance
Interested in learning more about this job Scroll down and find out what skills, experience and educational qualifications are needed.
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: Hourly Wage
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Worksite address
new york, NY, 10025, US
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.