Position Summary

The role of the Cook II reports to the Manager of Retail and Patient Food Service. This position is responsible for overseeing processes regarding to food preparation for various areas throughout the organization. This position will assist with training and orienting staff.

Essential Position Responsibilities

• Maintain effective working relationships with internal and external clients
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
• Assist with maintaining freshness of product, inventory, and quality of items
• Prepare recipes utilizing proper technique while ensuring food safety procedures are followed
• Partner with members of the kitchen staff to ensure food is prepared as scheduled
• Assist leadership with creating menus
• Train and orient new employees
• Monitor sanitation practices to ensure compliance with department, local, state, and regulatory standards
• Conduct tests and inspections of products and processes to evaluate quality

Qualifications

• Education: High School diploma or GED
• Licensure and Certifications: ServSafe Food Handlers Course required within 6 months of date of hire.
• Experience: Minimum 1 year experience in a culinary environment, preferred.

Work Environment: This position will spend 80% of time standing and/or walking while pushing, pulling, lifting, and/or carrying up to 50 lbs. This position will spend 20% of time sitting while performing work in a standard office environment. This position will require the use of cooking instruments seen in a commercial kitchen.