Cook II- Occasional- Variable Shifts

Under the direction of the Chef, the Cook II will accurately and efficiently prepare, portion, cook and present a variety of hot and/or cold food items for various meal periods: including Breakfast, Lunch, Dinner and Special Events.

Core Job Responsibilities

Prepare items per recipes and meal counts

Prepare food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided

Prepare food and serve customers at an a la carte or may operate a grill station

Prepare foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use

Tasting products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment;

Ensure food is safe and if in doubt speaks to Management

Provide service excellence to patients, family members and co-workers that meets or exceeds patient expectations

Perform other duties as required.

Education/Experience Requirements Required:

High school diploma or equivalent

1 year related experience

Intermediate to advanced knife skills

Licensure/Certification Requirements Preferred:

ServSafe Certified

Disclaimer Qualified applicants will receive consideration for employment without regard to their age, race, religion, national origin, ethnicity, age, gender (including pregnancy, childbirth, et al), sexual orientation, gender identity or expression, protected veteran status, or disability.

Successful candidates might be required to undergo a background verification with an external vendor.Job Details Req Id 94963

Department NUTRITIONAL SERVICES

Shift Variable

Shift Hours Worked 7.50

FTE 0.19

Work Schedule HRLY NON-UNION-8 HR

Employee Status A7 - Occasional

Union Non-Union

Pay Range $ 17.79 - $ 23.99 Per Hour