Cook II

As directed, the Cook II actively works in the efficient production of fresh meals and beverages for customers.
**Skillfully works in display cooking areas and prep stations to prepare, cook, and serve a wide variety of recipes in mass quantities in accordance with standard operating procedures. Follows recipes.
**Assists with leading a shift of employees. Provides direction and training for Cook Is, students, and temporary staff.
**Positively and professionally interacts with customers.
**Assists with executing production of meals to ensure quality product is being served in an appealing manner while following portion control guidelines.
**Properly follows sanitation guidelines and handles food in accordance with FDA food codes and as directed by MSUs Registered Sanitarian. Ensures sanitation guidelines are being followed at their station.
**Regularly assists with the cleaning, disposition and storage of foods (hot and cold), supplies, and equipment in accordance with the sanitarians recommendations. May assist with assigning tasks.
**Assists with developing and testing recipes at various times of year.
**Assists with maintaining inventory, controlling food and waste costs at their station, and maintaining records per the standard operating procedures.
**Performs other general kitchen duties and is trained in other areas of the food service to assist during employee absences or high volume serving.
**Actively contributes to the team by performing other duties as needed in support of the departments mission.

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