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You will be updated with latest job alerts via emailA cook 2 prepares and cooks individual menu items and meals on an on demand to order basis directly from
orders placed by customers using standardized recipes and safe and sanitary procedures in a high volume
dining and food service facility. Cook 2 is responsible to ensure all food product and meals are handled in a
safe and sanitary manner and correct temperatures. The cook 2 position is primarily responsible to provide
relief leadership to work areas and to other cooks and positions as needed by business demands.
Additional duties include: maintain adequate products and supplies for cooking operations; request needed
products; request cooking products or supplies to be ordered; utilizes mise en place (everything in its place) in
the context of food preparation; check supplies or food products delivered by supplier to be sure they meet the
type quantity and quality specified by the purchase order invoice packing slip and department quality
standards. May assign and review work of other personnel or students and provides training in cooking
methods and procedures (e.g. spot check trays for proper portions of food and timeliness). Keeps records of
the amount of food prepared amount served or distributed and amount left over; records changes when
recipes are changed.
Preparation/Cooking:
Food Safety & Sanitation:
Oher Duties as Assigned
An OR food handlers card or equivalent;AND
Food Protection Manager Certification with 6 months of hire;AND
Three years of cooking experience in an institution or commercial firm serving complete mealsOR
An Associates degree in Food Service Management Foods and Hospitality Service or a directly-related field.
Job Related KnowledgeSkills and Abilities(Competencies):
Benefits:
Full-Time